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Mary-Frances Heck is a chef and food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, ...

For more on the history and science of cooking in clay (and plenty of amazing recipes), check out The Food & Wine Guide to Clay Pot Cooking. Clay pots are beloved around the world for their ability to ...

1. Drain the beans, cover with fresh water, and cook until they are half tender, about 30 minutes. Meanwhile, cut the lamb into 1/2-inch cubes and toss with salt and pepper. 2. Heat 1 1/4 tablespoons ...

Wolfert is the author of the newly published "Mediterranean Clay Pot Cooking." I don’t think I’ve ever met a clay cooking pot I didn’t like . . . or want to own. And I have more than 100 clay pots of ...

Paula Wolfert of Sonoma has been collecting clay pots for more than 50 years. Known for coaxing recipes out of grandmothers all over the Mediterranean, the cookbook author has a story to tell about ...