You're sitting at a table, either in someone's home or in a restaurant, and a very hot earthenware pot appears. The lid is removed, a geyser of steam rushes out, and the room fills with mouthwatering ...

Saute onion; add flour, then add broth in a Clay Coyote Flameware Dutch Oven. Cook to a boil, about 1 minute. Add rice, chicken, carrots, almonds and salt; simmer for 5 minutes. Blend in milk and ...

In this article, we bring you three authentic traditional Pongal recipes, curated by Gopalsamy S, Speciality Chef, Mahindra ...

Ponggal, the traditional Tamil harvest festival symbolising gratitude to nature and the sun for a bountiful yield, is closely ...

Cooking for yourself can sometimes feel like one of the most difficult, energy-draining tasks. A majority of recipes yield multiple servings, plus it may not feel entirely worth it to spend hours on a ...

The clay vessel in which the caramelized catfish cooks gives this dish its name, but you can use any pot large enough to fit all the fish in a single layer. Called ca kho to, the dish is typically ...

Unlike most of the 7 billion people on Earth, our family didn't really eat rice. I have no idea why this inexpensive, filling staple rarely made it to our table, but it didn't. I've since made up for ...

UC Berkeley archaeologists have discovered that unglazed ceramic cookware can retain the residue of not just the last supper cooked, but earlier meals as well, opening a window onto gastronomic ...