The Autumn issue of Edible Vancouver is out, featuring my article Clay Pot Cooking. If you can’t find a copy, there is an online digital edition available. Edible Vancouver is a beautiful periodical focused on a matter close to my heart–local food.
If you haven’t cooked with a clay pot before, the article will hopefully convince you to give it a try. Foods cooked in clay offer superior results in terms of taste, nutrition–even browning. Clay pots are the world’s oldest and most widely used cooking vessels but somehow have not caught on in North America. Whether it’s a Morroccan tagine or a simple terracotta garlic baker, a clay pot will elevate what comes out of your kitchen.
Authentic Bolognese Sauce
