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 ...

I spent a lot of time in the kitchen as a kid, not out of curiosity but impatience. I would hover over my mom as she prepared Nigerian dishes like jollof rice and moi moi. The worst were the nights ...

Archaeologists are fascinated by many different aspects of cultures in the distant past, but determining what ancient people cooked and ate can be particularly challenging. A team of researchers spent ...

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 ...

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 ...

Red Roman is a fine sea bass that swims in southern African waters. The flesh is mildly flavoured, not strongly “fishy”, and is worth considering for a simple poached recipe such as this. Ask your ...

What you need to know about clay pots There are several types of clay pots, each with its own set of attributes.Earthenware, which can be glazed, partially glazed, or unglazed, and is sometimes called ...

In a small skillet, heat 1/4 inch of oil until shimmering. Add the ginger matchsticks and fry over moderate heat, stirring, until browned and crisp, about 2 minutes. Using a slotted spoon, transfer ...

Salmon and hijiki rice is one of the clay pot recipes in “Donabe” by Naoko Takei Moore and Kyle Connaughton. Eric Wolfinger credited to Eric Wolfinger As summer becomes a memory and leaves turn to ...

Pongal cooked in earthen pots over open flames isn’t just tradition—it’s flavour, symbolism, and slow cooking at work.

A poaching liquid flavoured with aromatics is a classic way to poach a whole fish. There’s no reason why those aromatics can’t be Asian, rather than French, in style. Red Roman is a fine sea bass that ...