Watch the full video: Recipe: Chop about a 1/2 cup of basil and 1/4 cup of walnuts, add 1 tablespoon of olive oil, and set aside. Peel and slice 3-4
Holiday Cooking Showcase Events – Eat, Drink, and Be Merry!
Join the Clay Coyote & Compass Occasions teams at Art’s Place in Hutchinson, MN for two Holiday Cooking Showcase Events, Festive Appetizers and Winter Stews! Both events will feature tasting
Pork Medallions with Apples, Bacon, & Walnut Pesto
Pork and apples are a classic combination. There are a few theories as to why. Some suggest that pigs were often left to forage the windfall in apple orchards, others
NY Mag’s The Strategist loves Preserved Lemon Paste; We agree!
In a reivew titled, The Funky, Salty Lemon Paste I Put in Cocktails (and Everything Else), the NY Mag goes into detail about all the reasons they love NY Shuk’s
Pots in the Wild: We spy a Clay Coyote Cassole in the Wall Street Journal
Did you see our new, special edition Clay Coyote cassole in the Wall Street Journal? It was featured in along side a great interview with author Sylvie Bigar. The article
Bite-Sized Breakfast Egg Cups at Farmers Market
Last weekend, we were invited to our local Farmers Market to do a cooking demonstration. We made bite-sized breakfast egg cups. Everyone wanted the recipe, but there really isn’t one.
Meet Sylvie Bigar, Author of Cassoulet Confessions: Food, France and the Stew that saved my Soul
It was just about two years ago that I had the opportunity to meet Sylvie Bigar, the author of Cassoulet Confessions: Food, France and the Stew that saved my Soul published
Recipe Revisited: Cranberry-Apple Crisp
From Emily in the Gallery~ Today is my last day working Clay Coyote Gallery (sad face) but will be back throughout the holiday season to help out! That being said, I
Price Adjustment Coming Septemer 1, 2022
We’ve been putting this off as long as possible, but starting September 1 we need to make some price adjustments to keep up with our rising costs (for example: clay
Recipe Revisited: Roasted Garlic Zucchini Dip
From Emily in the Gallery ~ Now that Garlic Festival has come and gone (this past weekend), I thought I would share a recipe from back in August of 2011.
