From Nic with the Gallery The New York Times review section Wirecutter, recently included some of our favorites in their “31 Best Gift Baskets” article. Everyone at Clay Coyote loves
Sautéed Shrimp with Matbucha & Feta
~From Emily in the Gallery I must admit, I was a little apprehensive when I received a sample of the Matbucha with olives and mint from NY Shuk … but
Feta, Charred Scallion and Lemon Dip
Feta, Charred Scallion and Lemon Dip 6 scallions grilled 1/2 of a preserved lemon, grilled 8oz cream cheese, room temperature 8oz feta 1 teaspoon coarse ground pepper ½ teaspoon cayenne
{ICYMI} Clay Coyote Shows WCCO Saturday Morning How to Make Savory Cassoulet
Watch the segment: Get the Recipe. Order your Special Edition Cassole & a copy of Sylvie’s Book.
Cassoulet Confessions Event Monday, Feb 27th (post includes “Gateway” Cassoulet Recipe)
It was back in 2021 when Sylvie first reached out to us. Her memoir, Cassoulet Confessions: Food, France, Family and the Stew That Saved My Soul was going to be
If You Make it They Will Yum – Culinary Retreat
“Are you curious about what you would eat for dinner in Palestine? Ever wondered what breakfast is like in Madagascar? Or lunch in Brazil? This retreat will satisfy your curiosity
New York Sour Punch
From Nic in the Gallery With the Superbowl this weekend, I thought I would share a party drink recipe. I’m not the biggest fan of football or wine, but for
Dill Bean Soup
From Nic in the Gallery- One of the criteria for a recipe to truly make it into my rotation is the work (how long it takes to make, how much
Moco Loco
From Nic in the Gallery- Moco Loco is one of my favorite work week meals. It’s a Hawaiian dish that consists of a hamburger served over rice and is topped
[VIDEO] Morgan makes Chicken Stir Fry Pita on WGN-Chicago
Thirty years ago, the Clay Coyote was started in a basement in New Lenox, Illinois in 1992. At that time, Tom was making pots for fun and the basement was
