One of the brightest cookbooks of the season is “Donabe: Classic and Modern Japanese Clay Pot Cooking” by Naoko Takei Moore and Kyle Connaughton. Moore, an Echo Park resident, is also an importer of ...

Many cultures around the world use clay or earthenware pots for cooking, and this method of preparing food has a long history. Our early ancestors most likely wrapped clay around raw ingredients ...

Japanese donabe distribute heat more evenly than standard metal pots and look beautiful on the table. Handcrafted from clay following a centuries-old technique, these ceramic cooking vessels come in a ...

This evocative book plumbs the depths of this ancient Japanese earthen cookware (which dates back to the eighth century), celebrating the joy of communal dining as well as the vessel itself. With ...

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 ...

Paula Wolfert of Sonoma has been collecting clay pots for more than 50 years. Known for coaxing recipes out of grandmothers all over the Mediterranean, the cookbook author has a story to tell about ...

Discover more from the chef at Taste of Dubai this weekend! Ingredients Topping: 50 gms mix of mushrooms (button and brown shitake) 1 tbsp olive oil 1.5 tbsp Donburi sauce 1 tbsp butter (unsalted) 50 ...

Donabe: The Art of Japanese Clay Pot Cooking Naoko Moore teaches Japanese home cooking in Los Angeles and is an importer of fine donabe (earthenware pots) from Japan. She is also the co-author of ...