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 ...

Believe it or not, the appeal of tossing some stuff into a pot and calling it a night was recognized several centuries before the Crock-Pot hit the market in 1970. As is often the case, the addition ...

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 ...

It always gives me great comfort to know that when I cannot think of what to make for dinner, I can always rely on rice and everything else will eventually fall into place. Many Japanese plan their ...

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 ...

Despite the plethora of modern equipment in a Japanese kitchen, the cookware that has made the biggest comeback in recent years has a long history that can be traced back to prehistoric times. That's ...

Every week, Bon Appetit associate editor Christina Chaey writes about what she’s cooking right now. Pro tip: If you sign up for the newsletter, you’ll get the scoop before everyone else. Dear ...

Good Food 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 ...