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The Rancho Gordo Blog

clay pot cooking

Xoconostle Chicken

Xoconostle Chicken

Sunday night means family meal and as our weather has been mild, almost cool, it seemed time to pull out the old chicken coffin, as I call it, and make...

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Cooking with Clay: Tagines

Cooking with Clay: Tagines

Now wouldn't you think someone who cooks Morrocan food once or twice a year could get by with one, or even none? How many tagines does a person need? Apparently,...

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Cooking with Clay: Chamba

Cooking with Clay: Chamba

Chamba was my first unglazed clay that I fell in love with. It's from Colombia and I first saw it in Half Moon Bay at a great shop that has...

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Cooking with Clay No.15: A Tamalera

Cooking with Clay No.15: A Tamalera

I love all my clay pieces but now having used them for years, the unglazed, burnished thick and hearty pieces from Los Reyes Metzontla in Pueble are my favorites. I...

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Quick Bean Casserole

Quick Bean Casserole

I don't like calling beans "leftovers" because a lot of us cook beans to have on hand long after they've been made. For an easy casserole, layer cooked beans, cooked...

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