The Japanese clay vessel is perfect for hot pots like this chicken-meatball nabe. By Tejal Rao A donabe is a Japanese cooking vessel made of clay — do means “clay,” nabe means “pot.” But if you talk ...

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 ...

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 ...

Behind an unassuming glass storefront along a quiet stretch of North La Brea, pale plywood shelves and tables display an alluring array of earthenware pots in shades of black, cream, ochre and brown.

Add Yahoo as a preferred source to see more of our stories on Google. Although rice is one of the most common grains consumed anywhere, making it perfectly fluffy and tender on your stove is something ...

Contrary to popular belief, you don’t need a dedicated rice cooker to make fantastic rice at home. The best pots to cook rice have a tight fitting lid to hold in steam, a flat bottom, and at least a 1 ...

Mary-Frances Heck is a chef and food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, ...

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 Donabe: Classic and Modern Japanese Clay Pot ...