All You Need to Know About Clay Pot Cooking

Think of this: a succulent piece of fish—maybe sea bass or salmon---baked to moist, tender perfection, surrounded by jewel toned vegetables.  There’s the emerald green of broccoli, the carnelian red of grape tomatoes, the burnished gold of young carrots, and the pale jade of zucchini, all set off by the deep terra cotta hue of the clay baking dish in which the meal is presented to the guests oohing and aahing  around the table.  As the lid is lifted from dish, the aromas of exotic spices waft through the air—maybe some lemongrass, a touch of ginger, a hint of fennel. Dinner is served---- deliciously, beautifully, and easily.