A delectable Cantonese dish and a Hong Kong favorite called bo zai fan, or clay-pot rice. Medha: I wish we cooked rice like this. Ewa Huang: You can. Medha: Yeah, I know. Medha: Hey, guys!

In my version, I swap salmon for traditional catfish since it's more widely accessible. Most of this dish is getting the ...

It's an urn-like clay pot that was originally used to preserve butter and olive oil. Originating from Marrakech, tangia was nicknamed the "bachelor's stew" because the dish was predominantly made ...

Many restaurants serve this bubbling in a clay pot (in which case, the dish is called yu heung ke zi bo), which is rustic and keeps the contents hot. Because the ingredients simmer longer ...

Through the use of clay pots, you are able to allow flavors fully develop through slow cooking thereby giving a more enriched ...