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February 2010 Newsletter: Mardi gras beignets by Claybourg	Topic: Newsletters
Beignets are like a sweet doughnut, but the beignet is typically without a hole. Beignets have been associated with Mardi Gras in France since at least the 16th century, and many recipes for beignets appear in French works around the same time. So, celebrate Mardi Gras this year, the French way, b...
Published: Saturday 13 February, 2010

Classic Cassoulet: Stick-to-Your-Ribs Good by Article Author	Topic: Press & News
This classic French comfort food seems to be the hot new thing this year. Not only have we seen recipes in several national food magazines, but many of you mentioned it on your list of winter projects - the Kitchn's own editor Dana included! Cassoulet is a lot of work, but the pay off is well worth ...
Published: Saturday 09 January, 2010

The Kitchn.com: Claybourg French Clay Cookware and Bakeware by Article Author	Topic: Press & News
Last month we told you about Bram Cookware — a treasure trove source for clay pots and cookware. Here's a look at Claybourg, a similar source, but one that emphasizes French styles of clay cookware
Published: Wednesday 06 January, 2010

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