It's fitting that Clay Coyote pottery studio is celebrating its 30th year with a cookbook. "It's funny because you know how they say cooking is an art and baking is a science? Pottery is both," said Morgan Baum, owner of the studio in Hutchinson, Minn. In the self-published "Cookin' With the Coyotes: Friends in Your Cupboard," Baum pays tribute to the loyal followers who have embraced cooking .
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Tagine, a North African stew, is distinguished by the conical, earthenware pot in which it is cooked. The heavy cone-shaped lid helps trap steam so moisture trickles back down into
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