Stir 1 cup of the red chile sauce into beans. (Reserve any remaining chile sauce for another use). Cover and cook over low, scraping bottom of pot occasionally, until flavors meld, about 30 minutes.

We're cooking in clay pots with potter Felipe Ortega.. He'll tell us how micaceous clay can affect the taste of the food. Jonathan Gold takes us to the controversial and very modern restaurant, Red ...

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 ...