Figs are sexy. Actually figs are sex. Well, that is, according to Bunny Crumpacker's The Sex Life of Food: When Body and Soul Meet to Eat, who cites...
California has become known as home to some of the best chefs and food visionaries in the world, including Thomas Keller, Alice Waters, and now Chef David Kinch.Chef...
When barbecue-braising, the grill performs like an oven: You just put your pot on the grill, cover, and let the meat simmer for several hours. For this recipe, the German dark lager called bock beer is my top choice, but any dark lager works well. Serve with boiled new potatoes or potato salad.
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Essentially an incredibly tender pot roast cooked on your grill; serve it with creamy polenta or thickly sliced roasted or grilled potatoes seasoned with olive oil, salt, and pepper.
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it works fine to let the roast sit after braising. 1/2 an hour before it's to be served, put it back on to char. don't forget the glaze! and be careful, it burns easily as the fat drips into the grill.
it works fine to let the roast sit after braising. 1/2 an hour before it's to be served, put it back on to char. don't forget the glaze! and be careful, it burns easily as the fat drips into the grill.
Lemongrass adds a wonderful fragrance to this dish. To prepare it, trim off the tops and enough of the bottoms that you no longer see a woody core and then remove the tough outer leaves. Thinly slice the remaining light-green stalks crosswise and then finely chop them.
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A hearty grain salad that's good cool or at room temperature is a perfect addition to a picnic. Be sure to use good-quality olives and rinse them well before you remove the pits, or the salad will be too salty.
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This crab cake is the real deal—no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes—soft and flaky at the same time.Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.
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We can’t get enough of kohlrabi’s crisp, juicy texture and unusual flavor, which combines the earthy sweetness of cabbage and the crunchy bite of a turnip, with a hint of radish-like heat.
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A quick soak in lime juice and coconut milk gives peekytoe crab a flavor that evokes the sunny beaches of the Caribbean. Toasted unsweetened coconut flakes sprinkled on top add a little crunch to these “cakes.” In a nod to the season, a sweet, spiced-up tomato chutney enhances the natural sweetness of the crab.
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