Sailing as a form of travel is pretty much like taking your house from place to place, kitchen (or galley, in sailor-speak) included. Your house just happens to be the size of a walk-in closet, and more often than not, it's rocking back and forth or hanging out at a 25-degree angle. Here's how you make every meal count.
While you can smoke well on a grill if you know the tricks, nothing beats a dedicated smoker for succulent low-and-slow smoked ribs, pork, and brisket. You don't have to spend $10,000 on a big black submarine as seen on TV. Whether you want to go with wood, charcoal, gas, pellet, or electric, you can choose from a wide variety of smokers that are easy to use and get great results for under $500. Here are our picks.
Sure, I could have bought my rib-master dad a generic smoker, which would have required minimal assembly but also sent a clear message: "Dad, you're worth exactly $199.99 and a sweaty afternoon." No, my dad deserved something homemade. The only problem: I had no idea what I was doing.
It's difficult to type effectively right now, when your laptop is balanced on a single knee. Why don't I put my knees together and place my computer in my lap like a normal traveling-writer, you may ask? Well, if I were to do that, I'd end up putting my shoes in the puddle of human urine on the floor in front of me, duh. But we'll get to that.
There are few things better than a ripe, juicy tomato right off the vine. Eaten raw, sliced for sandwiches, whizzed into a simple summer gazpacho, tossed into an herbaceous salad, or simmered into savory jam, the tomato is versatile and vibrantly flavorful—at least when it's in season. Here are the ones you should be looking for.
Tahini, Middle Eastern ground sesame paste, often gets shunned as a supporting player when blended into hummus or smeared on shawarma. But it's versatile (and shelf-stable) enough to earn a permanent spot on our refrigerator shelves. We polled a panel of pro chefs on how they like to let it shine.
Set side by side, rhum agricole stands tall compared to its cousins in the category. Where many mass-produced rums are heavy and a little one-note, rhum agricole is all about freshness and complexity, with an intriguing grassy and vegetal side from fresh sugarcane. Want to taste? Here are four great bottles to get you started.
In the steamy heat of New York in June, a tub of yogurt might as well be dinner on its own, but if you're willing to be a hair more ambitious, yogurt's one of the most versatile ingredients you can hold onto in your kitchen. Leaping from sweet to savory in a single bound, marinating meat and topping grilled vegetables, yogurt more than earns its place as a kitchen mainstay.
With over 500 grilling equipment reviews under his belt (and 20 grills out in his backyard at any given moment), Max Good knows a thing or two about 'em. Here are his 2015 picks for the five best gas grills, from $99 to $499.
If you've been primed on Peruvian food, the conversation likely started with the country's mindboggling variety of potatoes. But culinarily speaking, Peru is the Hope Diamond of Latin America, home to dishes and flavors you won't find anywhere else. Here are 10 essential meals to dig into on your visit.
The mark of a great pantry is that it contains, simply and elegantly, the essence of one's cooking. The mark of a great chef is being able to transform these staples in unexpected ways. So it goes with Einat Admony. Let's take a look around.
Want to know the secret to eating well and cheap in China without having to speak a lick of Chinese? Walk into any loud, raucous restaurant, look for the table that looks like its having the most fun (in this case it was easy, as one table yelled a toast at us as soon as we walked into the joint), point at what they're eating, and point at your belly.
You know astronaut ice cream? That hard, crumbly freeze-dried mystery sweet in the guise of a Neapolitan? Astronauts don't actually eat it. So what are our space explorers actually eating? It's surprisingly quite tasty.
We love jicama for its slightly sweet crunch and ease of prep—just cut it into matchsticks for crudités or sprinkle on some chili powder and lime. But there's more to these porous roots than meets the eye. Here are five ways to use jicama from chefs around the country, all worthy of becoming kitchen mainstays.
If you have a lot of money, it's as easy to select a great grill as to select a great wine. The trick is finding a great one that's also affordable. With over 500 grilling equipment reviews under my belt and ten grills out in my backyard at any given moment, I know a thing or two about buying grills. Here are my picks for the best five charcoal grills for $500 or less.
"Corporate would love for us to disappear, no question about that," says Moorhead Dairy Queen owner Troy DeLeon. With its seasonal hours and walk-up service windows—plus a penchant for producing menu items you won't see elsewhere—the shop has more in common with the first Dairy Queen, which opened in 1940 in Joliet, Illinois, than the sleek stone-walled Grill and Chills you're likely to see today.
I'm sure your dad loves you unconditionally and probably had lots of patience for burnt pancakes when you were a kid, but I think we can agree that it's even better to cook something as delicious as it is memorable. It's a tall order, I know. Which is why we're here to help.
Hushpuppies delicious, iconically Southern, and no one seems to have a clue where they came from. Which isn't to say that people haven't tried to explain their origin. Plenty have. The problem is that no one has really tried hard enough.
Almost exactly a year ago today after three and a half decades of East Coast life, my wife Adri and I packed up our New York apartment and set out on the vacation of a lifetime. In the second installment of my Asia travel diaries, we learn that indoor voices do not exist in China, and that rou jia bing and liangpi are the Xi'an version of a burger and fries.
If you think Pop appreciated the paperweight you got him for Father's Day last year, just wait till his eyes light up when you set a bottle of primo hooch and a chunky pair of tumblers on the table and wordlessly pour out two fingers. Nearly every dad who drinks would prefer a tasty dram to a new necktie on the third Sunday of June.