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Entries tagged with 'Hank Shaw'

Serious Reads: Hunt, Gather, Cook by Hank Shaw

Leah Douglas 3 comments

Most weeks, the closest I get to foraging for my own food is a trip to the farmers' market. But recently, as roadside trees have started bearing fruit and cracks in the sidewalk are bursting with weeds, I've wondered about the possibility and practicality of eating wild food. Hank Shaw, author of the popular blog Hunter Angler Gardener Cook, has written a new book on how to make the most of nature's offerings. In Hunt, Gather, Cook: Finding the Forgotten Feast, Shaw takes us through the basics—and not-so-basics—of finding our own food. More

Vote for Serious Eats in the James Beard Readers' Choice Awards!

Adam Kuban 10 comments

Serious Eats is in the running for the James Beard Foundation's 2010 Readers' Choice Awards. We're in the "Best Food Blog" category along with some very stiff competition: Grub Street New York and Hunter Angler Gardener Cook. Give 'em a look see, and cast your ballot as you see fit! More

Making Paprika at Home

Adam Kuban 3 comments

Hunter, Angler Gardener, Cook Hank Shaw of the always informative (and Beard Award–nominated) blog Hunter, Angler, Gardener, Cook shows us how to make homemade paprika. It's not the kind of thing you do over a weekend, though: Turns out making paprika is easy, but it takes a while; it’s like that famous recipe for Stewed Elephant that starts with “cut elephant into bite-sized pieces.” You basically need to start paprika a year before you want the powder. That's because he made it from chiles he grew last year and hung up to dry. As it turns out, you need just the right kind of pepper and need to dry them in a shady, arid spot. After that, it's a... More

How to Turn Your Kettle Grill into a Smoker

Robyn Lee 6 comments

Photographs take by Elise Bauer You don't need a fancy smoker to make great barbecue in your backyard. With the help of Hank Shaw at Simply Recipes, you can learn how to turn your kettle grill into a smoker. Just add water (in pans) along with a mix of charcoal and water-soaked wood chips beneath the grate. The meat should only lay on the side of the grate above the water pans. You'll have to periodically check the coals and pay close attention to the temperature to make sure it's low enough for a long, slow cook, but judging from these mouthwatering photos, the results will be worth it. Related How To Build a Cheap-Ass Grill for Under $10... More

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