[Photograph: Robyn Lee] Cookouts are, without fail, some of the most time-consuming get-togethers. Whether you are grilling some burgers and dogs or an entire pig, the meal inevitably hits the table much later than expected. Cooking on an open...
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Big Bob Gibson was well-known for many reasons. First off, he was a big, friendly guy—six-foot-four and around 300 pounds, hence the nickname. Secondly, he had an unsurpassed gift for making some pretty amazing barbecue. But if you ask any...
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The following recipe is from the September 2 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! When I think about lamb shanks visions of long-braised, falling off the bone osso bucco immediately...
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Until recently, I thought there was only one type of chow chow—the furry breed of Mongolian dog that Martha Stewart adores. As it turns out, there's another breed of chow-chow, differentiated by a mere hyphen. This one is a pickled...
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Greens have been experiencing something of a renaissance at my house recently. For some reason all we have been eating for the last few weeks are leafy greens, collards, kale, mustard, and dandelion greens. The usual preparation is a quick...
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"Short ribs are notoriously tough and chewy if not cooked correctly but this hour-long steam makes sure they come out tender." The words "indirect heat" used to send shivers down my spine. But this weekend, I overcame my fear of...
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