[Photograph: Joshua Bousel] Wings, nachos, ribs—they're all lined up for Sunday. As I eagerly await my excuse to devour my favorite party foods, I was craving along the same lines but more of a quick, weeknight night dinner, and...
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"These ribs were tender with a richness of flavors from the beer, cinnamon, ginger, garlic, and chilies in the braise." [Photograph: Joshua Bousel] Although grilling is most definitely a year-round practice in my household, when the cold and dark arrive,...
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Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Photograph: Joshua Bousel] There's no use in fighting it. You're going to break those New Years resolutions...
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[Photograph: Joshua Bousel ] Aren't the holidays lovely—as soon as one passes, it's already time to start gearing up for the next. With New Year's in sight, I stared thinking along the party food lines and found myself wrapping...
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Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Photograph: Joshua Bousel ] I've noticed a very strong "glazed" theme with my recipe choices over the...
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[Photograph: Blake Royer] For lots of Westerners, I suspect, the kebab is known as street food, discovered in New York or while studying abroad in Western Europe, where it's possible to travel from Dublin to Düsseldorf and sample all...
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[Photograph: Joshua Bousel ] I contend that a great many recipes out there can only be made better with grilling. Case-in-point: my mom made some very tasty glazed carrots for our Thanksgiving meal and as good and they were,...
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About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season. [Photographs: Josh Bousel] Alton Brown may be against stuffing a turkey, but stuffing a pork chop, now...
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Note: Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Photographs: Joshua Bousel] If there's any tension during my family's Thanksgiving, it's usually over who and...
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"Somehow, the eggplant comes off with a distinct smoky aroma that you'll swear must have been cooked over charcoal." [Photograph: Nick Kindelsperger] Eggplants always amaze me. They're my favorite vegetable to cook with since they can be manipulated in such...
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