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Maggie Mariolis

Maggie Mariolis

Contributor

Maggie is a freelance writer and recipe wrangler. A pastry gal by training, she spent three years at Food & Wine cooking and eating all manner of deliciousness before having a baby and fleeing NYC. She now lives in New Orleans with her husband and daughter. She is always hungry.

  • Location: New Orleans
  • Favorite foods: Fresh bread with butter. Beans-and-greens anything. Grain salads. Cheesy pasta. Spanikopita. Bún. Grapefruit. Does salt count? Dark chocolate chips by the handful.
  • Last bite on earth: Whatever it is, I'll be wishing it was my Mamaw's ethereal biscuits with homemade strawberry jam.

Whole Spicy Smoked Roast Chicken From 'Pitt Cue Co.: The Cookbook'

This chicken won the Fourth of July. The recipe, from Pitt Cue Co.: The Cookbook by Tom Adams, Simon Anderson, Jaime Berger and Richard H. Turner, sounded delicious on the page: A whole bird, rested overnight in chipotle and garlic pastes, maple syrup, butter, and Pitt Cue's aromatic, spicy-sweet house rub, which is slow-smoked until perfectly burnished. Yes, please. More

Beef Ribs From 'Pitt Cue Co.: The Cookbook'

The four partners from the London BBQ restaurant Pitt Cue Co. are serious about their meat. In the new (to the U.S.) Pitt Cue Co.: The Cookbook, they strongly encourage homecooks to get serious, too. This recipe turned out smoky, unctuous, crazy flavorful ribs. It is one of the simpler preparations in the book, requiring only the ribs and the House Rub; sauce is optional and unnecessary. More

Win a Copy of 'Pitt Cue Co.: The Cookbook'

I ended up testing the recipes from Pitt Cue Co.: The Cookbook over the Fourth of July weekend. Though the food was perfect for an Independence Day cookout, there was conspicuous irony in cooking Southern-style barbecue expropriated by the British crew of a hot London restaurant. But the devotion the Pitt Cue guys put into their food—and expect from the reader—pays off, resulting in some of the best dang barbecue that's ever come off my grill. More

Edamame and Radish Risotto From 'Vibrant Food'

I'm a sucker for the bright intensity of the humble and accessible radish, which makes a hot pink appearance in the Spring Roots section of Kimberley Hasselbrink's new cookbook, Vibrant Food. After a stint in a hot pan with butter, their peppery bite is slightly mellowed, but the remaining juicy crunch, vivid color, and distinctive pungency offsets the simple, creamy risotto. More

Win a Copy of 'Vibrant Food'

For most of us, cooking begins with a consideration of flavor and texture. I admit I rarely think about appearance until the food hits the plate (and when I'm cooking at home for just me and my family, "It doesn't look that great, but it's tasty," comes out of my mouth more often than it should.). But Kimberly Hasselbrink, author of the new cookbook Vibrant Food flips the formula, conceiving dishes around whatever vivid seasonal produce catches her eye. More

Smoked Bacon Rub From 'Pitt Cue and Co.: The Cookbook'

@Cassandra Jane We've corrected it to read '1/2 cup.' Thanks for the catch!

Whole Spicy Smoked Roast Chicken From 'Pitt Cue Co.: The Cookbook'

@oliverstanding I'm sure it would be delicious oven-roasted; the rub would supply a ton of kick on its own. However, the phenomenal flavor that the smoking gives the meat would be missing.

@guy Hmm, just maybe I will... ;)

Hog Mac 'n' Cheese From 'Pitt Cue and Co.: The Cookbook'

@st3ver The Americanized version, converted from metric, was released here in June. In that version, the recipe calls for 1 pound 2 ounces. Thanks for clearing up how that happened!

Crispy Pickled Shiitake From 'Pitt Cue Co.: The Cookbook'

@SiliconValleyGeek
Check out Monday's post (link) about the book and tell us your favorite food to grill in the comments section (we randomly pick 5 winners at the end of the week). Good luck!

Whole Spicy Smoked Roast Chicken From 'Pitt Cue Co.: The Cookbook'

@davmarti
I found this chipotle paste at a couple of Whole Foods here in New Orleans: link

And I admit that I ended up just using this not-roasted garlic paste because I had trouble finding the roasted variety myself, and I was pressed for time: link

However, roasting your own garlic is a very simple proposition. The first step of this recipe details the process: link. Then just mash with a little olive oil and salt, and voila, paste!

Beef Ribs From 'Pitt Cue Co.: The Cookbook'

@TheRealpoppy That's a great tip - thanks!

Beef Ribs From 'Pitt Cue Co.: The Cookbook'

@ryuthrowstuff
The Pitt Cue guys say in the intro to this recipe: "Our ribs come from grass-fed, rare-breed rib-eyes that are kept on the bone for at least 4 weeks, and are hung a further week or so after being removed from the rib-eye, which dries them out a little. The rack, 4 to 6 bones in length, should be stiff, firm, and have a distinctive sweet, nutty aroma. Try to avoid ribs from the wing rib—the ribs flatten out toward the sirloin, are generally cut longer, and contain less intercostal meat."
I had to take what I could get, and the rack I smoked was probably from the wing rib, and was still a little tough after 6 hours, though fairly meaty and really tasty. Aaaand here's where I tell you to go make friends with a butcher. An experienced one might be able to get you the right cut - if not meet the specifics of aging. :)

Beef Ribs From 'Pitt Cue Co.: The Cookbook'

@Traub Click on '5 copies' in the giveaway announcement above, and it will take you to the primary post about Pitt Cue. Tell us your favorite food to grill in the comments section on that post, and we'll randomly pick 5 winners at the end of the week. Thanks!

House Rub From 'Pitt Cue Co.: The Cookbook'

@pfooti Good catch! Sorry about that - it's been corrected to read "1/4 cup..." Thanks!

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