These birds were designed for the grill. When they are split down their backs and butterflied, they...
Month: May 2010
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With the weather warming and the book deep in copy edits, it was time to face our...
Here is a closer look at two versions of the melon-fava bean-smoked coconut mosaic we paired with...
Ash-cooked onion is chopped roughly and blended with egg yolk, mustard, cornichons, lemon zest and juice, and...
We wrote about Chris Cosentino’s home of Tasty Salty Pig Parts when it first opened. We were...
Yesterday I had the opportunity to go to my first In-N-Out Burger. I was excited because this...
Beneath the charred and crackling crust of the onion are layers of tender onion flesh, sweetened by...
We cooked this onion not on the grill or buried in the ashes. Rather, we put it...
Every day we cook, we come across crossroads where we have the choice to add flavor to...
