Best Food Reading for 07/06/2017

East Vs. West Carolina Pulled Pork | SAVEUR “Once I became a convert, I realized that it’s not enough to simply love North Carolina barbecue (or basketball, for that matter); you have to play favorites and defend yours at all costs. And these favorites will land you on one side…

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Best Food Reading for 05/29/2017

How to Grill the Best Burger Recipe – Bon Appétit | Bon Appetit “When the weather heats up and the backyard barbecues begin anew, there’s one thing we crave: a big, juicy burger. Luckily, Bon Appétit editor-in-chief Adam Rapoport is here to walk us through the process for grilling up…

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Best Food Reading for 05/28/2017

10 Flavor-Packed Leaves From Around the World to Bring Into Your Kitchen | SAVEUR “Lettuces are lovely and herbs are essential, but they’re hardly the only foliage deployed in cooking. For centuries, European cheesemakers have aged their wares in deciduous tree leaves, and the oak’s naturally tannic greenery has acted…

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Best Food Reading for 02/24/2016

My Mother’s Brisket | The Splendid Table “A truly delectable brisket, this has the distinction of being the only recipe in this book where the lid on the baking pan is left ajar. If you prefer a richer sauce, substitute half beef broth and half wine for the water. Tip:…

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Best Food Reading for 01/19/2016

Braised Brisket with Bourbon-Peach Glaze Recipe – Bon Appétit “No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee’s method—which calls for a bath of stout, bourbon, and soy sauce; a glaze made with peach…

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Best Food Reading for 12/07/2015

Urban Farms: The New Frontier for Female Farmers – Modern Farmer “Vanessa Hanel is a twenty-nine year old female farmer living in the heart of grain-and-cattle country in Calgary, Alberta. Hanel didn’t grow up on a farm, but developed a passion for agriculture in her early twenties. After sowing her…

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Best Food Reading for 10/20/2015

Recipe: Slow-Cooked Brisket and Onions — Slow Cooker Recipes from The Kitchn | The Kitchn “Brisket has some of the richest natural flavor of any cut of meat. It needs very little other than a good sear, which helps concentrate the flavor, and a small mountain of lightly caramelized onions…

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Best Food Reading for 09/12/2015

Grilled Bone-In Rib-Eye Steaks With Blue Cheese Recipe – NYT Cooking “The usual formula for cooking an amazing slab of steak is as simple as they come: salt plus pepper plus a short stint over a hot fire. But there are times when you want an extra shot of flavor.…

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Best Food Reading for 08/17/2015

No Sugar Dry Barbecue Rub Recipe – Food.com “Gives a rich full American barbecue flavor. Rub it on whole or chicken pieces, pork, beef or fish. Low cost to make and stores well without refrigeration. We sometimes sprinkle on salads for a sparkling flavor.” tags: f barbecue sugar recipe dry…

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2011 Road Trip: Great Smoky Mountains National Park

This last week was my son Will’s Spring Break from school, so he and I took a 1750+ mile (2800+ km) road trip from our home in upstate New York, USA, down south to Tennessee. Over several blog entries I’ll highlight where we went and what we did. This is…

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