Chicken pot pie is one of my favorite dishes. I remembered that unique pot pie when I found myself with leftover chicken after a recent testing session of rotisserie chickens—namely, determining if the chicken’s position on the spit, i.e., how it’s skewered, affects the outcome. Take a look at my Battle of the Rotisserie Chicken […]
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Recipe for T-Bone Steak cooked caveman style (cooked directly on the embers), accompanied with Smashed Potatoes.
It looks a bit like a football. It comes from a hog known as “the Kobe beef of pork.” It’s sweet, salty, and smoky, the way a proper ham should be—but with a flavor that seems to go on forever. And it’s about to get even better—burnished with a pineapple-brown sugar glaze and electrified with […]
It’s a problem that bedevils grillers all over Planet Barbecue: How do you keep delicate fish fillets from sticking to the grate? Thai grill masters use a technique that has the added advantage of sealing in such vibrant Asian flavors as lemongrass and Thai basil. And the result looks cool as all get-out. (Never underestimate […]
These clams come from the Korean port city of Sorae, where a fishmonger turned restaurateur named Lee Myong Chol serves shellfish at his eponymous seafood restaurant/fish market. Sorae is the sort of town any true foodie dreams of discovering, built around a teeming seafood market provisioned by fishing boats that arrive daily and that is […]
