Steven Raichlen’s take on the ultimate comfort food for Hawaiians: hamburger, fried egg, white rice, and a gravy with Pacific Rim seasonings.
Steve Nestor recreates a salad with smoke-roasted beets from Topper’s restaurant at The Wauwinet in Nantucket.
This Spice-Grilled Pineapple with Mezcal and Whipped Cream is an easy grilled fruit dessert. It’s simple to make and a real crowd-pleaser.
A quesadilla recipe for any meal of the day! A crispy tortilla with melted, gooey cheese and an egg with set whites and a soft yolk. Serve with Ember Roasted Salsa.
This variation on beer-can burgers is perfect for breakfast: use pork sausage instead of ground beef, fill with an egg and serve on English muffin or bagel.
Ice cream may seem like the last food you’d smoke, but wood smoke gives it a haunting quality. Recipe from Steven Raichlen’s Project Smoke.