I created this meatless paella for some vegetarian friends and for my first Primal Grill TV show. For a really dramatic presentation, fire up two kettle grills. Use one for […]
Read More →This recipes uses traditional ingredients including chorizo, chicken, shrimp, squid, clams and mussels. If you prefer a vegetarian version, you can find one here. Click here to read Steven Raichlen’s […]
Read More →The Røgerie Gudhjem is one of two dozen working smokehouse-restaurants scattered across Bornholm Island in Denmark. Founded in 1912, it now serves a thousand hungry people a day in summer. […]
Read More →This simple sauce—bright with lemon zest and juice and fresh dill—goes great not only with shrimp, but with any smoked seafood.
Read More →In 2014, San Pellegrino ranked Noma in Copenhagen the best restaurant in the world, its fourth first-place win. Its founder-chef, René Redzepi, achieved this remarkable feat by imposing a restriction […]
Read More →These bacon-wrapped smoked chicken thighs may sound like pure Americana, but the inspiration comes from Belgrade. In Serbia, grilled chicken and pork are routinely stuffed with smoked ham and piquant […]
Read More →Although I know that it doesn’t sound like much when you describe it—an olive oil–basted, grilled porterhouse steak—bistecca alla fiorentina is one of the high holies of Tuscan cuisine. But […]
Read More →In the schwenker’s homeland, this preparation reigns. This recipe is courtesy of my friend Astrid Weins, whose father hails from the Saarland. If neck meat is unavailable, ask your butcher […]
Read More →If you like grilled vegetables and goat cheese, you’ll love this sandwich, which fairly explodes with the evocative flavors of Provence. Rosemary and garlic lend a Mediterranean fragrance to vegetables […]
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