Ed Lee’s Top Picks for Louisville You may recognize chef Edward Lee from his television appearances—Top Chef, Mind of a Chef (for which he earned an Emmy nomination), Iron Chef America, to name a few—but he’s more than a TV star. His brilliant cooking at 610 Magnolia has landed him four nominations for Best Chef: Southeast… Read More →
The Zahav Lamb Shoulder By Michael Solomonov Next to our hummus, this is the dish that put Zahav on the map. We brine a whole lamb shoulder and smoke it over hardwood for a couple of hours. Then we braise it in pomegranate molasses until the meat is tender enough to eat with a spoon.… Read More →
Grilled Fingerling Potatoes By Joe Carroll This simple side dish can be served alongside any meat or other main course you’re throwing on the grill. A hot grill crisps up the exterior of the fingerlings so they are like fat steak fries, making them the perfect starch accompaniment. Recipe from Feeding the Fire by Joe… Read More →
Axe-Handle Rib-Eye Steak By Joe Carroll This beefy behemoth might look and sound intimidating, but it’s just like any other rib-eye steak, except that it has a full rib attached and it’s twice as thick as usual. This is the steak you serve to folks who think they’ve tried everything a cow has to offer.… Read More →
Pineapple-Glazed Ribs By Andrew Zimmern Fresh cilantro and tart-sweet pineapple give these baby back ribs a unique flavor that’s hard to resist.
Anticucho de Corazoåln de Res By Gaston Acurio Recipe from Peru: The Cookbook by Gaston Acurio. Order your copy here.
Grilled Mexican Burgers By Andrew Zimmern These pork burgers, studded with bold Mexican flavors, are a perfect alternative to the typical beef patty for your next backyard barbecue.
How to Cook Beef Ribs By Aaron Franklin If I had to name my own personal favorite cut of barbecue, it would probably be beef ribs. They are the richest and the most decadent, succulent, and flavorful cut of beef you can put on a smoker. That’s also why I don’t eat them much—too rich, too hedonistic.… Read More →
Barbecue Royalty Of course no one agrees on who serves the best barbecue in Kansas City and with over 100 restaurants touting the city’s claim to fame, we’re not going to try to discern who makes the best pulled pork or burnt ends. But one thing is for certain, a trip to Kansas City is… Read More →
Music City Food + Wine 2014 was the most intimate and fun food fest I have been to in years… Great out-of-town chefs, amazing local restaurateurs and food talent, superb food entrepreneurs and the most carefully-curated Grand Tasting Tent I have ever walked through. You gotta get there next year. Here are a few observations:… Read More →
This recipe is not an April Fools’ prank. Why would you think it was? Because Miss Myra never shares it…but she did with me. And when I tell you, without equivocation, that it’s the most famous, most amazing, best tasting banana pudding recipe in the world, trust me, it is. Four generations have carefully guarded this recipe… Read More →
Try These at Your Next Tailgate Everyone has a go-to meal that fits right into the hearty, crowd-pleasing football food category. Some rely on hot wings and fall comfort-classics like chili and stew, others may boldly roast a whole steer head to make killer barbacoa tacos or light a kerosene-soaked fire for a fish boil. From… Read More →
Japanese-Style BBQ By Andrew Zimmern Traditional Japanese yakitori stands will skewer and grill all sorts of animal parts – udders, cockscomb, trachea, you name it – but if that’s not your thing, try this recipe with chicken thighs. Brushed and basted with ginger juice and glazed with the craveable combination of dashi, sake, soy and… Read More →
Elevating Midwestern Flavors Credited with re-energizing Kansas City’s dining scene, Colby Garrelts is the James Beard award-winning chef behind the game-changing Bluestem, known for impeccable modernist cuisine, and Rye, a more casual eatery that celebrates his Midwestern roots. We chat with Colby about how the city’s food scene has evolved since he opened Bluestem, the inspiration behind his new… Read More →
Bravo’s Golden Boy You may recognize this handsome Aussie as the host of Bravo’s Top Chef Masters, but Curtis Stone is also a classically trained chef and best-selling cookbook author with his own line of sleek kitchen products. His latest book, What’s for Dinner?, is packed with flavorful, unfussy recipes for the family on the… Read More →
Alabama’s Barbecue Kingpin Nick Pihakis and his father, Jim, opened the first Jim ‘N Nick’s barbecue joint 25 years ago in Birmingham, Alabama. Known for the slow-hickory-smoked pork and an everything-made-from-scratch mentality, the meaty empire has now grown to 28 restaurants across the South (even the James Beard Foundation has taken note, consecutively nominating Nick as… Read More →
Alabama’s Barbecue Kingpin Nick Pihakis and his father, Jim, opened the first Jim ‘N Nick’s barbecue joint 25 years ago in Birmingham, Alabama. Known for the slow-hickory-smoked pork and an everything-made-from-scratch mentality, the meaty empire has now grown to 28 restaurants across the South (even the James Beard Foundation has taken note, consecutively nominating Nick as… Read More →
An Ambassador of Southern Cuisine “If it ain’t Southern, it ain’t walkin’ in the door,” says Sean Brock. The James Beard award-winning chef is passionate about his Southern roots, even going to the extremes of resurrecting antebellum grains and sourcing heritage breeds for his Charleston restaurants, Husk and McCrady’s. He’s the most visible force behind the current… Read More →
An Ambassador of Southern Cuisine “If it ain’t Southern, it ain’t walkin’ in the door,” says Sean Brock. The James Beard award-winning chef is passionate about his Southern roots, even going to the extremes of resurrecting antebellum grains and sourcing heritage breeds for his Charleston restaurants, Husk and McCrady’s. He’s the most visible force behind the current… Read More →
Milwaukee’s Best In 1956, owners Betty Gillespie and Leonard Partee opened a barbecue joint with their family’s secret recipes, and after gaining a reputation for their sauce and quick service (hence the name Speed Queen), they moved to their current location and built the biggest barbecue pit in the city. I love the pulled pork… Read More →
Milwaukee’s Best In 1956, owners Betty Gillespie and Leonard Partee opened a barbecue joint with their family’s secret recipes, and after gaining a reputation for their sauce and quick service (hence the name Speed Queen), they moved to their current location and built the biggest barbecue pit in the city. I love the pulled pork… Read More →
Kansas City’s Barbecue Guru Ardie Davis, PhB (doctorate in barbecue philosophy), founded the American Royal BBQ Sauce, Rub and Baste Contest, has written nine barbecue cookbooks and is a backyard meat-smokin’ professional. We chat with Ardie about the country’s best barbecue, the competition trail and tips for championship-quality ribs. For your own taste, head to the American… Read More →
Kansas City’s Barbecue Guru Ardie Davis, PhB (doctorate in barbecue philosophy), founded the American Royal BBQ Sauce, Rub and Baste Contest, has written nine barbecue cookbooks and is a backyard meat-smokin’ professional. We chat with Ardie about the country’s best barbecue, the competition trail and tips for championship-quality ribs. For your own taste, head to the American… Read More →
