Tips for Grilling with Fruitwood & Charcoal We received a lot of questions about using charcoal, wood chips and wood chunks. I prefer to use natural hardwood charcoal, lit in a charcoal chimney without lighter fluid. I use fruitwood, such as cherry or apple, when grilling or smoking chicken, fish or fruit. Soak wood chips… Read More →
How to Kill a Lobster Dispatching a lobster is most likely what’s preventing you from cooking it at home, but learning the proper and most humane way to do it will make it less intimidating. I believe the most humane way to kill a lobster is to first put it in the freezer for 5… Read More →
Martina Located in Linden Hills in the old Upton 43 space—which got stripped of its sterile Scandinavian decor for a more inviting dining room modeled after traditional estancias, or Argentinian ranches—Martina may be new, but its seafood-centric menu has earned its place among the city’s great restaurants. It’s the first solo endeavor of chef Daniel… Read More →
Don’t Forget the Oil Spray oil is really handy for both cleaning your grill and for applying a thin coat of oil to the grill grates before you put a piece of fish or chicken down. I use PAM Cooking Spray or canola oil all of the time when I’m grilling. I usually give a… Read More →
How to Cook & Entertain for a Crowd By Andrew Zimmern Ben Ford is a true gem of the culinary world. His new book, Taming the Feast, is a departure from your run-of-the-mill cookbook. I am not looking for another way to make a Caesar salad. I want to know how to make wood-fired paella and roast… Read More →
Alternatives for the Grill Step away from the traditional burgers and brats, and celebrate the unofficial start of summer with one of these recipes. Grilled lamb is a favorite in my family, it reminds me of little taverns all over Sardinia that serve perfectly charred, herb-infused lamb lollipops. Or get adventurous and try the rich… Read More →
