It’s winter, and time for comfort foods. Although casseroles and slow-cooked food are always a good choice, shrimp are very versatile and easy to prepare.
Traeger Launches Totally Redesigned Timberline Grill
With grilling season just around the corner, Traeger is giddy to launch its all-new, totally redesigned Timberline grill.
Basic Brine for Smoked Fish
For smoked fish, use only fresh fish that has been kept clean and cold. Salmon are split or filleted; bottom fish filleted; herring are headed and gutted.
Bushwick Kitchen, Angry Orchard Launch Gift Set
Bushwick Kitchen and Angry Orchard Hard Cider just launched this limited-edition collab of sweet, angry hot sauces right on time for Christmas.
When Habaneros Ruled the World of Peppers Pt 2
The following is part II of an excerpt from The Habanero Cookbook, by Dave DeWitt and Nancy Gerlach. Berkeley, CA: Ten Speed Press, 1995.
Barbecue Rubs 101: How We Rub One Out
Rubs are essentially dry spice mixtures. A rub can be as simple as crushed black pepper, or as elaborate as a jerk or curry rub.
Meaty Matters: The Carne in Chili
Hunters believe that venison makes the best chili— or elk, or even moose—and restaurant chefs love pork or veal.