Grilled Clams and Mussels with Garlic, Almonds and Mint
Grilling clams and mussels gives them a smokiness you can't get inside on your stove. Use hardwood charcoal if you can; it gives the best, smokiest flavor. The cooking time may vary depending upon your...
Author: Melissa Clark
Brined Chicken With White Sauce
The cooking method here is direct heat. Suggested wood: hickory, pecan, oak.
Author: Annemarie Conte
Smoky Pork Shoulder With Chile Paste
A well-seasoned, chile-paste-slathered pork shoulder is already going to win, no matter what you do to it. Which seems to me like the ideal reason to try a new technique: slow roasting, off-flame, with...
Author: Gabrielle Hamilton