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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