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Ben Eisendrath

Entries by Ben Eisendrath

Where's The Star Of The Show?

(0) Comments | Posted January 14, 2013 | 12:01 PM


Little splashes of color presented to you as a bite-and-a-half. Again. And again. And just when you think the morsel march is complete - should be complete - another. Each seeking perfection in its own small way. Ensuring that if you're surprised by something...

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Mosquito's Fish: High Cuisine from a Brazilian Riverbank

(0) Comments | Posted September 26, 2011 | 3:15 PM

Brazil matches even Argentina for flame-cooking cred. Anchoring any self-respecting brazilian neighborhood is a churrascaria, complete with espito (spit) wielding waiters marching on you like an elite brigade, dropping meat to plate until you happily surrender.

(And by the way, if you are a carnivore living in an American city...

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Send A Soldier A Card in Your Handwriting

(7) Comments | Posted May 25, 2011 | 3:25 PM

At home or at work - you undoubtedly have something that would be meaningful to the men and women putting their necks on the line under the crappiest conditions imaginable. And if you're a foodie - as is likely if you're reading this - consider the special value of what...

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Babyback Ribs In Black and Gold

(13) Comments | Posted February 1, 2011 | 11:21 AM

ribs done.jpg

Steeler nation, allow me to present a fist food in the team colors.

Search the meat counter for racks of babybacks on the smaller side. Smaller grills faster and takes flavor more readily than bigger. Figure at least six ribs per...

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Grilling Greener (And Cooler, And Cheaper) In Your City

(15) Comments | Posted January 24, 2011 | 4:10 PM


You're an urban gourmet, versed in the latest restaurant and locavore jargon, but every once in a while your reading takes you to more primal scenes, like those described by Argentinian master Francis Mallmann in grill recipes that read like love...

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Grilled Prime Rib for Christmas (or New Year, or...)

(6) Comments | Posted December 20, 2010 | 3:23 PM


There is absolutely, positively no reason to mothball the grill over the colder holidays. In fact if you're a grill chef you already know that enduring a little inclement weather - sometimes even a blizzard - is worth it for quality time by the...

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Why Didn't You Grill Your Turkey?

(14) Comments | Posted December 1, 2010 | 5:00 PM

Was it because they say grilling over open, direct fire risks drying lean meat, leaving it parched and tough?

Did they say that big cuts will overcook on the outside and undercook on the inside?

Or did they just cross their arms and tell you a Thanksgiving turkey shouldn't...

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Pasta Partisan: The Chef vs The Spaghetti-O

(8) Comments | Posted November 18, 2010 | 3:40 PM

I am a Chef man.

In a household that had a strict home-cooked dinner routine which included school reports and entrees that stretched a kid's palate, there was always, tucked comfortingly away on a pantry shelf, my beloved Chef Boyardee beef ravioli in tomato sauce. Serving as an...

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Steaks Fit to Thaw a Logger

(19) Comments | Posted November 3, 2010 | 3:29 PM

Northern Michigan in November is bleak. Put away the tourist materials -- in the state Grillworks has called home for 30 years a bitter north wind sweeps fall color away in a mid-month weekend like so much spent confetti. The state's flatness offers no shelter from the oncoming...

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