Thanksgiving is fast approaching, and this year I'll be cooking my bird as I usually do these days--outdoors in my kettle grill.
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Cooking and serving the parts separately just can't match the eye-popping appeal of serving that smoke-burnished, handsomely browned holiday bird whole.
Believe it or not, brining is a hotly debated topic. (Does the barbecue world ever agree on anything?) Some people swear by it, while others scoff at the effort and time it can take (as little as 15 minutes or as long as several weeks).
Do I really need to give my 18-pound turkey an overnight beauty bath?
Trust your common sense, your sense of touch and your taste. Don't over cook is the mantra for all fish, especially for shrimp.
Most people don't season their lobster. In our new book, Ideas in Food, Great Recipes and Why They Work, we talk about brining and why we think it's i...
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