We all know the traditional French technique of cooking with wine, but with the renaissance of the craft beer movement, serious chefs are having their beer and cooking it too.
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My Reddened Rib Eye with Pimiento Cheese is the perfect steak for Father's Day. The magical rub, made from sweet paprika, smoked paprika and sumac, make a ruddy crust that lights up your taste buds with sweet, sour, salty, smokey notes.
Why do we love brisket so? After the collagen, developed by all that muscular stress, is dissolved during cooking, you get an extremely juicy, extremely flavorful piece of beef.
Beer seems to be moving the same way wine did 20 years ago: Lots of new entrants, the emergence of "beer geekery"... and the growing popularity of monster, high-alcohol beers.
We ought to eat as much meat as possible, without the self-conscious pride of defying the nanny-statist health nuts or sanctimonious cow-huggers. It should be our daily bread.
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