recipes |

The Golden Dish: Adam Perry Lang’s impossibly good barbecued chicken

June 12, 2013

Adam Perry Lang, chef and cookbook author, made a name for himself as a pit master with his first restaurant, Daisy Mae’s BBQ USA in Manhattan. His new book, Charred & Scruffed, goes to the next dimension. The recipes and methods are so complicated that it takes multiple readings to understand it fully. I’ve made a few of them but found that I altered the methods to suit my own capabilities and temperament to make barbecuing fun, not a chore.

Drink your syrup: Maple syrup cocktails

March 22, 2013

I’ve always known maple syrup was for drinking (quickly and right out of the bottle, the way one might take a take a swig from a coworker’s soda when she steps away from her desk to grab something off the printer). It wasn’t until later that I learned to add alcohol to it and pour the mapley blend into a glass. That’s maple syrup consumption for grown ups.

A brew in the oven: Cooking with Beer at LeRoux Kitchen

March 19, 2013

Beer has always had a place at the dinner table. That place was inside a glass (sometimes a bottle or can), preferably chilled, and conveniently within arms reach. Well stand by no more, dear beers. You lagers and stouts have found a new home on the dinner table: On the plate! At LeRoux Kitchen’s recent Cooking with Beer class with staff member and resident chef Matt Burnham, beer wasn’t just present, it was the centerpiece.

Tagged: recipes

The Golden Dish: Adam Perry Lang’s impossibly good barbecued chicken

Drink your syrup: Maple syrup cocktails

A brew in the oven: Cooking with Beer at LeRoux Kitchen