Grilling a Whole Fish Is Easier than You Think
You can grill a two-pound fish in 10 minutes. How's that for an easy summer meal?
You can grill a two-pound fish in 10 minutes. How's that for an easy summer meal?
Local and approachable may describe this town best, but Portland’s global culinary offerings also rivals any city on earth. Whether you’ve got an evening or a weekend in the city of roses, plan on eating at one of these standout ethnic restaurants. And keep a roll of Tums within reach; no amount of digestive rebellion...
Stop living a lie. Many food experts now agree that fast flipping is the best way to cook a steak. Here's how to do it.
Think you don't have enough space to smoke meat at home? We've got two solutions that bring homemade barbecue to even the tiniest spaces.
Chef Ash Fulk of Hill Country thinks that Texas-style barbecue is truth on a plate. We stopped by to investigate.
What the hell does the world's most expensive hamburger -- a $1,700 gold-leafed British monstrosity -- have to do with Instagram?
We test the Breville Boss blender to find out if spending $450 on a blender is a good idea.
Like a starched time capsule, a menu preserves a moment. These are some of the best, preserved from around the world over the past 140 years.
This is a manifesto for simple menus: let your food be inspired and your verbosity be chopped.
Ed Schoenfeld, co-founder two top-tier NYC Chinese restaurants, heads into his pantry and cooks a true fusion dish, off the cuff.
Ed Schoenfeld of RedFarm and Decoy is serving up what Zagat calls the best Chinese food in New York City. He invited us for lunch to photograph his home and pantry.
You don't need to live next door to top-notch food purveyors to enjoy their fares.
Chef Fulk calls his Texas-style 'cue the Led Zeppelin of brisket. We tried it and, well, it's a Stairway to Heaven.
True honeys are raw and unprocessed, and therefore sweeter and more complex. And they’re more than just delectable -- they’re damned good for you.
Carbonara is a Roman dish that incorporates bacon, cheese, and black pepper.
It's time to get up early and make breakfast for your partner. Here's why.
At the Gosling's family factory in Bermuda, we learn the legend behind the Dark 'n Stormy cocktail and get the original recipe.
Pheasant has flown across the world, landing in dozens of cultures' kitchens over the centuries. And for good reason: it's delicious. Bryce Shuman, head chef at NYC's Betony, provides a step-by-step guide to cooking pheasant over a charcoal grill.
Prepping a freshly killed pheasant is significantly more complicated than pointing and shooting. Lucky for you, Bryce Shuman, head chef at Betony, a Michelin Star-rated New York eatery, has provided a step-by-step guide to cleaning, eviscerating and aging your bird.
This easy recipe from James Beard Award-winning chef John Sundstrom showcases the exceptional shellfish of the Pacific Northwest.
A review of the best food and culture stories published on Gear Patrol in 2014.
You can have your camembert, langres and morbier, friend. It's about time we ate some Scottish cheeses.
Eating at the kitchen table of The Three Chimneys, a Michelin star restaurant on the Isle of Skye.
Foraging, butchering, and cooking a meal with chef Tom Lewis of Monachyle Mhor in the Scottish Highlands.
In Day Four of our Kentucky Bourbon Trail adventure, we visit Town Branch, learn from a true bourbon master, and Ben nerds out. (A lot.)
In day two of our Kentucky Bourbon Trail adventure, we get lost in the backwoods, explore the Willet Distillery, taste a few bourbon cocktails made by a pro, and more.
Close your eyes. Form a picture in your head of what a historic B&B in the heart of Bluegrass country should look like. What remains though in the mind’s eye should look quite close to Harrodsburg’s Beaumont Inn owned by the Dedman family.
The Harrison-Smith House in Bardstown, Kentucky is a centuries old family mansion converted into a premiere restaurant, serving local cuisine amplified by knowledgable Head Chef Newman Miller. The atmosphere is comfortable and welcoming and the bourbon is some of the best you'll find anywhere. Here's a recipe from their November menu.
Hillbilly Tea sounds like an Urban Dictionary revelation -- or the latest product from the minds of White and Pinkman. For all we know, both of those statements are true. It’s also one of Louisville’s hottest brunch spots, and a burgeoning international brand. And if founders Karter Louis and Chef Arpad "Arpi” Lengyel realize their ultimate vision, that’s just the beginning.
We figured the best way to get to the bottom of the recent bourbon boom was to head to the Bluegrass State with a few cameras, some notebooks and clean livers for five days of Kentucky scenery, friendly locals and distillery tours. Here's a play-by-play of day one of our investigation on the Kentucky Bourbon Trail.
Bourbon is booming, but only decades ago, it was on a path toward failure. This was most evident in the 1980s, at the height of vodka and big hair, when distilleries in the Bluegrass State were shuttering their doors. They simply couldn’t give bottles away, the same bottles that just a generation before were lining executive conference rooms and hotel bars throughout America. It was by definition an all-American drink, and it was quickly fading. But then in the mid-2000s, distillers realized the atmosphere was changing. Bourbon started coming back. Fast. This explosion, which continues to grow to this day, raises plenty of questions. What's fueling the bourbon boom? Is it going to burst, like tech and housing? Are some bottles really worth $5,000, and more importantly, who’s buying them? What makes a bourbon good? The best way to get to the bottom of this was to head to the Bluegrass State, where 95 percent of the world's bourbon is made, equipped with a few cameras, some notebooks and clean livers for five days on the Kentucky Bourbon Trail -- a triangle of distillery tours throughout the state with endpoints at Louisville, Lexington and Bardstown — for many early mornings and late nights drinking and talking with some of the foremost professionals in booze. We came back with five days of fear and loathing on the Kentucky Bourbon Trail.
From The Horn of Plenty to the myriad mouths to feed, Thanksgiving is all about abundance. Your bird should reflect that. Perhaps on the basis of size alone, turkey is the default -- but there's a better way to feed your folks. A more delicious, more moist, more tender way. Its name: the capon. Chef David Waltuck, of Chanterelle fame, invited us to watch him prepare one the right way.
Seen as an instant fondue, raclette is a variety of cheese and pastime in itself: groups of friends collect around a heat source to melt, scrape, and gorge on delicious, full-fatty cheese. Though the culture has grown to include its own type of conventional raclette-style grills for any variety of gastronomic exploration, we recommend focusing on the essentials next time you and your friends find yourself around the campfire. Read our guide here.
Easy-to-make meals have been associated with artificial preservatives and gluttonous additives for far too long. These brands are changing the paradigm of instant food for the better -- and they taste great, too.
1:00 p.m. BST | Colbost, Isle of Skye, UK -- We parked the truck somewhere in the north of Skye and picked up our rental Lapierre road bikes. It was very cold and raining hard, the aftereffects of Hurricane Gonzalo on the other side of the Atlantic, but we wanted to get a ride in and figured: let's just bike to lunch. Lunch was at The Three Chimneys, the Isle of Skye's best restaurant with a newly minted Michelin star.
Mike McParland, now 67, has been working at Webers Burgers since he was 16. An estimated 300,000 visitors stop into the grill on their way up and down Ontario's Highway 11 -- but it's not because of the burgers.
This year, like last year, we did our fair share of dining. We hunted for barbecue in Texas, ate all the burgers in L.A. and went inside the new American supper club. We found that, like television, restaurants are in the best form they’ve ever been. These are 25 of our favorite restaurants in America, chosen by our editors and writers across the country for their newness, their hospitality and the quality of their food — though not always in that order.
Zoe Nathan , alongside her husband and business partner Josh Loeb, owns the Rustic Canyon and Huckleberry Café & Bakery. Her recently released cookbook, Huckleberry: Stories, Secrets, and Recipes From Our Kitchen, dishes secrets to making fantastic organic morning meals.
A full-palate salad that finishes with a kick. It's the perfect medley for the last days of our Indian summer.
We bartered, we bought, and we took the bounty of the greatest agricultural state in the country back to the kitchen.
San Francisco chef Timmy Malloy takes the catch of the day and prepares it with fresh, local, seasonal produce.
Back in 2011 The Atlantic reported on "The Divisive Pumpkin Ale", alleging that the style had become synonymous with increasingly stale and overdone flavors. This is still the (very subjective) argument for people who loathe the stuff. But more and more brewers and beer enthusiasts argue beyond taste: they say that some pumpkin beer practices are bad for consumers and craft beer in general.