Tag: bbq

Father’s Day Recipe: A Grown-Up Twist on Deviled Eggs

Father’s Day Recipe: A Grown-Up Twist on Deviled Eggs

| June 10, 2014 | 0 Comments

Classic deviled eggs are always scrumptious, but this updated version kicks the pickle relish to the curb and replaces it with lemon zest and fresh herbs.

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How Memorial Day Started — and Why It’s Now About BBQ

How Memorial Day Started — and Why It’s Now About BBQ

| May 24, 2014 | 0 Comments

Before you heat up the grill and celebrate with a cold one, here’s a look at the history of how Memorial Day became the summer-kick-off, food-focused holiday it is now.

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A Cookbook Map Reveals What’s Hot In American Regional Cuisine

A Cookbook Map Reveals What’s Hot In American Regional Cuisine

| April 29, 2014 | 0 Comments

Amazon Books has curated an interactive map that shows who’s invigorating regional cooking. And there are some surprises: Texas is moving beyond barbecue, while charcuterie is cool in California.

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Restaurant Round-Up: Ichi Sushi & Ni Bar, 4505 Meats, and The Square

Restaurant Round-Up: Ichi Sushi & Ni Bar, 4505 Meats, and The Square

| February 25, 2014 | 0 Comments

San Francisco is bursting with hot new eatery projects. Mary Ladd reports on the juiciest updates on spots from Tim & Erin Archuleta, Ryan Farr, and Matt McNamara and Teague Moriarty.

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Mediterranean-Inspired BBQ Menu for July 4th Weekend

Mediterranean-Inspired BBQ Menu for July 4th Weekend

Lamb is fantastic on the grill, so this Fourth of July, try some lamb burgers jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger, dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad.

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The Great Charcoal Debate: Briquettes Vs. Lumps?

The Great Charcoal Debate: Briquettes Vs. Lumps?

| May 24, 2013 | 4 Comments

Does the kind of charcoal you use really make a difference when it comes to grilling up a tasty steak or other food on the grill? Yes — but deciding which one to use depends on what you’re after. Both briquettes and lump charcoal — aka “natural” hardwood charcoal — have their advantages and disadvantages.

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What to Do with Too Many Plums, Part 1: Plum Barbecue Sauce

What to Do with Too Many Plums, Part 1: Plum Barbecue Sauce

Boxes of plums, bucket of plums, millions and billions and trillions of plums! What do you do when you have too many plums? Throw a pig roast and make barbecue sauce, no high-fructose corn syrup needed.

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BBQ with the Oakland Fire Department

BBQ with the Oakland Fire Department

| July 4, 2012 | 0 Comments

You may have to seek out the Oakland Fire Department’s corner of the People’s Choice category at the 2nd annual Bay Area BBQ Championship. But having tasted what Station 12 is bringing, I recommend looking for it, and saving some space. Recipes included.

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KQED’s Forum: Barbeque and Grilling Tips

KQED’s Forum: Barbeque and Grilling Tips

| July 1, 2011 | 0 Comments

It’s 4th of July weekend, and for a lot of Bay Area cooks that means heading outdoors and firing up the grill. Forum talks BBQ and grilling techniques, and compare notes on favorite foods prepared by fire.

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Grill Season

Grill Season

| March 2, 2010 | 3 Comments

For me, however, summer isn’t the time I really like to cook out. I don’t buy into the convention that warm weather and clear skies should always encourage fire-building. It doesn’t make tons of sense to create heat outdoors on a truly hot day unless you’re abandoned in the wilds of rural Idaho without your trusty Vulcan range. Furthermore, I actually tend to crave the foods associated with cookouts during winter.

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Banana Boats

Banana Boats

| May 27, 2009 | 5 Comments

The season of BBQs is officially upon us. At your next open grill fest, whip up this ooey gooey, no-fuss dessert, and polish off your barbecue on a sweet note.

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Summer Outdoor Parties

Summer Outdoor Parties

| August 9, 2008 | 0 Comments

I wanted to take advantage of fruits and vegetables that are in season right now, while also providing foods that accented each other nicely. Just as important, however, was providing a selection of plates that would be easy to eat in a backyard setting. Following are some of the dishes I made. All were easy to prepare and went well with the wine and beer we served.

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