As we wrote about yesterday, last Sunday on The Splendid Table, chef Adam Perry Lang spoke with Lynne Rossetto Kasper about his new grilling cookbook, Charred & Scruffed. During the segment, he shared a few of his trademark grilling tips, like constant flipping. But he also talked about how deliberately roughing up the surface of meat adds more flavor. It's an unusual technique, but since this is Grilling Week, we're open to new ideas!
You may be a seasoned pro at the grill, but we all need to go back to the basics sometimes. For easy grilling with a minimal amount of frustration, here are five grilling staples that should be within arm's reach of your grill at all times.
I attribute my early-in-life distaste for asparagus to my grandmother's habitual over-cooking of all things green, but now I love to eat it raw and flash-cooked. And now is the time.
Last week I wrote about rhubarb bursting forth from the garden. Next in line in spring's parade of gifts is asparagus. When it comes, it really comes. Bundles of it give a new fresh texture to the market, their tight little cone heads poking up into the sun.
Since we're talking about grilling this week on The Kitchn, I wanted to share a recipe from my last book, Good Food to Share. It's a lightning-fast way to cook asparagus with fire, bringing out the best of this spring vegetable.
We're feeling the grill love on The Kitchn this week, and what better way to toast to the season than with some tips we gathered from Tim Love's cooking demo at the Austin Food & Wine Festival this year, featuring a record-breaking 200 charcoal grills! We drank some tequila, cooked directly on the charcoals, and learned which wood is best for particular types of meat.
Grilling out is great fun, but it doesn't mean you want to look at your grill every time you're enjoying your patio or outdoor space. We just have a utilitarian grill cover that's primarily for protecting the grill, but we'd go for this if money were no object:
Call me crazy, but when the weather heats up, I don't feel like eating big hunks of meat. Slow and sluggish might work for winter when everyone is half-hibernating anyway, but in the summer, salads like this are what I want to eat — full of freshness and crunch, with a salty-tart lime dressing and just the right amount of juicy grilled steak.
If you are a fan of roasted kale leaves in the winter, it's time to try the summertime version: grilled kale! Crisp, addictively smoky and a cinch to make, this just might become your new warm weather staple.
No one wants to mess up steak on the grill. For one thing, a leathery over-cooked steak makes for an extremely sad eating experience. For another, steaks are expensive! From grilling pro Jennifer Chandler, we have six steps that will guarantee a perfectly grilled steak every time.
Why is there a dirty rag in the freezer? was my first thought. I was cooking at work, so I knew who it belonged to: my co-worker Shanti, who is known for her ingenious solutions to common kitchen issues. You see, this isn't just any dirty rag. It is an indispensable tool we pull out every time we use the grill pan.
When grilling meat, styles may vary but one thing remains constant: everyone wants that perfect rich, brown crust with a juicy, evenly cooked center. So how do you do it? According to one notable chef, the key is to flip the meat constantly...