Saveur.com: Daily Fare |
| Posted: 02 Jul 2013 09:30 AM PDT  by Kellie Evans Hot dogs, whether tucked in a bun at the ballpark or served on a stick at the state fair, are a great American summertime tradition. Fierce regional loyalties still shape the hot dog business: Many of the dogs produced in this country are made by local, often family-owned businesses, and flavors and styles vary widely from place to place. From North Carolina's peppery red skinless franks to Oregon's salami-like beef-and-pork dogs, from garlicky weiners made in Pennsylvania from a 1939 recipe to Coney Island's famously snappy franks, we love them all. For Independence Day, show off your regional patriotism and order a case of hot dogs from your home state to serve at this year's barbecue. See 31 regional hot dogs in the gallery » 
      | ||
| Posted: 30 Jun 2013 11:30 PM PDT  From Thai chicken curry to classic French onion dip, June's most popular recipes were full of inspiring new flavors and time-honored comfort. Here are our 10 most tweeted, shared, liked, and pinned recipes from the month. Try them on their own or paired with some of your other favorite dishes.See the most popular recipes from June 2013 in the gallery » 
  | ||
| Posted: 30 Jun 2013 10:30 PM PDT  by Steven Raichlen I've met cooks all over the globe who have rhapsodized over the primal pleasure of eating ribs, holding them in hand and eating the charred meat straight off the bone. Ribs take as many forms as there are places where they're cooked, and it's easy to replicate lots of them at home: Blast a rack of baby backs with garlic and fish sauce and they'll taste just like ones you'd find in Cambodia; marinate a lamb rib with ginger and yogurt and it takes on an Indian tandoori flavor. What a delectable way to keep such an ancient way of eating alive. Choice CutsBaby back ribs, from the pork loin, cook quickly, are generously marbled, and are easy to handle. Spare ribs are longer and thicker, with a handsome curvature perfect for gnawing. They're meatier, though, so they'll take longer to cook.Straight-Up GrillingIgnore those who tell you to boil or bake ribs before grilling: Both methods draw out that precious meaty flavor you want in a rib.The Flavor 3-StepBuild flavor at three key points: with a rub, marinade, or brine before grilling; by basting with a marinade, mop sauce, or butter during cooking; and with a sauce or salsa when serving.Rack 'Em UpA metal rib rack, which cradles the ribs vertically above the grate, allows fat to drain off and leaves room on the grill for other foods.Built-In TimerWhen ribs are ready, the meat will shrink back from the end of the bone ¼ inch on baby backs and ½ inch on spareribs. Another test of doneness: You should be able to pull the meat apart with your fingers.Steven Raichlen is the author of Best Ribs Ever (Workman Publishing, 2012). See the recipe for Chrong Chomnei Jrok Oeng (Cambodian-Style Ginger Lemongrass Baby Backs) » See the recipe for Tandoori Champ (Indian Lamb Ribs) » See the recipe for Costillas Adobadas (Mexican Pork Spareribs) » 
  |
| You are subscribed to email updates from Saveur.com: Daily Fare To stop receiving these emails, you may unsubscribe now. | Email delivery powered by Google |
| Google Inc., 20 West Kinzie, Chicago IL USA 60610 | |
No comments:
Post a Comment