New Tasting Table piece! Everything you should try to make your beef ribs (not just barbecue, but plenty of that) taste better, according to professional chefs and beef experts. We might not have come to a solid conclusion about dry rub and removing the silverskin membrane, but we definitely established the cases for either side … Read more
I spoke with Peter Luger’s Daniel Turtel about how the famed steakhouse makes its incredible hamburgers, and he said quite openly that they have no secrets. It’s a blend of dry-aged beef trimmings, prime beef with the right kind of fat, and broilers that can sear a patty at temperatures even your grill won’t reach … Read more
Heat and spice: two words that describe the same characteristic in food, but also describe two other qualities that have nothing to do with the first one, which is measured in Scoville units rather than degrees Fahrenheit or grams. Thankfully, you don’t have to choose. Over at Tasting Table, I put a lot, and I … Read more
I grilled (ha!) Hugh Acheson about his steak-on-the-barbie technique and tricks. Did you think I wouldn’t embrace that pun? Buddy, I have two decades of being an uncle on my belt, half my humor is now rerouted into jokes my sister won’t slap the back of my head for uttering in front of her kids. … Read more
Looks like these collaborative jam-session articles are going to be a regular thing around the Tasting Table, which is fine by me. On the heels of America’s Best Cocktails and America’s Best Pizza comes America’s Best Burgers, to which I submit, after fierce internal debate, the Black Label Burger at Minetta Tavern. Additionally, yours truly … Read more
