Recipes

Better Burger Toppers

By Jed PortmanGood EatsAugust 28, 2014

In his professional life, chef Tim Byres spends an awful lot of time standing over hot embers. Smoke, his five-year-old restaurant in Dallas, takes its name from the smoldering arsenal of cookers out back: a smokehouse, a smoker, and a wood-fueled grill. Even when he’s not on the clock he mans the tongs at home and on family camping trips. This is a man who knows how to grill a burger. And the secret to a great one, he says, isn’t the cuts of beef involved, or how they’re ground. It’s a solid roster of quality homemade condiments. Upgrading to a garden-fresh ketchup or a smoky chile mustard is that extra bit of effort that can take a Labor Day spread from run-of-the-mill to something you’ll still be remembering when the long holiday weekend is long gone.

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Stocking a Farm-to-Table Bar

By Jed PortmanGood EatsAugust 14, 2014

At the beginning of the summer, the bartenders at Woodberry Kitchen in Baltimore began to run out of verjus, the tart juice of unripe grapes. At nearly any other bar in the country, a shortage of an ingredient like verjus might mean a gentle shift in the menu. At Woodberry, it meant a complete renovation of the cocktail program.

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