What We're Reading: July 31, 2014

Ribs

 

Obama eats ribs in Kansas City to prove he is still in touch with the everyday folk. [US News and World Report]

 

Simple pleasures: one woman, a campsite, and a feast of softshell crab. [National Geographic

 

In light of the expired meat scandal, McDonald's Japan releases tofu McNuggets. [Food Beast

 

Fun food factories to visit on your next road trip or vacation. [Food Republic

 

A day in the life of the iconic Planters Nutmobile. [... Read more >

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Recipe: Grilled Hanger Steak with Peperonata

Grilled Hanger Steak with Peperonata

 

This summery Italian-inspired recipe is packed with flavor, yet can come together in under an hour.

 

Get the recipe.

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Recipe: Smoked Pineapple–Braised St. Louis Spare Ribs with Blackberry Barbecue Sauce

 

When you break out the grill this holiday weekend, take your al fresco menu up a notch with these show-stopping ribs from Chris Lilly of Big Bob Gibson Bar-B-Q. The award-winning pitmaster uses a couple of surprising ingredients to give this recipe a fruity twist. Serve with a classic potato salad and lots of napkins.  

 

Get the recipe here.

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What We're Reading: July 1, 2014

Haggis

 

Scottish officials ask President Obama to lift the import ban on haggis. [The Guardian

 

California Governor Jerry Brown repeals "glove law" for food service workers. [SF Gate

 

A new study shows that giving your kids a little junk food is better than banning it altogether. [Today

 

As the cupcake trend continues, edible wrappers are the next big thing. [Food Beast

 

How battlefield chocolate helped accomplish sweet victory. [... Read more >

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Recipe: Grilled Hanger Steak with Peperonata

 

As summer hits its crescendo this week, we'll be cooking with as many of the season's exuberant flavors as time allows. Thanks to this easy but satisfying recipe from Andrew Matthews of BLT Prime, we've aready got bell peppers, Roma tomatoes, and basil covered. The colorful trio is quickly sautéed into a classic Italian peperonata, which is then crowned with simply seasoned and swiftly seared hanger steak.

 

Get the recipe here.

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Recipe: Grilled Achiote-Rubbed Red Snapper

Achiote-Rubbed Red Snapper If you’re looking to spice up your grilling repertoire, this vividly hued red snapper dish from Nicholas Farina won’t disappoint. Farina rubs the snapper’s firm flesh with achiote paste, a lively blend of annatto seed, vinegar, garlic, and spices that once belonged to the ancient Mayans. It then turns smoky-sweet on the grill, playing the perfect foil to its spicy marinade. Flounced by a colorful sauté of the season’s best vegetables, it’s best served family style, with lots of forks for digging in.

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