Chefs

Five Great Grilling Cookbooks to Add Sizzle to Your Game on the 4th of July

Whether it’s a lazy summer Sunday afternoon or a steamy weekday evening, it’s always a good time to grill. But there’s a huge difference between smoking brisket, firing up some burgers, or throwing a pizza on the grate. Each dish requires the right tools, techniques, and recipe to ensure you get the best results boasting the maximum flavor. To give you some guidance for those days you can’t make it to your favorite BBQ restaurant, we’ve rounded up five great grilling cookbooks to add sizzle to your grill game ahead of the 4th of July – and all summer long. You can thank the chefs – and us – later. It’s also totally acceptable to show your appreciation by inviting us over for dinner.

Build Your Own Burger: BYOB
You need this burger bible. Penned by Jeff Rossman, executive chef of San Diego’s Terra American Bistro (and the cheeky burger concept Bunz), Build Your Own Burger: BYOB is the ultimate DIY hamburger helper. The book begins with two-dozen types of patty recipes, including beef, pork, chicken, lamb, turkey, fish, vegetarian, and vegan. You can build on those bases with killer condiments, such as ancho chile mustard, smoked Gouda and tomato cream, and peach serrano salsa. The cookbook also includes salads, sides, and sips (boozy and kid-friendly), as well as burger-beer pairing tips.

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Grilled Pizza the Right Way: The Best Technique for Cooking Incredible Tasting Pizza & Flatbread on Your Barbecue Perfectly Chewy & Crispy Every Time
Here’s a new way to use your Weber. Transform it into a pizza oven. John Delpha, chef at Rosebud American Kitchen in Somerville, Massachusetts, teaches you the tricks in Grilled Pizza the Right Way: The Best Technique for Cooking Incredible Tasting Pizza & Flatbread on Your Barbecue Perfectly Chewy & Crispy Every Time The book includes nearly 100 recipes, ranging from classic ‘zas – Margherita, pepperoni, quattro stagione (four seasons) – to more unexpected options, like lamb and blue cheese, gyro with tzatziki, and a Thanksgiving-inspired round. There are even several sweet pizzas – blueberry-ricotta, strawberry-Nutella, and banana-caramel-cream-cheese. No matter which one you choose, expect to have a fight erupt over who gets the last slice.

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Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing
Barbecuing may look simple – start fire, toss meat on grill, drink bourbon, ta-dah! – but it’s truly an art form. That’s why Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing is required reading. Written by Gary Wiviott, pitmaster at Barn and Company in Chicago, the book walks you through every step of the process – from picking out your cooker and stocking your pantry to choosing your cuts and expertly executing a variety of recipes. All the standards are present and accounted for, but you should try something less expected, such as goose breast pastrami, smoke-roasted Baltimore pit beef, or hot smoke-roasted soft shell crabs.

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The Waldorf Salad: History, New Twists on a Classic + a Refresh Recipe Contest

The Waldorf salad has a history almost as storied as that of its namesake hotel, and it is an enduring item on the menus at Bull & Bear Steakhouse, Oscar’s, and Peacock Alley at the Waldorf Astoria in New YorkDive into the salad’s delicious past and learn about new dishes and drink inspired by this sublime salad. Then, get details on the “California Walnuts Waldorf Salad Refresh Recipe Contest” happening on Pinterest for a chance to win $5,000 and a trip to New York City — and to have your recipe featured on the legendary Waldorf Astoria menu!

When I was growing up, my maternal grandmother kept a framed illustration of a Waldorf salad recipe on the wall of her cozy Bronx kitchen. Even though her picture dated back to the seventies, my younger self was surprised to learn the dish predated it by many decades. My nana, as we called her, never made me the apple-celery-walnut-and-mayonnaise salad in the picture, but when I first sampled a forkful of its crisp, cool, and creamy goodness at a restaurant, I was hooked, just like other eaters have been for more than a century. It reminded me of a sweet-ish version of another culinary stalwart I adore: the savory Olivier salad with its diced potatoes, carrots, peas, and — yep! — mayonnaise. Olivier salad dates from the mid-nineteenth century, and it’s entirely plausible that it inspired the Waldorf salad thirty short years later.

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Just three years after the Waldorf Hotel opened its doors in 1893 in its original location, and a year prior to joining with the Astoria Hotel (connected then by Peacock Alley), maître d’hôtel Oscar Tschirsky (1866-1950), known as Oscar of the Waldorf, invented the namesake Waldorf salad for its first-ever banquet. The recipe was also included in his cookbook published in the same year. The original recipe, written in a very Escoffier-esque way (pictured above). called for diced apples and celery dressed with mayonnaise. It apparently proved popular with the famed French chef, as he created his own version that, according to current Waldorf Astoria executive chef David Garcelon, included walnuts.

Since the superfood that is walnuts first added their crunch to this beloved salad, the dish has undergone several iterations in the 100 years it has been continuously served on all of the hotel restaurant menus. Garcelon says, “I believe it was my predecessor, chef John Doherty, who added black truffle and used crème fraîche in the dressing, as well as the combination of red and green apples.” Garcelon revisited the recipe again in 2012 — with care and caution. “My foremost concern in refreshing the recipe is that it is, by far, our biggest selling dish in every outlet. So I wanted to update it but not make a drastic change. Also, I think it is important to keep the foundation of the dish rooted in the original version,” he says.

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Nine Stunning Summer Restaurant Menus Showcasing the Season’s Bounty

Summertime and livin’ is easy. Farmers markets overflow with a rainbow of just-harvested vegetables, fruits, and herbs, while fishermen haul in seasonal specialties. For chefs, this wealth of freshness is a bonanza that they look forward to all year long. You can practically hear them rubbing their hands with glee when it starts flooding into their kitchens. To highlight the best of the sunny season, we rounded up nine stunning summer restaurant menus.

Bouchon, Beverly Hills, California
Thomas Keller presents French favorites crafted with farm fresh produce. Roasted chicken comes with a ragout of summer pole beans and sweet corn, artichokes pair with a pan-seared swordfish, and a radiant apricot tart leads the new dessert offerings. C’est magnifique!

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Charlie Palmer Steak, Washington, D.C.
When he’s not in the kitchen, executive chef Jeffrey Russell spends time tending his garden plot across the Potomac River in Alexandria, Virginia. The vegetables and herbs he cultivates there become a part of his four-course tasting dinners, which change weekly. The initial menu features a baby butter lettuce salad filled out with cukes, carrots, and bronze fennel and teres major steak accompanied by braised Swiss chard and charred Vidalia onions.

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Chefs Club by Food & Wine, New York City
If restaurants were movies, this one would be The Avengers. A rotating, all-star cast of contributors presents a seasonally inspired menu, which currently includes a watercress-jalapeno-watermelon salad from chef Michelle Bernstein and lobster cannelloni from chef Lachlan Mackinnon-Patterson of Frasca Food and Wine in Boulder, Colorado. Sounds like a blockbuster to us.

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Lincoln Ristorante, New York, New York
For his latest menu, executive chef Jonathan Benno found inspiration in traditional Sardinian cuisine. Standout dishes include a burrata orb graced with strawberries and pickled ramps, brown butter sautéed morels sit atop ricotta-pea pocketed ravioli, and a mélange of spinach and red dandelion greens are gussied up with briny bottarga, chili, and garlic. Best of all: you don’t have to buy a plane ticket to enjoy this authentic taste of the Mediterranean isle.Continue Reading

Chef Fathers on Being a Dad + How They’re Spending #FathersDay

Neckties, barbecue tools, and Hallmark card platitudes have become de rigueur around about the third Sunday in June. Most dads, like most moms, will agree that any recognition of their parental dedication is more than welcome. Nevertheless, the true essence of Father’s Day is to simply celebrate the contributions of fathers, and father figures, to their children’s lives. With some fathers trading briefcases for diaper bags, a modern dad struggles as much as a mother to maintain a healthy work/life balance. Enter the chef and/or chef/restaurateur; much like parenting, this is a daily round-the-clock commitment. When the buck stops with you, there are no days off. Working evenings, weekends, and holidays renders family time even more precious. Much like balancing flavors, harmonizing work life and family life can be delectable and rewarding. We rounded up three chef fathers to talk about Father’s Day and what being a dad means to them.

Martin Rios, executive chef + proprietor, Restaurant Martin, Santa Fe, New Mexico

Rios family blog copyMartin Rios of Restaurant Martin in Santa Fe seems to have struck a copacetic balance between work and family. A James Beard nominee for Best Chef in the Southwest, Rios and his wife, Jennifer, who is also his business partner, are doing more than preparing outstanding progressive American cuisine; they are raising two teenage daughters. Emma and Annaliese, 17 and 14 respectively, have spent many an hour back-of-the-house with their parents. Does Rios see them following in his footsteps? “No, I am not encouraging them to follow in my footsteps. If this is the path they choose, I will, of course, support them, but whatever they choose to do is what I will encourage. They do help in the kitchen at home and at work, but we are hardly at home since we are owned by a restaurant!”

With culinary arts taking center stage in this family, the proverbial apple might not have fallen far from the tree. Rios, who is also his own pastry chef, is proud of his oldest daughter Emma’s baking prowess. “Emma, has become an inspired baker and always has an eye on a beautiful presentation,” explains Rios. Conversely, Rios’ younger daughter, Anneliese “has become as close to a vegan as she can get!”

How is the Rios family going to celebrate Father’s Day? “By working! Our restaurant is always open on holidays and Father’s Day is no exception. We will work and then eat together as a family at the restaurant.”

Michael Schwartz, chef + founder, Michael’s Genuine Food & Drink, Miami, Florida

Tamara and Michael Schwartz blog copyJames Beard Award-winning chef/restaurateur Michael Schwartz of Miami’s Genuine Hospitality Group, which includes Schwartz’s flagship, Michael’s Genuine Food & Drink, is the father of “the three best kids on earth; Harry is 12, Lulu is 15, and Ella, my eldest is 18.” Schwartz hails from a family where neither parent did any cooking. “Dad did encourage me to get that first restaurant job. I started out as a busser, and the kitchen lured me in pretty quickly. Today, Schwartz’s children are intricately involved in everything he does, both at home and in his career. Ella and Harry have namesake eateries: ella, a casual pop-up cafe serving breakfast and lunch in Palm Court, in Miami’s Design District, and Harry’s Pizzeria, also in the Design District. Lulu might not have a restaurant named after her, but she does have bottles of wine. Lua Rossa is a California red that is blended annually with Jim Clendenen of Au Bon Climat winery in Santa Barbara. Lulu is not only the inspiration, but the designer of the label.Continue Reading