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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July Restaurant Weeks: Summer Dining for Less

dineLA 2015 AOC dish blog copyAs we welcome the start of summer, we’re pleased to share the steals on meals you can take advantage of in cities across North America. Find out where July restaurant weeks are happening near you!

* Toronto Summerlicious has what you crave with $18, $23 + $28 lunches and $25, $35 + $45 dinners, July 3-26. Book a table.

Mpls St. Paul Magazine Restaurant Week invites you to make the most of Twin Cities dining with $10-$20 lunches and $15-$30 dinners, July 12-17. Book a table.

* Providence Restaurant Weeks serves up perfection in the way of $14.95 lunches and $29.95 or $34.95 dinners, July 12-25. Book a table.

* Chicago French Restaurant Week is your opportunity to eat, drink, and be French with magnifique meals priced at $17.89, $35.78, and/or $178.90, July 13-19. Réserver une table.

* NYC French Restaurant Week asks you to say oui to dining deals during Bastille Week with revolutionary prices of $17.89, $35.78, and/or $178.90, July 13-19.  Réserver une table.

* Clayton Restaurant Week in Missouri has three-course gourmet dinners for just $25, July 13-19. Book a table.

* dineLA has deals that will leave you starstruck with $15, $20 + $25 lunches and $30, $40 + $50 dinners at more than 250 restaurants, including AOC (which will be offering its torchio pasta with baby broccoli, roasted tomato, chili + breadcrumbs, pictured), July 13-26. Book a table.Continue Reading

Nine Showstopping Popcorn Dishes to Celebrate Blockbuster Season

Independence Day is almost here, and ahead of this epic movie-going weekend, we’re wondering which will be the big winner at the box office on July 4th (not to mention the summer). Jurassic World might claw its way to the top of the heap. Maybe Minions will take over the world. Or perhaps Terminator: Genisys will be the supersized success of the season. When the movie studios start binging on blockbusters, we get hungry for popcorn – and not just at the theater. Lucky for us, sweet and savory preparations featuring the puffy kernels have been popping up all over the country. In honor of the instances in which this concession-stand classic steals the show, we present nine show-stopping popcorn dishes to celebrate blockbuster season.

Almanac, New York, New York
Remember those nut-crusted cheese balls your grandmother always made at the holidays? Chef Galen Zamarra created an upscale riff: caramel popcorn-crusted goat cheese. The globe of goodness arrives with semolina crisps and golden raisin-fennel compote.

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Americano Restaurant & Bar, San Francisco, California
There’s an old saying that bacon makes everything better. That certainly holds true with executive chef Josua Perez’s ballpark-inspired bacon-pecan caramel popcorn. The sweet, salty, briny, and buttery snack mix is a certifiable home run.

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The Back Room at One57, New York, New York
There are éclairs and then there is pastry chef Scott Cio’s Cracker Jack éclair. The tubular treat is topped off with slightly salted caramel popcorn. Dig in and don’t worry; there’s not a prize hiding inside.

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Barton G. The Restaurant, Los Angeles, California
You’ll feel like you’re making a trip to the concession stand when you order this fun-loving appetizer. A mix of fried shrimp and Old Bay-spiced popcorn arrive in a chipper red and white retro popcorn maker. The jumble of crispity, crunchity bites is accompanied with Sriracha aioli and sweet chili sesame sauce.

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