A stout wooden skewer steadied the massive tower of a sandwich in front of me at Sugarfire Smokehouse in Dallas. The basic construction was familiar enough—two patties, lettuce, cheese, pickles, and ...

Add the olive oil, shallots and a pinch of salt to a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned. Add the mushrooms to the pan ...

This crisp viognier is a compelling match with a classic French salad and smoked salmon. Our Wine of the Week, Anaba, 2019 Landa Vineyard, Sonoma Valley Viognier ($36), is bright, refreshing, delicate ...

Smoke tomatoes over medium heat until they begin to blister. In medium sized sauce pot, sweat diced onion and garlic over medium heat until translucent. Add smoked tomatoes, white wine and sugar.

Vegan roasted vegetables combine tender potatoes, bell peppers, zucchini, and chickpeas baked to golden perfection. The ...

Instructions: Combine vegetables in a large bowl. Add olive oil and salt and pepper and mix. Add wood chips to the Cameron Stovetop Smoker. Place the vegetables on the rack, close the lid, and set the ...

American chefs are exploring the possibilities of plant-based salumi, and even home chefs can try their hand. By Steven Raichlen Watermelon ham. Radish prosciutto. Jerky sticks made from burdock root.

"Low and slow" is the mantra for many backyard cooks. If you've added a smoker to your outdoor cooking kit, Dan Dean and Denis Hernandez, chef-owners of Breslau's D&D Smoked Eats, have some tips that ...

From a scrumptious smoked ragu to a rich vegetable stock, chef Adriana Urbina is showing us how to transform the star ingredient — the mushroom. Today, we're going to be making a [? smoked ?] mushroom ...