Tailgating

Seoul Food: Pork Belly Breaks Out of the Bacon Mold

In 2004, the small food, wine, and travel publication I worked for devoted an issue to Korean-style barbecue. Little had been written about this...

Steven Raichlen’s Latest Can’t-Miss Release: Project Fire

Get ready for the most sizzling, flame-seared, smoke-scented Raichlen book yet: introducing Project Fire (Workman Publishing, 2018). Yes, the latest title in the best-selling...

For Easter and Passover: Our Secret for Premium Lamb

Speaking from the set of Project Fire, his latest TV show, Steven said, “That was the best lamb I’ve ever eaten.” No surprise there,...

For Easter and Passover: Our Secret for Premium Lamb

Speaking from the set of Project Fire, his latest TV show, Steven said, “That was the best lamb I’ve ever eaten.” No surprise there,...

A Toast to Grilling and St. Patrick

Perhaps you’re neither Irish nor Catholic. Maybe you hate Notre Dame football. There’s still no harm in celebrating on Saturday, March 17, the name...

More Popular Recipes from Barbecue University

One of our favorite tasks each spring is developing the menus for Barbecue University, the incredible hands-on program Steven founded over fifteen years ago...

“Steven Raichlen Grills Italy” To Debut This Month

Underscoring his reputation as an authority on the world’s grilling cultures, Steven was invited last year to host a new show on the Gambero...

BIRTHDAY CELEBRATIONS

I don't normally blog about one dessert, BUT I make cupcakes for my husband's company each month to celebrate that month's employee birthdays, and...

Escape Winter: Jamaican Jerk Pork

Already, this winter seems interminably long. Everyone I know is yearning for a respite from grey skies and single digit temperatures. But an escape...

SUPER BOWL FOOD 2018

SUPER BOWL 2018coed.comIt's the final game of the 2017-18 football season, and this is the one game that is ALL ABOUT THE FOOD!  We're...

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