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Smoked sea salt ranges from pale, like Maldon (in photo), to dark brown. Photo courtesy Realfoods.co.uk. What can you do if you have a gas grill, but crave the smoky flavor of meat grilled over wood chips? Michaele Musel, chef of Double R Ranch Co., producers of aged beef, suggests this option for those…
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Arugula is known as rocket in the U.K., roquette in France and rucola in Italy. Native to the Mediterranean, it has been cultivated for thousands of years. A peppery green that delights lovers of spicy food, in the U.S. arugula is usually relegated to perking up a green salad. You can substitute it for lettuce…
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Fried leeks are the elegant relative of fried onion rings. Chefs at fine restaurants use them to top steaks and fish for visually arresting height and palate-pleasing crunch. The deep fried leek strips are equally at home atop a burger or eggs: omelet, poached or scrambled. In the recipe in the photo, executive chef/owner Christopher…
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