Recipes
Charred Cabbage with Scallion-Ginger Oil & Hone...
Blanched, dried, then charred hard over coals until the edges go sweet and smoky. Cool honey yogurt underneath, a spoonful of sizzling scallion-ginger oil on top.
Charred Cabbage with Scallion-Ginger Oil & Hone...
Blanched, dried, then charred hard over coals until the edges go sweet and smoky. Cool honey yogurt underneath, a spoonful of sizzling scallion-ginger oil on top.
Charred Kale Salad with Seasonal Fruit
Kale takes to charcoal better than almost any green. A minute over a hot fire crisps the edges, and a warm toss in lemon-honey vinaigrette softens the rest.
Charred Kale Salad with Seasonal Fruit
Kale takes to charcoal better than almost any green. A minute over a hot fire crisps the edges, and a warm toss in lemon-honey vinaigrette softens the rest.
Miso-Maple Butter Grilled Salmon Heads
The cheeks and collar are the best meat on a salmon, and almost nobody buys them. Split the head, sear it hard over charcoal, then glaze with miso, maple, and...
Miso-Maple Butter Grilled Salmon Heads
The cheeks and collar are the best meat on a salmon, and almost nobody buys them. Split the head, sear it hard over charcoal, then glaze with miso, maple, and...
Charred Curry Gizzard Skewers
Gizzards get a bad rap — parboiled tender, soaked in Madras curry and condensed milk, then charred fast over coals, they turn smoky, savory and just sweet enough. A skewer...
Charred Curry Gizzard Skewers
Gizzards get a bad rap — parboiled tender, soaked in Madras curry and condensed milk, then charred fast over coals, they turn smoky, savory and just sweet enough. A skewer...
Char-Grilled Chao Ribs
Red fermented bean curd turns pork ribs deep, savory, and faintly funky — then a honey-lime glaze lacquers them over live coals. A two-zone cook worth the overnight marinade.
Char-Grilled Chao Ribs
Red fermented bean curd turns pork ribs deep, savory, and faintly funky — then a honey-lime glaze lacquers them over live coals. A two-zone cook worth the overnight marinade.
Bò Tái Chanh Nướng — Grilled Vietnamese Beef Ca...
Flank steak flash-seared over charcoal, sliced paper-thin, dressed with grilled-lime nuoc cham. Vietnamese carpaccio, cooked twice: once by fire, once by acid.
Bò Tái Chanh Nướng — Grilled Vietnamese Beef Ca...
Flank steak flash-seared over charcoal, sliced paper-thin, dressed with grilled-lime nuoc cham. Vietnamese carpaccio, cooked twice: once by fire, once by acid.