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Recipe“Ham” Burger with Onions and Gruyère
Chris Cosentino, chef-owner of San Francisco's Cockscomb, has come up with an ingenious idea: a real ham burger. Brining the pork for up to two days makes this burger spectacular;…
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RecipeHomemade Pastrami
在何鸿燊熏牛肉me takes time—a little over a week, in fact—but very little effort. The long brine and slow smoking infuse the beef with flavor and keep it tender.…
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RecipeBeer-Brined Pork Chops with Wild Mushroom Stuffing
Stuffed, seared, and baked, these chops are infused with the flavors of the filling while the juices from the chops seep into the stuffing to make a heavenly marriage of…
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RecipeBrined & Grilled Chicken
I like to cut up my own chicken, but if you buy preportioned chicken, cut the breasts in half to make manageable pieces. I like to brine the chicken pieces…
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RecipeBrown Sugar & Molasses Brine
This brine helps keep Grilled Pork Rib Chops, Grilled Pork Blade Chops, or Grilled Thin Pork Chops juicy and adds a subtle flavor.
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RecipeCorned Beef
For a classic St. Patrick's Day dinner, serve the corned beef with mashed potatoes and buttered cabbage. The thickness of your cut of beef will determine how long it needs…
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RecipeSweet-and-Sour Pickled Peppers
For me, the aroma of roasted peppers is the aroma of Italy. Walk down any side street in midafternoon, especially in summer, and you will surely come across that sweet…
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RecipeSweet, Sour, and Spicy Pickled Melon
You’ll be pleasantly surprised the first time you take a bite of these lightly pickled melon balls. They’re hot, sweet, and tangy but also bursting with the fresh flavor of…
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RecipeSweet-and-Sour Pickled Carrots and Fennel
In this somewhat unusual combination, crunchy carrots take on the lovely flavor of fennel. Use a mix of colored carrots—gold, orange, and red—if you can find them. The darker ones…
