CHOW.com's Blake Smith shows how the simple technique of cutting a spiral pattern into your hot dog before grilling it will not only improve the wiener-eating experience, but will also transform the dog into a conversation starter.
Jason Fox, executive chef of San Francisco's Commonwealth, grills meat on cedar paper—it gives the food a smoky, wood-grilled flavor. He recommends getting cedar paper online or at your local Asian grocery.
Chef Michael Schwartz builds the delicious Harvey Cedars Fish Stew while poolside with Billy at the Raleigh Hotel in South Beach. This amazing seafood dish was inspired by Michael’s summers in Long Beach, New Jersey, and holds a coveted spot on the Restaurant Michael Schwartz menu.
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.