In Hottest Africa: Part 1, North and West
by Dave DeWitt Recipes: Harissa Sauce; Nigerian Coconut Curry Soup; Tajine of Chicken with Lemons and Olives; Pepper-Peanut Kabobs The cooking of the African continent reflects the influences of its explorers, its conquerors, and its traders. Such is the history of chiles in Africa, which were unknown before 1500 but conquered a continent in less than half a century. The …
Rubs, Marinades, and Sauces
Barbecuing and Grilling with Flair by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus Recipe Index: Texas-Style Beef Brisket Grilled Artichokes with Chile Dipping Sauce Fourth of July Barbecue Baked Beans Spit Roasted Chicken with Spicy Wild Rice Stuffing Blackened Red Snapper Barbecue cooks have individual preferences about the proper meats and sauces to use, which differ from region to region. …
Does Sauce Make It Barbecue?
Some barbecue purists argue true barbecue doesn’t need sauce because the smoked meat and the herb and spice rub that is added before cooking provide more than enough flavor. Others say it is the sauce that makes barbecue great. One thing is for sure: There are as many barbecue sauces as there are backyard grill masters and each cook …
Hot Times in Holland
Story and Photos by Patrick Holian Recipes: Joop’s Special Sambal Harissa Soup Octopus in Spicy Soy Dressing Cinnamon Chicken Vera Cruz Marinated Texel Lamb Potatoes are to Holland as corn is to the American Heartland. Since the times of Columbus, the Dutch have used this New World food (originally from Peru) to its fullest. This resilient tuber thrives in …