I’ve done enough grilling in my life to know how quickly the flames can get out of hand. Flare-ups, excessive smoke and uncontrolled heat are not desirable — and a clear sign that your fire is getting away from you.
How Alpine Cooking Traditions Translate Naturally Into the Michigan kitchen of Alpino
Whenever I secure a reservation at The Rind in Berkley, I make sure to build in enough time to shop at Mongers’ Provisions first. Mongers’ is the specialty food store that inspired the restaurant, and once around is never enough to take it all in.
On a recent visit to the upscale modern Mexican restaurant in Detroit, I tasted and tasted, trying to determine which chilis created the subtle heat and smokiness? Where was the nuttiness coming from? A nut, seed or both? What makes it so textural and velvety that I want to pour it over everything from eggs to meat?
For as long as he can remember, Jonathan Peregrino wanted to do something culinary, but he wasn’t always sure what.
Would the epicure on your holiday list adore exploring a new place through food and wine or meeting with chefs, farmers, and artisans to taste local specialties?
When Kate Williams opened the Irish-influenced Lady of the House in 2017, it didn’t take long for her and the Corktown restaurant to garner accolades and national attention.
