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07/11/2011
Petit Punch Vieux
Benjamin Jones of Clément rum distillery in Martinique shared his recipe for this cool, bracing cocktail, his country's national drink
Issue #140
07/11/2011
Zombie
Donn Beach set a limit of two per customer for this potent drink, made with three kinds of rum, citrus, and spice.
Issue #140
07/11/2011
Garlic Scape Pesto
Garlic's young shoots perfume this mild pesto, perfect for tossing with fresh egg pasta. If you can't find scapes, substitute green garlic or a combination of garlic and gives.
Issue #140
07/11/2011
Grüne Sosse (German-style Green Sauce)
Germany's famed herb sauce is tangy with buttermilk and enriched with sour cream that features herbs like sorrel and watercress; it's wonderful with boiled vegetables.
Issue #140
07/11/2011
Eureka Punch
Martin Cate of Smuggler's Cove in San Francisco combines Chartreuse and ginger ale in this refreshing tropical drink.
Issue #140
07/11/2011
Flamingo
Meehan created this alternative to rum and Coke, utilizing lighter, brighter grapefruit soda, which lets the bold character of a pot-distilled English-style rum shine through.
Issue #140
07/11/2011
The Naked Ape
In this cocktail from Martin Cate of Smuggler's Cover in San Francisco, pot-still Jamaican rum, redolent of ripe banana, makes a natural combination with banana liqueur. Cinnamon syrup gives the drink a spicy depth.
Issue #140
01/31/2013
Banana Pudding
This classic pudding dessert is a perfect finish to any barbecue meal.
Issue #139
07/26/2012
Smoked Prime Rib With Peach-Chipotle Sauce
Elizabeth Karmel, executive chef and partner of Hill Country Barbecue Market in New York City, gave us this recipe for succulent, smoked prime rib.
Issue #139
05/31/2012
St. Louis Country-Style Ribs
Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven.
Issue #139
07/08/2011
Barbacoa (Chile-Rubbed Smoked Lamb)
Lamb shoulder is the ideal cut for this Pueblan-style barbecue. We love this version, which is adapted from Steven Raichlen's The Barbecue Bible (Workman, 1998), and is served with a refreshing tomatillo salsa.
Issue #139
06/23/2011
Kansas City-Style Spareribs with Barbecue Sauce
At Smokestack in Kansas City, spare-ribs, a particularly flavorful cut, are served with a sweet and spicy sauce.
Issue #139
06/17/2011
Cheesy Corn Casserole
This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City.
Issue #139
06/15/2011
Bacon-Wrapped Smoked Trout With Tarragon
This trout dish turns smoky and succulent in a stove-top smoker.
Issue #139
06/14/2011
Strawberry Pie
In this pie, orange zest nicely offsets the sweetness of the strawberries.
Issue #139
06/13/2011
Watermelon Rind Pickles
Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats.
Issue #139
06/10/2011
Fresh Peas With Lettuce and Green Garlic
This side dish from Andrea Reusing's Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of summer: emerald green vegetables cooked together briefly, until their flavors just meld.
Issue #139
06/08/2011
Dr Pepper Barbecue Sauce
Sodas like the Dr. Pepper in this recipe from chef Elizabeth Karmel, often sweeten barbecue sauces across the country.
Issue #139
06/06/2011
Barbecue Spaghetti
This Memphis-style side dish is a perfect way of utilizing leftover pulled pork.
Issue #139
06/03/2011
Peanut Butter Pie
Peanut butter and confectioners' sugar form a crumbly base for this pudding pie.
Issue #139
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