Whenever I get together with my friend Lisa, we spend much of our time hanging out in the kitchen, cooking, eating and laughing.

Lisa is an adventurous eater and enthusiastic cook.  She’s the one who introduced me to Ethiopian food and soft shell crabs.  We’ve shared summer pudding in East Berlin, lobster straight out of the steamer at a beach house in Delaware, and southwest paella cooked over a backpacking stove in Yosemite.

Ours is a bi-coastal friendship and we don’t see each other as much now that we no longer work in journalism.  But when I flew back to Maryland to visit her last month, we picked up right where we left off, drinking tea in the remodeled kitchen of her Victorian house and planning our meals for the week.

This pork roast came from a dinner party we threw for a few of Lisa’s close friends.  (more…)

Real barbecue is the antithesis of grilling.  There’s nothing quick and easy about it.  To properly cook a pork shoulder over smoldering coals for hours until its tender, moist and humming with smoky flavor takes patience and attention to detail.

So it’s no wonder we only pull out the smoker now and then.  Every time, we bite into pulled pork straight out of the smoker, though, we regret that we don’t do it more often.

It’s hard to beat the taste of well-marbled pork cooked until the outer layer becomes deep brown and crusty.  Pile it on a bun with tangy, crunchy cole slaw and life doesn’t get much better.

This is a can’t-miss dish for a party.  And just the thing for the waning days of the summer vacation season. (more…)

As much as I’d love to, I’ve never been to New Orleans for Mardi Gras.  The memory of  the great food I ate on my one trip to the Big Easy still lingers, though.

About this time of year, I always start thinking about celebrating Mardi Gras at home with some of those unforgettable flavors. There’s no way I can hope to recreate the fabulous Gulf Coast seafood where I live, of course.  But it’s not that difficult to approximate  the savory satisfaction of the muffuletta sandwiches made legendary by Central Grocery in the French quarter near the turn of the last century. (more…)

Of course you can grill hot dogs and hamburgers at the Fourth of July barbecue. That’s what most people will expect.

There’s a whole world of great grilling traditions to explore, though, if you’d like to try something new.  One of the best is Korean-style barbecue with its sweet and spicy rendition of beef short ribs known as kalbi.

These are the same tasty, tender ribs you may have cooked over a tabletop grill in a Korean restaurant.   They’re almost as easy to make at home and they’re guaranteed to wake up the palates of guests expecting the old standards at the annual Independence Day festivities.  We’re such a diverse nation, who’s to say what’s American food now? (more…)

It’s not a celebration in Mexico without pozole. The spicy, porky soup, laden with tender hominy corn and a fiery chile paste, is perfect for a crowd and just the ticket for a Cinco de Mayo party.

The trouble is it’s hard to find a really good recipe that you can make with readily available ingredients. I mean, who can find pork trotters without an exhaustive search?  Even the Mexican markets in my town don’t carry them.

Then there are the secrets that you’re not likely to know unless you grew up in the culture, cooking at your mother’s elbow. I struggled with the dried corn for which the dish is named through a couple of batches of soup before I understood that even the bags of corn in the Mexican market had to be boiled with slaked lime before washing and cooking.  The pozole tasted good but it was so rubbery and tough it was almost inedible. Cans of white hominy — many cooks’ standby — just didn’t appeal.

Luckily, I found the already treated — nixtamalized — corn at Steve Sando’s great online store, Rancho Gordo. Sando uses small Southwestern corn kernels for his posole (it can be spelled with and “s” or a “z”).  The treated kernels cook up tender and fluffy,  providing the perfect canvas for rich pork, lively chiles and the panoply of toppings that give pozole it’s festive character. (more…)