Praise the Lard by Mike Mills and Amy Mills is a barbecue bible that will draw praise from all home grillers and smokers, from newbies to pit bosses. Flip through and figure out what you’re going to grill this weekend.
Featured Cookbook
Robyn Stone’s Add a Pinch is Southern Fresh
Robyn Stone invented a cuisine type. I’m calling it Southern Fresh. And it’s real-deal.
What Was it Like to Have Dinner with Baseball Legend Joe DiMaggio?
Baseball legend Joe DiMaggio was a man who valued sitting down with family and friends for a good meal. Doctor and author Rock Positano had a seat at the table—and the good sense to take notes.
Steven Raichlen Layers On the Flavor
Steven Raichlen’s latest grilling cookbook teaches you how to layer on the flavor with barbecue sauces, rubs, marinades, bastes, butters and glazes. Let the grilling season begin!
Simple Green Suppers is Simply Satisfying
In her new book (her fourth, now) Simple Green Suppers, Susie Middleton shares the strategies she’s developed for turning vegetables into suppers that satisfy. How does she do it? It’s simple: Veggies + 1.
Charlie Nardozzi’s Foodscaping
We know you love food, especially local food. You can not get more local than your own yard. Foodscaping walks you through the process of how to grow all your favorite vegetables, berries, and yes, fruit trees too, right alongside non-edibles in a way that benefits both.
