Here’s a way to infuse the evocative spice and smoke flavors of true barbecue into a conventional fast-cooking burger. It uses a smoke-scented barbecue rub. Steven Raichlen calls it The Barbecue Burger; you might call it smoky nirvana.
Entreés
Steven Raichlen’s Righteous Ribs
Eating these ribs can be almost a religious experience, especially when coupled with Sweet-and-Smoky Barbecue Sauce.
Steven Raichlen’s Korean Pulled Pork
Gochujang and KB Sauce give this pork shoulder a slow burn and soulful umami flavors you don’t normally associate with Southern-style pulled pork. For the full flavor, start 48 hours before you plan to serve the pork. Serve with Kimchi. — Steven Raichlen ON-DEMAND: Listen to Faith and Steven talk about this recipe as well […]
Susie Middleton’s Avocado Toast with Baby Kale, Blue Cheese, Pecans, Quick-Pickled Radishes, and Honey
Think of this as the ULTIMATE avocado toast. With the salty blue cheese, creamy avocado, toasty pecans, and nutty baby kale, this is one satisfying supper.
Susie Middleton’s Baby Potato, Greens, Garlic, and Chickpea Hash
A simple, comforting supper with just a few ingredients, this dish was inspired by a freshly dug batch of Red Gold potatoes from the garden.
Susie Middleton’s Spring Farmers’ Market Stir-Fry of Baby Japanese Turnips, Radishes, and Soba
Japanese turnips are a revelation; crisp and almost sweet, these little spring beauties are nothing like fall globe turnips, and the greens are light and delicious. You can eat Japanese turnips raw or lightly steamed, but they also shine in a stir-fry like this one, paired up with their garden buddy, radishes.
