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Nach Waxmanโ€™s Beef Brisket

Over the holidays, we were in the U.S. to spend time with my family (and โ€“ gulp โ€“ to see my editorโ€ฆ), and I made brisket for Romain. He doesnโ€™t like bล“uf bourguignon, because it he says itโ€™s alwaysย โ€œdry,โ€ so decided for a treat, Iโ€™dย make brisket, a beef dish thatย is anything but. Because Iโ€™m such a champ, I actually made it a few different times,โ€ฆ

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John Brown Smokehouse

I remember being dรฉรงu (disappointed) a few years back when I signed up to go to a barbecue dinner in Paris and I was super-excited to attend. But instead of being served platters of long-cooked meat, I found myself being handed aย plate of a piece of beef cooked on aย regular grill: Iโ€™d forgotten that the word โ€œbarbecueโ€ in Europe usually means โ€œgrilled.โ€ (Shhhh. Donโ€™t tellโ€ฆ

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Homemade Corned Beef

My desert island food is corned beef. Hot, piled up on a sandwich, between two pieces of rye bread withย spicy brown mustard smeared liberally inside, corned beef is the one food that I could find myself being happily enjoying if trapped on a desert island. (With unlimitedย ice-cold pitchers of tropical cocktails, of course.) I also want cole slaw and half-sour pickles, too. Although if truthโ€ฆ

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Lockhart Smokehouse BBQ

It takes me a few days to readjust to life when I come back to the U.S.A. On our last trip, as we stepped off the plane at Dulles, we were confronted with a huge picture of a giant overstuffed sandwich plastered on the wall of a restaurant, which was aptly named, Potbelly. Like the clever titling of The Pretty Kitty salon that I passedโ€ฆ

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Smittyโ€™s Market Barbecue

Someone had asked me how to get a lot of comments on a blog last week. So I answered that it was pretty simple: โ€œPut up a recipe with corn syrup in it.โ€ Since Iโ€™m in Texas, however, thereโ€™s another way to rile up the masses and that is to write up a barbecue joint. Honestly, there is nothing that divides Texans or Kansas City-folkโ€ฆ

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Hill Country Barbecue

I woke up this morning, and could not even make it through to the second half of my flagel. My stomach was stuffed from yesterday, which began at Baked in Brooklyn, then extended through to a burger and fries at Shake Shack, across the border to Connecticut for steamed lobster, then back into New York City with a quick detour through the Apple store, thenโ€ฆ

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