Category Archives: Recipes (Savory)

Learn How to Make Franklin Barbecue’s Smoked Chicken

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A magnificent smoked chicken from the master of smoking.
A magnificent smoked chicken from the master of smoking.

I’ve yet to make the life-changing pilgrimage to Austin to endure the hours-long line for the much-lauded fare at Franklin Barbecue.

But at least now, I can say that I’ve made owner Aaron Franklin’s “Smoked Chicken” at home — and swooned over the results.

It’s actually an easy recipe that results in some of the juiciest chicken around, kissed by smoke and infused subtly with tangy, sweet, peppery, and piquant notes. In short, it’s outstanding.

It’s from his book, “Franklin Smoke” (Ten Speed Press, 2023), of which I received a review copy.

A James Beard Foundation “Best Chef” Award winner who has garnered every major barbecue honor around, Franklin wrote the book with New York-based James Beard Award-winning writer Jordan MacKay.

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Soda-Pop Pickled Cucumbers

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Yup, a splash of soda pop adds a fun sweetness to these pickled cucumbers.
Yup, a splash of soda pop adds a fun sweetness to these pickled cucumbers.

These crunchy pickled cucumbers have the usual suspects of ingredients — vinegar, salt, and sugar — but also something rather unusual.

7Up. Or Sprite for those who prefer the competing lemon-lime soda.

Yup, how crazy is that?

I have to say that surprising ingredient was what drew me to this particular recipe, “Sweet-and-Sour 7Up Pickled Cucumbers,” in the new cookbook, “Koreaworld: A Cookbook” (Clarkson Potter), of which I received a review copy.

It was written by Deuki Hong, the chef-owner of the Sunday Family Hospitality Group in San Francisco; and Matt Rodbard, the founding editor of the online magazine, Taste.

Korean cuisine is having a major moment right now. Hong and Rodbard attribute that in great part early on to Chef Roy Choi’s Kogi trucks in Los Angeles that drew crowds for its Korean-Mexican mashup tacos and to Chef David Chang, whose Momofuku in New York introduced a wide audience to the Korean feast known as bo ssam.

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Rice Goes Fancy

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Rice gets dressed up with fresh shiso and sesame-inflected gomasio.
Rice gets dressed up with fresh shiso and sesame-inflected gomasio.

Rice is like that little white (er, black) dress. Simple and basic. Yet add a few thoughtful flourishes and it commands a lingering attention.

That’s what “Dressed Rice with Shiso and Summer Gomasio” embodies.

Think of it almost as an open-face, deconstructed onigiri featuring Japanese pickled plums. Only even prettier.

The recipe is from “Bright Cooking” (Chronicle Books), of which I received a review copy.

The cookbook was written by Camille Becerra, who has been the executive chef of five restaurants in New York, including As You Are in the Ace Hotel Brooklyn.

It’s a collection of more than 140 fresh tasting, vegetable-forward recipes. Learn how to make her fundamentals to enjoy on their own or in her suggested recipes.

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The Curated Board, Part II: A Cobb Salad For Sharing

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"A Cobb Salad for Sharing'' with "Smoky Blue Cheese Dressing,'' and homemade "Herbes de Provence Grissini'' make for an impressive spread.
“A Cobb Salad for Sharing” with “Smoky Blue Cheese Dressing,” and homemade “Herbes de Provence Grissini” make for an impressive spread.

Along the lines of Elaine in that classic “Seinfeld” episode, “The Big Salad,” a friend once queried a restaurant server with the immortal words: “Are your salads of size?”

Yes, it was a male friend. And nope, he’s never lived it down.

Now, if he ever set eyes on “A Cobb Salad For Sharing,” he’d never have to wonder about that.

That’s because this Cobb salad generously fills an entire sheet pan, making it large enough to easily serve four. With its components arranged just so, it makes for an enticing presentation that draws your eye as well as your appetite.

The recipe is from “The Curated Board” (Abrams), of which I received a review copy.

If you’ve found yourself mesmerized by all those beautifully arrayed platters and boards of food that are popping up all over social media these days, this book will show you how to make your own.

It was written by Bebe Black Carminito, a San Francisco food stylist, recipe developer, and professional makeup artist whose Instagram handle is @champagneandcookies.

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The Curated Board, Part I: Herbes de Provence Grissini

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Try your hand at making your own delicious breadsticks.
Try your hand at making your own delicious breadsticks.

Am I the only one who as a kid turned breadsticks into chopsticks?

I bet not.

These days, though, I prefer just happily crunching down on them — wrapped in prosciutto, dunked into a creamy dip or just on their own.

If you’ve never tried making your own, you ought to give “Herbes de Provence Grissini” a whirl.

It’s a simple recipe that provides the pleasure of hand-rolling skinny logs of dough with your hands just like you did as a tot with Play-Doh.

The recipe is from “The Curated Board” (Abrams), of which I received a review copy. It’s by Bebe Black Carminito, a San Francisco food stylist, recipe developer, and professional makeup artist whose Instagram handle is the delightful @champagneandcookies.

Board food is having a big moment, thanks in part to how beautifully they photograph for Instagram likes.

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