Chefs such as Zakary Pelaccio of Fatty ’Cue in New York, Tim Bryes of Smoke in Dallas and Tim Love of Woodshed Smokehouse are putting a new, more elegant face on traditionally smoked meats.
Fatty ’Cue, which has locations in New York City’s Brooklyn and West Village, pictured, is a trailblazer in the new hybrid cuisine that pairs slow-smoked meat — the foundation of barbecue — with unlikely flavors.
Manzarek co-founded the Doors after meeting then-poet Jim Morrison in California. The band went on to become one of the most successful rock-and-roll...
For centuries, merchants have traveled to Ethiopia’s Danakil Depression with caravans of camels to collect salt from the surface of the vast desert basin. The mineral is extracted...
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