The combined techniques of dry-brining and spatchcocking (butterflying) makes for a quick-cooking turkey with moist tender flesh, crisp skin, and a good deal less than the usual anxiety.
Read Mored-i-y pizza oven
Adam Kuban of Serious Eats’ Slice Blog has a compelling series about people who have built their own pizza ovens. His interview with Mark Wilkie, who created this beauty is in the backyard of his Brooklyn rental, comes complete with photos and drawings of the process. Wilkie found lots of practical resources atĀ Forno Bravo, a…
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