Let’s all go for broke and throw away our paprika. After all, it’s probably so old that the only thing you taste is the color red. That’s a shame, given how incredibly good good paprika can be, especially if it’s pimenton. What’s the difference? Well, paprika typically comes from Hungary, California, South America, or Spain….
Morels. To find, cook and eat this morsel will change your life forever. Morel mushrooms are so delicious and prized that rumor has it some especially prolific spots have been handed down in wills. Hunting morels (it’s actually foraging, but these mushrooms can be so elusive that it’s regularly called hunting) can be intoxicating. Never mind the…
Some days it seems Chef Varin can’t quit smoking. It is a very hard habit to kick, especially when he is working on the josper or the hearth oven. “Being around live fire every day inspires us to think about how we can add wood flavor to what we cook constantly”. Chef Varin cures and smokes…
Playing with Fire and Knives Behind every great chef there’s fire and great steel. Professional kitchens brim with devices that wow—thermal immersion circulators and fancy looking siphons—but two at Heartwood Provisions rise above the rest: the humble knife and live-fire wood-burning oven. For Chef Varin Keokitvon both have become essential. “With so many gadgets…
Chef Varin will smoke just about anything—cola or caramel, fish, roe or fowl. In this installment of Smoke Signals he takes salmon to a whole new level when he goes for the eggs. Chef Varin: Fish roe is such a magical, unique food. With their tiny packages and their characteristic “pop!” these little eggs pack…
Each year after the ball drops in Time Square, fireworks finish bursting in the sky, and the dust settles, Americans begin avowing change. They resolve to lose weight, to learn something new, to save money, and live life to the fullest. To all of these we have a solution: Start smoking. We aren’t talking cigarettes…
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