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The Salty Issue
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Chefs to Watch 2024
The Experience Issue
The Longevity Issue
What You Need to Know About Wood Before Lighting the Grill
Pagan Idol's Daniel Parks Achieves the Perfect Tiki Flame
Decca's Annie Pettry Explains How to Perfectly Pair Wood with Food
Arson Brings Fire Front and Center with the Flaming Whole Dorado
Read Up on Live Fire Cooking in These Books
Smoke is the Perfect Accent to Seafood
Christopher Kostow Embraces Hearth Cooking at The Charter Oak
What's Your Oven's Name?
Recipes from this issue
See all the recipes from the current issue
Asado Misto
Spit-Roasted Duck with Okra, Sweet Corn, Pinkeye Peas, and Charred Tomato Vinaigrette
Sour Soup
Kelly Tamm Balances Precision with Live Fire at Leña Brava
Subtle Flames Enhance Desserts
John Manion Lights Up Chicago with South American Fires
Firing Up Coffee Beans Highlights Their Unique Characteristics
Trifecta Tavern's Bar Embraces the Hearth
Bartenders Harness Flames to Add Complexity to Their Cocktails
Hardy Cabbage is an Ideal Ingredient for Live-Fire Cooking
Coal and Ash Give Chefs New Ingredients to Work With
Chefs Tell Us About the Grates, Smokers and Tools that Help Fuel the Fire
Chefs Bring Argentine Fires to American Kitchens
Turn Kitchen Waste into Artisan Charcoal
Live Fire is the Only Cooking Option in These Rustic Kitchens
Live Fire Returns Baking to its Primal Roots
Decca's Annie Pettry Shares Her Lifetime Love of Fire
More headlines from this issue
John Manion Explains the Appeal of Live Fire Cooking
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