Salt baking is an ancient technique that helps retain moisture and flavor. With the addition of wood smoke, this is chicken of the highest order. If you don’t eat it all immediately (most likely!), it stays moist in the refrigerator for a couple of days. This method works well with fish, too. Naturally the cooking time will be much shorter, based on the size and thickness of the fish. Ci... Read More
Last week my business travels took me to Boston. I was very fortunate to be on the receiving end of a private tour of the Harpoon Brewery. Harpoon is a working brewery that also has a large bar that you can visit and order up the breweries latest suds. To accompany your beer, they serve soft pretzels that are made to order. The pretzels have a wonderful fermented flavor, and... Read More
I love frittatas. They’re a lot like pizza, that other stalwart of the wood-fired oven: they’re quick, relatively easy, and the flavor combinations are practically endless. Frittatas work great as a simple weeknight meal, but they’re also a good party buffet food, since they’re often served at room temperature. This particular frittata turned out well, but feel free to use this recipe as a jumping-off point for any ingredient-mixing alchemy... Read More
