Summer squash sauce is what I make when tomato sauce feels wrong and a cream sauce feels too heavy. Four or five yellow squash get cooked down in butter and olive oil, then blended with fresh basil, garlic, lemon, and parmesan into something light enough for a hot night and rich enough to carry a plate of pasta on its own. There is no cream in it anywhere, and it still comes out creamy.
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- Written by: James Hills
Bear Mountain Hardwood Lump Charcoal is a 100% natural oak and mesquite lump that the company sent me to cook on, and it is the bag that turned my new kettle from a burger machine into something I take seriously. It runs $34.99 for the 16-pound bag. This is what it got right, and the one thing it costs you.
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- Written by: James Hills
There is more mythology around charcoal than almost anything else in grilling, and most of it lands on the bag of Kingsford that nearly every one of us started on. I have now run both classic briquettes and hardwood lump through my Weber kettle, and the honest answer is that neither one is better. They are different fuels that want different cooks, and knowing which is which changed how my food came out.
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- Written by: James Hills
Blue Run Spirits has released the first bottle in the Blue Run Blueprint Series, a 105 proof Kentucky Straight Bourbon Whiskey blended from two unique mashbills. It was blended by Shaylyn Gammon, Blue Run's Head of Whiskey and Innovation, carries an MSRP of $69.99, and has been available nationally at select fine spirits retailers since May 1.
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- Written by: James Hills
I'm passionate about exploring different cultures through food, and grilling recipes from around the world has become one of my favorite ways to travel without leaving home. As I shape seasoned ground beef around metal skewers, the combination of cardamom, Aleppo pepper, and fresh mint from my garden connects me to centuries of culinary tradition spanning from Morocco's Atlas Mountains to India's bustling spice markets.
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- Written by: James Hills
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