Recipes

The Big Green Egg is an iconic Kamado-style ceramic smoker that symbolizes culinary mastery, revolutionizing grilling, smoking, and baking. From succulent barbecued meats, including beef to bacon, to perfectly charred vegetables, from delectable seafood delights to mouthwatering desserts, let’s unlock the secrets to becoming a Big Green Egg Barbecue Guru with 25 of the best big green egg recipes. 1.   Grilled Asparagus Grilled asparagus is a vibrant springtime delicacy and making it in a big green egg makes it a healthy, standalone vegetable delight. Peeled and trimmed asparagus spears are tenderly grilled, imparting a subtle smokiness with hints of sweet...

A dry brine gives you firmer, juicier fish fillets with kettle-chip-crisp skin.

*Above, wearing my beloved Mille dress and Gucci sandals. This week, we strummed the first strains of summer. Mr. Magpie’s strawberries are ripening by the fistful, and we are spending a lot of time sitting outside. Even two years into living in Bethesda, the backyard suburban experience remains a marvel. I hope to never lose my wonderment over the magic of owning a little piece of land in which my children can run barefoot, and my husband can cultivate his garden, and I can reset when I need to find a center. One morning this week, I sat on the...

This article is part of a product-testing series called Food52 Approved, a column where we thoroughly try, test, and review the kitchen and home products you've always wondered about. Food52 earns an affiliate commission on qualifying purchases of the products we link to. Chefs and diehard home cooks love to love fish spatulas. (Don't believe us? Behold exhibit A, B, C, D, and E.) They talk about how nimbly they move in a pan, how strong they are for their very light weight, and that they can be used not just for their namesake fish but anything you’d want to...

Mackerel three ways: grilled with a miso glaze, creamed with pickles on the side, and with spicy mussels and carrotsMackerel is one of my all-time favourite fish: when cooked, its meaty texture and glass-like, crisp skin makes for sublime eating, plus it works so well with big, bold flavours; it’s also cheap and one of the most nutritious of all fish, being rich in vitamins, minerals and omega-3 fatty acids. As with all seafood, and especially in light of the recent MCS announcement that the north-east Atlantic mackerel fishery is no longer environmentally viable, always make sure yours comes from...