The Secrets to True ‘Cue

No type of cooking inspires as much passion, competition, obsession, and plain old American hometown pride as barbecue. Chef Kurt Michael Friese, our Iowa aficionado, shares his secrets to true 'cue.

Barbecued Beef Brisket

Beef brisket is a tough cut that lends itself to slowly smoking on the barbecue. This beef brisket recipe is the ultimate slow food, but it's well worth the effort.

USDA Steering Organics to the Center of the Plate

In a radical departure from no-questions-asked support of giant agribusiness, USDA Deputy Secretary Kathleen Merrigan announces a direction that will steer organics to the center of the plate. Here's our say on the matter, by Kurt Michael Friese.

Slow Movement

The most profound benefit to joining Slow Food is becoming part of the growing movement that is actively leading the way in changing how America eats.

The Humble Root

Three often overlooked winter vegetables: turnips, parsnips and rutabagas. Despite the fact that in our modern day they play second fiddle to carrots, these three are wonderful, hearty winter fare, delicious in a mash with other root vegetables, in soups and stews, or roasted in the oven until crisp and savory.

Garlic Parsnip Fries

Parsnips have an earthy sweetness to them, making them an interesting alternative to same-old, same-old potato fries. These, with sliced garlic and Parmesan, are downright addictive.