I also love eating Crispy Skin Salmon and I believe you will love the recipe below: E ora si mangia, Vincenzo's Plate...Enjoy
Nearly half of American adults surveyed by the Hearth and Patio Barbecue Association (HPBA) plan to acquire a new grill or smoker in 2016. (That's all?) If you're one of them, read on: Starting with smokers, here's Part 1 of a multi-part series on how to make an informed -- not impulsive -- purchase that will give you years of great grilling and eating and great times.
'Tis the season for healthy grilling, y'all.
There are many ways you could categorize the world's dozens, perhaps hundreds, of different grills. You could group them by fuel, for example: charcoal grills, wood-burning grills, gas grills. You could organize them by region of origin -- the grills of South America, for example, or Southeast Asia. But the most useful way, from a griller's point of view, is by the configuration of the fire and where to place the food for cooking.
In my mind, a good breakfast is one of the surest ways to turn a wannabe camper into a true believer. Take my urban-loving sister, who definitely didn't inherit the camping gene I seem to have gotten in spades.
Salt. It may be the only food we eat that starts as a rock. Reason enough to check out this book and to try this recipe.