Good Food
Whole hog barbecue, grilling, summer vegetables
“When a people who have fundamentally defined American barbecue for 300 years in the roughest, darkest hours of America have been overlooked, it’s a tragedy,” says Dr. Howard Conyers. Dr.
By Evan Kleiman • • 56m Listen“When a people who have fundamentally defined American barbecue for 300 years in the roughest, darkest hours of America have been overlooked, it’s a tragedy,” says Dr. Howard Conyers. Dr. Conyers is a rocket scientist at NASA, as well as a pitmaster. Good Food explores the men and women who have devoted their lives to slow and low cooking, and preparing meals over the embers, from Carolina barbecue to inspiration from the grills of Bombay and Southeast Asia. Plus, summer vegetables from the farmer’s market are ready for the flames.
In this episode
5 storiesMastering barbecue with a doctorate in mechanical engineering
When Dr. Howard Conyers isn’t designing rocket engines for NASA, he is building barbecue pits. Shadowing his father since he was 3 years old, Dr.
Read the story16 minIrani cafes: Shared spaces to break down barriers
Shamil Thakrar is one of three owners of London’s beloved Indian restaurants, Dishoom , which pay homage to the Irani cafes of Bombay. By the 1960s, there were more than 400 Irani cafes, which have all but disappeared from the city.
Read the story8 minGrilling marinades from London’s beloved Indian restaurant
“Dishoom” is a Bollywood term — when the hero lands a punch on the villain’s face. It’s the equivalent of “Pow!”
Read the story12 minSoutheast Asian home cooking: Skewering with herbs on the grill
Grilling is part of Southeast Asian home cooking repertoire, according to cookbook author Leela Punyaratabandhu.
Read the story11 minZucchini, Zephyr, Ronde de Nice: It’s time for summer squash
Market correspondent Gillian Ferguson meets up with Charcoal Venice partner and Chef de Cuisine Joseph Johnson, who is featuring summer squash on the menu.
Read the story9 min
