Minnesota Spoon: Smoked brisket recipe from Thomas Boemer of Revival and Corner Table

The brisket hit the smoker at 8am. The whiskey was open by 11am. An early start is important. It’s well established that good barbecue should begin around dawn. It needs the better part of a day to drip, blacken, and break down into tender perfection. That’s why Thomas Boemer, chef at Revival and Corner Table, […]

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Alex Roberts on the history and unexpected virtue of masa

By Alex Roberts, as told to John Garland What we do at Alma is try to honor tradition without saying we’re cooking something traditional. Brasa is the same way—I’m not saying I can make rice and pigeon peas like your Puerto Rican grandmother. But I try to learn from tradition what is the best practice. […]

Dessa Dishes with Chef Alex Roberts

Photos by Stacy Schwartz There are few professions in which a trim physique could be considered a liability. Alex Roberts is a clear-eyed, dark-haired chef who looks like a Crossfit devotee (which he is). During Obama’s first presidential run, Roberts’ soul food restaurant Brasa, was a regular destination for the campaign volunteers. Stately older black […]