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Editor’s Letter

Could grilling be the answer to everything? After putting together this issue, I’m convinced that if it can’t solve every problem, it sure can come close. Why do I say this? In Detroit, a city devastated by urban blight, a terrific little barbecue joint called Slows is using the power of great burgers, chicken and ribs to revitalize its Corktown neighborhood. In “Soul Food for a Hungry City,” we catch up with the visionary behind Slows, meet the urban pioneers joining him in his mission and share their best recipes.

Grilling also solves the entertaining dilemma we all face: How can you cook a meal and hang out with guests when they arrive? Our story “Make-Ahead Grilling” saves the day, with recipes like Provençal leg of lamb from F&W’s Grace Parisi.

If you don’t want to do any grilling at all, the new online company Kitchit has a solution: Hire a chef to do it for you. That’s how chef Jeff Banker of San Francisco’s Baker & Banker found himself preparing a fabulous outdoor feast for our story “The Chef Who Came to Grill Dinner.” The guests at the Kitchit party loved his cedar-planked salmon with lemon and dill and his grilled broccoli with smoky lime butter and queso fresco.

Maybe grilling could even be one way to help achieve world peace. Inspired by the Olympics, we brought together chefs representing five different countries for our story “Global Grilling Games.” We’d love you to judge this competition: Make the recipes and tell us your favorites on Twitter @fandw or Facebook at facebook.com.

Where I’m Coming From: My Latest Pizza Forays

North End Grill: New York City
North End Grill
Photo courtesy of North End Grill.

North End Grill: New York City

Chef Floyd Cardoz’s grilled clam pizza is a magnificent, thin-crust pie that is both opulent and restrained. 104 North End Ave.; northendgrillnyc.com; 646-747-1600.

Don Antonio by Starita: New York City

The F&W staff’s favorite new pizza place near our office makes a deep-fried pie with greens and fresh ricotta. 309 W. 50th St.; donantoniopizza.com; 646-719-1043.

Harry’s Pizzeria: Miami

The perfectly gooey trugole cheese is killer in the braised fennel pizza at chef Michael Schwartz’s new place. 3918 N. Miami Ave.; harryspizzeria.com; 786-275-4963.

Contact Me

Twitter: Follow me @fwscout

Facebook: Become a fan at facebook.com/foodandwine


Published June 2012
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