Welcome to your new favorite introduction piece on the oh-so delicious thing that we call barbecue! I’m going to walk you through some dos and don’ts when it comes to smoking those briskets, ribs and sausages that make the whole neighborhood jealous. We’re going to go over things like wood choice, what to look for when building or buying your own smoker, meat selection and prep, temperature control, and what not to overthink.
The addition of rice flour to the dredge in this recipe creates a nice crisp double dredged breading.
We have a wild rhubarb plant growing behind an old building at Zapata, so last week I harvested some of the rhubarb and made a simple compote that goes great on toast or mixed into some yogurt and granola.
This recipe makes one 8 inch galette or two 4 inch galettes.
This is the easiest and most versatile dough we work with at Zapata. We usually keep a batch of this […]
This onion tart is made up of two versatile parts, both of which can be adapted for many other uses.
This hummus recipe is slightly modified from the incredibly popular Zahav cookbook by Michael Solomnov.
Anyone familiar with cornbread seems to have a preferred version, usually derived from the region they’re from or the type they grew up eating. This version seems to be a fair compromise for everyone. You can taste the corn more than the flour, it has a very subtle sweetness, a slight tang, is moist in the center, and when made properly has an outer crust that is slightly caramelized and crisp.
This salsa can be made two ways. One version is chunkier and only uses six ingredients. The second version is smoother, spicier, uses sevenish ingredients, and takes a few more minutes
Our Zapata chef Chase Kelly bakes these cookies just before check-in and places them in guests’ rooms moments before their arrival so they’re greeted by the smell of freshly baked cookies.