Herb Basting Brush

June 11, 2012

Ingredients

Rather than using an ordinary basting brush, I prefer to make my own by securing a bunch of herb sprigs (rosemary, sage or thyme, or a combination, or other herbs, depending on what you are cooking) to a dowel, the handle of a wooden spoon, or a long-handled carving fork. The herb brush flavors the baste, releases oils into the crust as it builds, and eventually becomes a garnish for the Board Dressing.

Excerpted from Charred & Scruffed: Bold new techniques for explosive flavor on and off the grill by Adam Perry Lang with Peter Kaminsky. Copyright © 2012 by Adam Perry Lang; photographs copyright © 2012 by Simon Wheeler. Published by Artisan.

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

This pasta starring summer corn achieves its savory, creamy sauce thanks to one special ingredient: buttermilk powder.

This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.

This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.