Restauranteur Rob Connoley on Foraging and the Cooking Hack Everyone in the Ozarks Knows

Restauranteur Rob Connoley on Foraging and the Cooking Hack Everyone in the Ozarks Knows

Rob Connoley runs Bulrush, a St. Louis restaurant inspired by the culinary traditions of the Ozarks. Off the clock, he’s at his family cabin foraging around for black walnuts and wild berries—and scarfing down smashburgers.

Here’s a look at some of Connoley’s favorite foods, drinks, and tools for when he’s off the clock. — as told to Adam Erace

Nocino Danilo Agutoli

Go-To Drink

Nocino

I could survive in the woods year-round. I forage for mushrooms, acorns, berries. Every June, I gather black walnuts to make nocino, a walnut liqueur from Italy that’s fantastic with nuts and cheese and as an after-dinner sipper. It was one of the first projects that I taught myself. I like the magic of a clear liquor turning black before your eyes, and transforming from jet fuel to an aromatic, sweet drink.

Sorghum
Sorghum Danilo Agutoli
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How to Cook the Perfect Steak, According to a Pro Chef

How to Cook the Perfect Steak, According to a Pro Chef

Cooking up the perfect steak or burger on the grill is an iconic summer pastime, but it’s not always easy to get it just right. That’s why we brought in expert chef Michael Lomonaco of Hudson Yards Grill and former Food Network host to find out some tips you can use to impress everyone at your next summer gathering.

Tip #1: Pepper Your Steak at the End – For a ribeye steak “you want to season both sides with salt. I don’t hit it with pepper until I’m finished.” The pepper can burn if you cook it too much, so Lomonaco will add that once the steak is done cooking. Before grilling your steak, add some oil on the grill for extra flavor, then start cooking.

Tip #2: Leave Your Steak Alone – “As tempting as it is, I’m not going to touch … Read the rest

The Best Ready-to-Eat Meals to Bring Camping

The Best Ready-to-Eat Meals to Bring Camping

If you’re hitting the trails with an ultralight pack, ready-to-eat meals refuel you with little fuss. We tasted more than a dozen to find ones worth carrying.

Make sure you invest in these campsite cooking essentials, then hit the trails. This is as close to a four-star meal as you’ll get in the wilderness.

Backpacker’s Pantry Three Cheese Mac & Cheese Courtesy Image

1. Backpacker’s Pantry Three Cheese Mac & Cheese

Serves 2

As we learned, rehydrated meat and vegetables can be dicey, so picky eaters should pack this classic. After about 15 minutes, the pasta emerged from the pouch coated in a tasty sauce.

Get it

[$9; backpackerspantry.com]

Good To-Go Chicken Gumbo
Good To-Go Chicken Gumbo Courtesy Image

2. Good To-Go Chicken Gumbo

Serves 2

After adding about 2 3⁄4 cups of boiling water to the bag, everything hydrated nicely, even the … Read the rest

The Best Campsite Cooking Gear to Make a Four-Star Meal in the Wild

The Best Campsite Cooking Gear to Make a Four-Star Meal in the Wild

No meal is more satisfying than the one you savor in the wild. Equip your campsite cooking with the gear on these pages and fire up a four-star meal under actual stars.

A Cup of Joe Alfresco

Coffee snobs don’t have to settle for bad brew when they hit the trail. The six stackable pieces of the Field Barista Coffee Drip ($70; snowpeak.com) assemble into a brewing tool similar to those used in specialty java shops. The Field Barista Kettle ($148; snowpeak.com) soaks the grounds without singeing your hand. The pressure regulator on the PocketRocket Deluxe ($70; msrgear.com) keeps a reliable flame for boiling water through harsh conditions. (Pictured above.)

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Frosted Flakes, Mezcal, and a Molcajete: What Taco Master Carlos Raba Can’t Live Without

Frosted Flakes, Mezcal, and a Molcajete: What Taco Master Carlos Raba Can’t Live Without

When he’s not practicing jujitsu or scarfing Frosted Flakes with his kids, Carlos Raba is making Baltimore a destination for killer tacos and mezcal at Clavel, a taqueria in Baltimore, Maryland.

Here are some of the cooking essentials the chef can’t live without. — As told to Adam Erace

Hibiscus Illustration by Danilo Agutoli

Flower Power

Hibiscus 

Jamaica, what we call hibiscus in Spanish, has many uses. I take the dried flowers and grind them with rock salt to make a beautiful pink salt. You can boil them into a tea, then use the rehydrated flowers in stir-fry. I fry them up with poblano peppers, tomatoes, and onions—it’s delicious, man.

Molcajete
Illustration by Danilo Agutoli

Essential Kitchen Tool

Molcajete

A molcajete is a Mexican mortar and pestle that is made of volcanic stone. You can make everything in

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This Pork Schnitzel With Avocado Ranch Will Have You Frying High

This Pork Schnitzel With Avocado Ranch Will Have You Frying High

Pork schnitzel might seem better suited to Oktoberfest than summertime. But not the way it’s done by Evan and Sarah Rich, the couple behind Rich Table in San Francisco (and authors of a new cookbook of the same name).

They top the cutlet with a bright cucumber salad and cool herb-infused ranch dressing, so it eats like an entree-size salad.

“This is how we think about food,” Evan Rich says, “using raw vegetables and acidity to cut through heavy, fatty things.”

Rather than the usual pork shoulder, they call for center-cut, bone-in pork chops. “It’s already nice and tender, so you don’t need to pound it super-flat,” says Rich. Try it his way and you’ll never use another cut again.

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