Indoor and outdoor kitchens are becoming increasingly convergent. Pans, pots, and portable ovens are increasingly finding their way from the kitchen to the outdoor kitchen. Not everything that comes off the grill these days has a grill pattern. And so, international recipes are finding their way outdoors. Spaghetti is cooked on the side burner, stir-fried vegetables sizzle over the infrared burner, and leg of veal braises in the casserole.
While US BBQs have been popular in recent years, with brisket and pulled pork finding their fans in our part of the world, a European BBQ is now being celebrated on barbecue grills. Inspired by the traditional and versatile recipes of Europe, it's no longer just meat or fish that goes on the grill; the food being grilled is becoming more diverse. Women are also increasingly grilling. They particularly appreciate the convenience that has found its way into the new outdoor kitchens. Easy-to-use faucets, accessible connections, and safety features inspire confidence. Space in the outdoor kitchen will become more limited – great if the patio still has room to expand.
Spotting trends and bringing them to the grill. Our new editorial team member, Peter Kemnitzer, traveled to Zanzibar for FIRE&FOOD and was initiated into the secrets of Swahili street food cuisine (starting on page 68).
Craftsmanship in Bosnia and Herzegovina. In Dražen Jozeljić's forge, the craft of blacksmithing is still practiced according to ancient traditions. The water-powered hammer and the embers of the fire shape pots, pans, and tools from sheet steel (starting on page 36).
We're especially excited about our collaboration with Heiko Antoniewicz, the flavor specialist from Werne, who created the FIRE&FOOD grill menu for this issue. Flavor explosions are guaranteed!
(from page 26).