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Eating Al Fresco

Inspiration for outdoor dining, including recipes for the grill and ideas for décor.


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Eating Al Fresco

Eating Al Fresco

  • 66 Pins

Unlike slow-cooked southern American treatments of this vegetable, this version retains the collards’ vibrant color and satisfying crunch. (Photo: Grant Cornett for The New York Times)

Manioc flour can be found in Brazilian stores. It resembles a light bread crumb, but do not confuse it with tapioca flour or starch. Once toasted in fat — here, bacon, but other kinds may be used — the manioc flour can serve as a crisp topping to the feijoada, or served alongside to soak up the juices. (Photo: Grant Cornett for The New York Times)

The mix of meats is personal to each cook. Have your butcher cut the feet and tails for you; they’re highly recommended for their rich gelatin and ‘‘piggy’’ flavor, but if you prefer, you can use more sausage, fresh pork belly or other cuts instead. Don’t be tempted to use too many smoked meats, though; the feijoada’s flavor should be beany and porky, not smoky. (Photo: Grant Cornett for The New York Times)

Here is a recipe inspired by the cooking exploits of Manny Howard, a size-large Brooklynite with a generous spirit, a healthy capacity for self-deception and the cooking skills of a dude-ranch Escoffier. (Photo: Zachary Zavislak for The New York Times)

Manhattan. Photo: Bruce Buck for The New York Times

Southampton, N.Y. Photo: Eric Striffler for The New York Times

Harbour Island, Bahamas. A 19th-century Bohemian crystal cup and saucer from Moser. Photo: Tony Cenicola/The New York Times

Nearly net zero in Santa Monica, CA. Photo: Trevor Tondro for the New York Times

Columbia County, NY Photo: Jane Beiles for The New York Times.

Recipe: Pork and portobello burgers || Photo: Francesco Tonelli for The New York Times

Recipe: Grilled steak and vegetables with tortillas || Photo: Francesco Tonelli for The New York Times

Recipe: Chivito steak sandwich || Photo: Fred R. Conrad/The New York Times

Sagaponack, N.Y. Photo: Eric Striffler for The New York Times

Recipe: Outdoor fried chicken for a crowd. Photo: Sabra Krock for The New York Times

Photo: Trevor Tondro for The New York Times

Grilled chile flank steak with tomatillo-pineapple salsa. Photo: Andrew Scrivani for The New York Times

Grilled leg of lamb with spicy lime yogurt sauce. Photo: Andrew Scrivani for The New York Times

Vipiteno, Italy. Photo: Andrea Wyner for The New York Times

  • cmac_006
    cmac_006

    Wow! Would love an espresso here!

Decatur, Ga. Photo: Robert Rausch for The New York Times

Grilled pork loin with wine-salt rub. Photo: Andrew Scrivani for The New York Times

Clam pasta with basil and hot pepper. Photo: Karsten Moran for The New York Times

  • Robert van Haastert
    Robert van Haastert

    Spaghetti con Vongole....jummie. Looks easy but isn't

Actually grilled cheese. Photo: Fred R. Conrad/The New York Times

Lamb and fig kebabs with honey and rosemary. Photo: Andrew Scrivani for The New York Times

Spice-rubbed grilled chicken thighs with tomato-cucumber relish. Photo: Andrew Scrivani for The New York Times

Exotic grilled shrimp with wilted spinach and peaches. Photo: Andrew Scrivani for The New York Times