Indoor and outdoor cooking are becoming increasingly intertwined. More and more often, pans, pots, and portable ovens are finding their way from the kitchen to the outdoor kitchen. Not everything that comes off the grill has grill marks these days. And so, international recipes are making their way outdoors. Spaghetti are cooked on the side burner, stir-fried vegetables sizzle over the infrared burner, and veal shanks simmer in the casserole dish.
After years of US-style BBQ becoming increasingly popular in our latitudes, with brisket and pulled pork gaining popularity, European BBQ is now being celebrated on grills. Inspired by the traditional and diverse recipes of Europe, the grill is no longer limited to just meat and fish; the variety of grilled foods is growing. Women are also increasingly taking their place at the grill, particularly appreciating the convenience offered by modern outdoor kitchens. Easy-to-use controls, accessible connections, and safety features provide peace of mind. Space in outdoor kitchens is becoming increasingly limited – so it's a good thing if the patio offers room to expand.
Discovering trends and bringing them to the grill. Our new editorial team member Peter Kemnitzer traveled to Zanzibar for FIRE&FOOD and learned the secrets of Swahili street food (starting on page 68).
Craftsmanship in Bosnia and Herzegovina. In Dražen Jozeljić's forge, the blacksmith's craft is still practiced according to ancient traditions. The water-powered hammer and the blazing fire shape pots, pans, and tools from sheet steel (from page 36).
We are especially pleased about our collaboration with Heiko Antoniewicz, the flavor specialist from Werne, who created the FIRE&FOOD grill menu for this issue. With him, flavor explosions are guaranteed!
(from page 26).