Hunter Lewis on Muck Rack

Hunter Lewis

Verified
Birmingham, United States
As seen in: Food & Wine, MSN, MSN Singapore, Yahoo Life, Financial Times, Fox News, Aol, CBS News, The Wall Street Journal, Andrew Zimmern's Spilled Milk, MDPI and
Lead Fry Cook @FoodandWine
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Articles

Oven Baby Back Ribs

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By Hunter Lewis Verified
| Food & Wine Verified
Credit: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Grinding whole spices fresh creates an aromatic, complex rub that infuses the ribs during an overnight rest. A quick finish under the broiler or on the grill caramelizes the barbecue sauce, creating a sticky, crisp exterior. Low and slow oven baking ensures tender, juicy meat while keeping the ribs intact rather than falling apart.
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Editor’s Letter

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By Hunter Lewis Verified, Cary Norton, Victor Protasio
| Food & Wine Verified
Culinary Arts THE PAINTING THAT FIRST BROUGHT together Roscoe Hall’s twin identities as a chef and artist took life, fittingly, at the roots of his culinary and family tree. Over a slab of hickory-smoked spareribs at Dreamland Bar-B-Que in Tuscaloosa, Alabama, Hall thought about his late grandfather John “Big Daddy” Bishop, who’d started the business in 1958 as a place for friends and family to eat, drink, and dance the boogie-woogie after church.
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The Sports Issue

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By Hunter Lewis Verified
| Yahoo Life Verified
On the first night of lacrosse practice, I was explaining a drill with my back to our 11- and 12-year-old players when I turned to find all 17 girls performing a dance they’d learned that week in elementary school. I glanced at my wife and assistant coach, Jen, with a look that must have said something like “What in the hell?” My first instinct was to make the Spartans run a lap, but then I thought: Why not have a dance party in the middle of practice on a cold winter evening?
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