A little tired of barbecue sauce? Give your grill some new tangy flavors! Unlock the sweetness of the season with some new tasty recipes, including a "sour" plum crumble and miso-glazed cod with nectarines, from Chef Adam Perry Lang of Daisy May’s BBQ in New York CityRecipe: Grilled Honey-Brined Chicken Breast and California Peaches with Goat Cheese, Arugula and Pecans (on this page) Recipe: California Sour Plum Crumble (on this page) Recipe: Miso-Glazed Cod with Charred Red Onions, California Nectarine and Radish Salad (on this page)
About Adam Perry Lang
Adam Perry Lang is the chef of Daisy May's BBQ U.S.A., located in NYC, New York. A classically trained chef from Long Island and CIA grad who worked at New York's Le Cirque, Daniel and Chanterelle, as well as at Guy Savoy and Marc Meneau in France, Lang set his sights on a new goal-studying ribs and rubs with the same enthusiasm he'd once applied to French technique.