Cheers to The Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall by Paul Kahan and Cosmo Goss and Rachel Holtzman

  • Barbecued carrots

    Barbecued carrots (page 16)

    from Cheers to The Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall Cheers to The Publican, Repast and Present by Paul Kahan and Cosmo Goss and Rachel Holtzman

    • Categories: Grills & BBQ; Side dish; Vegan; Vegetarian
    • Ingredients: carrots; pecans; dill; pimentón de la Vera; granulated garlic; onion granules; celery salt; ground cayenne pepper; ground cumin
    • Accompaniments: Ranchovy herb dressing
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Notes about Recipes in this book

  • Barbecued carrots

    • hirsheys on June 10, 2018

      This recipe was a megillah - lots of steps and definitely a lot of work for what amounted to a salad. But WOW, what a salad. I don't even like cooked carrots and these were fantastic - restaurant quality, for sure. I made them as written except that I didn't think I needed a whole gallon of water to boil a pound of carrots, so I halved the amount. Also, I grilled them on the stovetop. Even without the charcoal, they were yummy!

    • MmeFleiss on January 23, 2021

      I make this recipe all the time because it is seriously amazing. I scale the amount of water/rub that the carrots are boiled in way down because a gallon of water to boil a pound of carrots is just excessive. I also scale down the anchovy herb dressing to 1/4 because a quart of dressing is just way too much.

    • doug_j1bmba on May 26, 2026

      Nice! Cook times were very accurate. Even held them at 170 while some other stuff finished and they were great. Needed a little finishing salt and boom! Tried these on an all wood smoked grill sesh & they held a TON of smoke flavor. Maybe even too much. Def wanna try again on a more neutral cook.

  • BBQ rub

    • doug_j1bmba on May 26, 2026

      Nice rub! Bright with a little bit of kick for my palette.

  • Ranchovy herb dressing

    • hirsheys on June 10, 2018

      This is super delicious. Made it as part of the barbecued carrots, but I think it's more likely that this is the recipe that I will return to the most. (Though I really liked the carrots, too!)

    • doug_j1bmba on May 26, 2026

      Very nice addition to the ranchy cannon. Had to sub some dry herbs and it worked great.

  • Roasted beets with green garlic labneh

    • meggan on November 28, 2018

      I liked this - I should have used a food processor for the scallions though because they ended up stringy. I used store bought Turkish labneh. I used the rest to make baked eggs.

  • Maple-roasted winter squash with piri-piri sauce

    • meggan on November 03, 2018

      Surprisingly, I didn't love this but I think my squash had a weird taste. Sometimes squash skins can be quite bitter and I think that was the problem.

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Reviews about this book

  • Food52

    Chicago restaurant The Publican is one of those places that’s hard to explain, but makes perfect sense when you’re there...Paul Kahan describes it as “oyster, pork, and beer” in his new cookbook...

    Full review
  • ISBN 10 0399578560
  • ISBN 13 9780399578564
  • Linked ISBNs
  • Published Sep 19 2017
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

The highly anticipated narrative-rich cookbook by Chicago’s superstar chef, Paul Kahan, whose destination restaurant, The Publican, is known for its incredibly delicious pork- and seafood-centric, beer-friendly cooking. 


The Publican, often named one of Chicago’s most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahan’s hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahan’s and Executive Chef Cosmo Goss’s toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor. Larded with rich story-telling and featuring more than 150 evocative photographs and 150 recipes for vegetables and salads, fish and seafood, meat, simple charcuterie, and breads and spreads, Cheers to The Publican is sure to be one of the most talked-about and cooked-from cookbooks of the year.

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