The movement to buy local and eat foods in season is much more than a buzz word, it’s about creating a sustainable food economy that will endure for future generations. It doesn’t have to be work to eat local foods, and it can be lots of fun. Here are 12 ways to eat locally.
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Don’t have a clue how much food to make for your party? Cookbook author and caterer Julie Reinhardt says all you need to do is channel Barry White…and use a calculator.
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Celebrate Chinese New Year with this Tea Smoked Chicken. It’s good any time of the year.
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Here is a method to make small bite-size skewers for a party, without having to grill each individual skewer. The trick? Grill the meat ahead in larger strips, then cut, skewer and glaze before serving.
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How do you make great baby back ribs? Simple. You only have to remember four R’s. Seriously every time I make baby back ribs at a party, people go nuts and all I can think of is how easy it was compared to anything else on the barbecue scale
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Tonight I ran home with “first of the season” halibut. I love grilled fish, especially hearty halibut. I fired up my Char-Broil TRU-Infrared grill and while it preheated I prepped the halibut simply: olive oil, kosher salt, and fresh cracked pepper. I then started the sauce. As I write I can see the pan, licked clean of the elegant yet simple scrumptious sauce.
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Spring has arrived and even for those of us that grill year-round, it’s time to really start cookin’ outdoors. In my book, She-Smoke: A Backyard Barbecue Book, I give eleven grilling tips. Here are my top five of those.
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Cooking for the one you love is twice more special than a fancy dinner at a restaurant because on top of a stellar meal, you are giving your time.
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I love cedar wraps, both for their efficient use of wood, unlike their cedar plank counterparts, but also because they act like a fish steamer on a grill. The result was an incredibly moist fish in about 10 minutes.
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The other day a friend of mine bemoaned the fact that she would be having a quiet Thanksgiving this year. She loves turkey dinner with all the trimmings but the thought of “all that work” just for two, and having to process most of the turkey for the
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Gorgeous fresh currants at my grocery store drew me in like a kid to a candy store. I realized I’d never seen fresh currants, and they reminded me of huckleberries, a berry I’m quite fond of. I knew I had to make a sauce with them and who knows
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