Stick to it: Grilling beef, pork, Thai tuna and veggie kebabs
Kebabs are one of the easiest meals to pull together – be it a dinner for one or for a crowd – and grilled skewers are a terrific way to make use of summer’s bounty of vegetables. (Recipes follow.)...
View ArticleRed, white and blue dish
It's OK to be kitschy on the Fourth. Here's a recipe that celebrates the colors of the stars and stripes. Red Pepper, White Button Mushroom and Blue Potato Salad Recipe courtesy of the Mushroom...
View ArticleReader Mail: More on beer can chicken, Sweet Basil and Two Tree in Maryland
SH put down the fork recently for a little R&R, but we’re back and ready for your dining queries. This Sunday, our Taste column looks at Touch of Italy, a salumeria, pasticceria & trattoria...
View ArticlePressed for lunch? UPDATE
Didn't have time for a long, sitdown lunch today, but didn't want to sip soup at my desk. (And how depressing is eating at your desk, anyway?) It's no big secret that I love Italian food and suddenly...
View ArticleIs a barbecue a barbecue without baked beans?
Next to potato salad, the side dish most familiar at a backyard barbecue or picnic may be a big pot of sticky-sweet long-simmering baked beans laced with bacon. Its brash, tangy flavor develops from...
View ArticleHappy Tuesday
Hope your weekend was filled with great food. The grill got a workout: Salmon, pork tenderloin and shish kebabs all met a fiery fate this past weekend. Look for a story tomorrow on skewers, kebabs and...
View ArticleGrilled tomato tart
Last week, we ran two tart recipes from Nick Malgieri’s terrific “The Modern Baker” (DK, 2008) cookbook. A News Journal reader just sent me a note about the tomato and cheese tart, which her husband...
View ArticleCity Restaurant Week: UPDATE
Hope your weekend was filled with wonderful food. I dusted off the grill and have my tongs - and cookbooks - ready to start barbecuing ribs and other fire-kissed delights. (Right now, I'm paging...
View ArticleBarbecuing for the weekend
I know you'll be firing up the grill sometime this weekend and if you're looking for some new recipes, consider a few that ran in the Life section yesterday. The theme was red, white and blue foods -...
View ArticleA look back at beer-can chicken: Still wacky, still works
Ten years ago, only diehard grillers were familiar with “drunken” or beer-can chicken. The idea of perching a whole, raw chicken massaged with a spice rub atop an opened, partially full can of beer...
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