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10 tips for taking food outside
From picnics to beach cookouts, learn how to pack a movable feast easily and safely with these tips from Bon Appetit. Read More »
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The secret to juicy grilled meats
By EatingWell MagazineUse the heat and power of the open flame to get perfect roasted meats. Read More »
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Delicious grilling, minus the meat
By EatingWell MagazineTake your cookout vegetarian with these inspiring meatless grilling recipes from Eating Well. Read More »
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Several months ago, at the beginning of the grilling season, I wrote about my love for grilled pizza and shared the…
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Simple tips and smokin’ hot recipes to get you all fired up about grilling
For a long time, barbecue was considered a meat eater’s domain. “At best, vegetarian grilling was an afterthought,” says Andrea Chesman, author of The New Vegetarian Grill: 250 Flame-Kissed Recipes for Fresh, Inspired Meals. “People threw a couple of veggies on a skewer and that was all you got as a vegetarian option.”
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I was being interviewed for a radio show the other day and the host asked me about summer comfort foods—what to grill, what to bring to a party and of course, what’s for dessert. I immediately suggested one of my absolute top picks for summertime comfort food recipes: Beer-Barbecued Chicken. The EatingWell test kitchen developed this recipe as a healthier version of the famous beer can chicken. If you’re not familiar with that method, you basically stick a chicken on top of an open can of beer and stand the whole thing up on your grill over indirect heat to yield a moist flavorful chicken. Some of my other top picks for healthier versions of summer comfort foods you’ve got to try are...
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Our list of tips for
taking food outdoors will help you easily pack and plan a moveable
feast. 1) Choose recipes that can be served at room
temperature and don't require a knife and fork. Wait to dress
salads until you reach your destination and are ready to eat. 2)
For salads… Read More »
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Recipes and tips for the season's best ingredients
It's summer, and throughout the land there are tall stalks waving in the breeze, sweet kernels ready for harvest. To make the most of the golden ears filling the markets, we've got dozens of recipe ideas.
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Like many other Americans, I hosted a BBQ on the 4th of July. Unlike many Americans, I was expecting some seriously finicky eaters to attend: vegetarians, food critics, and a whole posse of eco-conscious yoga instructors. Frankly, I was nervous about crafting a menu. I felt like I had two…
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When I was a
kid, my parents owned a fried chicken restaurant for a couple of
years ("TJ's Fried Chicken"... I don't know who
TJ was, they bought the business with the name). I ate a little too
much chicken during those years. I would go to the restaurant after
school to help out… Read More »
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Intimidated by the grill? I was: Visions of burnt burgers or, worse, a burnt-down house danced through my head. Then I read these awesome grilling tips for women from Elizabeth Karmel, founder of GirlsattheGrill.com and GrillFriends.com, author of Soaked, Slathered, and Seasoned: A…
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July 4th is days away. By now, your grilling menu is set (if not, check out our extensive July 4th menus). The next decision is what wine to serve? Look no further. BA's resident wine expert, Senior Editor Heather John, shares her ultimate grill wine as well as four other top picks. Happy 4th! Read More »
bigwine4th.jpg
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After college I moved to San Francisco where my Texas-born, steak-loving friend Amy introduced me to the city’s manly steakhouses. We may not have looked like we fit in—two young, single, wine-sipping women perched in the high-backed leather booths, surrounded by dark wood, ornate carpets and groups of men slugging back straight Scotch. But when the bone-in rib-eyes arrived, we could hold our own. I blush to think of the huge slabs of red meat I put away at each sitting.
Now I take a more sustainable approach to steak.
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