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Rally around five favorite tailgating cookbooks
By Epicurious.com, on Thu Sep 4, 2008 7:43am PDTTailgating used to be something that only football fans did. Nowadays, you can find people cooking up a storm, sharing good food and drinks with friends and fellow fans in the parking lots of various venues -- sporting and otherwise -- across the country: Sanford Stadium (Georgia Dawgs), Kauffman Stadium (Kansas City Royals), the New Hampshire Speedway (NASCAR), and yes, even the season's opening night at the Santa Fe Opera. While the origin of tailgating, a Princeton–Rutgers football game in 1869, is debatable, it is nearly impossible to challenge the practice's appeal. Read More »
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Delicious: Grill indoors all year round
By Anne Fitzgerald, Elastic Waist, on Fri Aug 29, 2008 8:41am PDTWe are fans, here at Elastic
Waist, of
grilling. Possibly some of us (me)
more
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Less work, more party Labor Day menu
By EatingWell Magazine, on Tue Aug 26, 2008 9:06am PDTMake the most of the upcoming long weekend—the holiday we think of as the unofficial end of summer—and host an (almost) labor-free Labor Day party. These easy Labor Day recipes can be mostly made ahead so you just need to add a few finishing touches as your guests arrive. Read More »
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Burger school: tips, recipes, and secrets from the grilling experts
By Epicurious.com, on Tue Aug 26, 2008 8:05am PDTThe ultimate hamburger. It's an elusive creation: the perfectly charred crust; the juicy interior with the ideal amount of fat; the full, beefy flavor. To help you get it just right, we consulted two guys who really know burgers: Steven Raichlen, host of Barbecue University on PBS, and Chris Schlesinger, coauthor of The Thrill of the Grill and How To Cook Meat. Read on for their secrets to producing perfect patties. Read More »
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Margarita Chicken
By prmassage, on Tue Aug 19, 2008 10:36am PDTLove the taste of margaritas and want to add it to a meal? Â Here's my recipe for chicken marinade:http://buzz.prevention.com/community/lisa-roo/margarita-chicken Read More »
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Build a Better Burger
By Country Living, on Thu Aug 14, 2008 7:58am PDT
Tina Rupp
For the ultimate burger that delivers delicious flavor in every bite, follow these basic steps. Read More »
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Sizzling sangria party
By EatingWell Magazine, on Thu Aug 14, 2008 6:33am PDTSummer entertaining is great—as long as you don’t get stuck in a hot kitchen during your own party. Plan ahead so you can hang with your friends; this menu is loaded with lots of make-ahead dishes, so you can get a lot of the work done in advance and just put the finishing touches on the festive main dish as your guests arrive. This helpful menu planner will tell you what to do when.
White Sangria
First things first, you need a tasty cocktail.
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Top 10 Grilling Tips
By Country Living, on Tue Aug 12, 2008 3:15pm PDT
Lisa Linder
1. FLAVOR ITWhen it comes to backyard grilling, there are several ways to add extra flavor to your food. The quickest way is with GLAZES, which are syrupy coatings often made with honey, maple syrup, or molasses that are brushed on during the last few minutes of grilling. Similarly, WET and DRY RUBS require little preparation time. Apply these blends of herbs and spices (wet rubs incorporate moist ingredients, such as oil, mustard, and yogurt) up to a few hours before cooking to create a savory crust. To more deeply infuse foods with flavor -- and tenderize them, too -- immerse them in MARINADES that are made with acidic liquids, such as lemon juice, vinegar, and wine.
2. ADD SMOKE
Whether you grill over gas or charcoal, use HARDWOOD logs, chunks, briquettes, or chips to impart a smoky flavor to foods. Different wood varieties add subtle nuances; try applewood for sweetness, mesquite for tang, or hickory for a baconlike taste.
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Argentinean beef versus American beef
By Epicurious.com, on Fri Jul 25, 2008 8:49am PDTLike most visitors to Argentina, when I was there, I ate a lot of steak—way more than I normally consume, in fact. Beef eating is a bit like a national sport in Argentina. According to the Washington Post, Argentina boasts the highest beef consumption in the world: 140 pounds a year per person, which is about 50 percent more than the average American eats. Read More »
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