Food grilled on a skewer is such a great idea that nearly every cuisine has a name for it— from kebabs to brochettes, shashlik or souvlaki. And people enjoy these little roasted bits of everything from lamb to eggplant in just as wide a variety of combinations.
I created this recipe for an Italian friend who was feeeling homesick. She said, “My Mama used to make this wonderful roast, like an American pot roast, but with lots of garlic and, and herbs and wine and…. I’m dying for some!” (Picture her thick Italian accent here, I didn’t have the heart to attempt to duplicate it.) I whipped this up and Marta seemed to feel it came close to her memories of home. It’s so easy to make for a comforting Sunday supper.
With Thanksgiving only a little over a week away, I wanted to spend some time focusing on my favorite holiday. A couple of days ago, I posted some great resources for ordering an organic (maybe heirloom or heritage?) bird. I highly recommend you make the effort to order one of these more tender and flavorful turkeys. Heritage [...]
I thought I’d help you kick off the winter holidays with some great resources for ordering your organic Thanksgiving turkey and a casual recipe for the bird of the season.
A popular Milanese recipe was the inspiration for this dish. And what a great way to use blueberries when they are at the peak of their season. The sweetness of the berries blends beautifully with thyme in this super simple preparation that celebrates the last days of summer.
The classic ways to add pizazz to grilled or roast meats and seafood pretty much breaks down into the use of marinades, rubs, brining and sauces. Here you’ll find uuseful explanations of exactly what each of those terms mean, and when to use the particular technique.
Summer! It’s finally warmed up enough to take the cover off the BBQ and break out the lawn furniture. Cooking and eating out of doors is absolutely one of the greatest pleasures of this gentler season. Today 75% of American households cook some of their meals (usually dinner) on a barbecue. So, what would [...]
As Americans are embracing a new way of thinking about what they eat, new jargon is being created to describe their new experiences, like the way our language exploded when technology blossomed. ‘Conscientious Carnivore’ is one of the most compelling to me because it names a lifestyle I’ve chosen.
Conscientious Carnivores are ethical meat eaters [...]
