I think it was Ben Franklin who coined the saying, "Everything tastes better with grill marks on it." (Or was it John Adams?) This is especially true in the summer, when a bounty of vegetables and fruits bursts from our gardens, and it's just too gorgeous outside to stay in
You're busy and company's coming for dinner. Nothing's easier than tossing some chicken on the grill. Am I right? Not at all! Think about it: When was the last time you had a properly cooked piece of chicken from somebody's backyard grill? "Never" is my guess -- even from your own. Don't take
I became the family grill master because my husband was happy to leave me to the cooking, even when it involved live flames. I never grilled a steak or burger until the summer we bought a one-quarter share of a locally raised beef steer. When I cooked in restaurants, meats
Tonight's the night. It's kippers for tea. I eat them about once a year, usually in the season of mists and mellow fruitfulness when I am consumed by a deep craving for the gently smoked herrings that were one of the mainstays of the British Empire. I thoroughly enjoy their
Friends who love wine love to drink wine together. Throwing a wine tasting with friends elevates the everyday into an event. Wine tastings are easy to organize. The trick is to feature wines that collectively tell a story. It can be a group of wines that are based on the same
When the young teen superstar Mozart arrived in the Trentino region to play his first Italian gig, they had to call out the guards to protect him from being mobbed by fans. The Justin Bieber of his day, Mozart stayed in Rovereto, a small town that straddled the then-Italian-Austrian border.
Way out on a winding country road in Northern California is a cheese company that has been making European-style cheeses for more than 150 years. Marin French Cheese Co. has been creating its award-winning products using many of the same cheese-making methods as it did more than a century ago. Founder Jefferson A. Thompson started
Although vegetables -- especially dark leafy greens -- are often treated as a side dish, they also can be served as an appetizer; as a bed for other foods; a dish on their own if made in quantity; or just cold as a kind of tapas. [aside] The attribute I like most