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August 16th is National Bratwurst Day. Before you throw some brats on the grill, here are tips on organic grilling from Maria Rodale, CEO and Chairman of Rodale Inc., a publisher of health and wellness magazines, books, and digital content*. Not surprisingly, she’s committed to organic living. This article is adapted from a larger article:…
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Halibut wrapped in cedar grilling paper, for cooking on the stove top. It’s served with citrus pesto. Here’s the recipe. Photo courtesy Fire & Flavor. No grill? If you want an infusion of cedar flavor in your food, that’s no problem. Instead of a grill with cedar chips, get some cedar grilling papers. Made…
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Ready, set, grill! While you may have had the grill on for a while, Memorial Day is considered the launch of grilling season in the Northeast, where we live. McCormick & Company, a leader in what’s hot in flavor, has released a grilling edition of its 2015 Flavor Forecast, with links to yummy recipes. Of…
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Have you ever roasted (or baked—here’s the difference*) a whole fish? It’s easy and a lot less expensive than fillets. Here are the simple steps to serving succulent, low-caloric, healthful roast fish (or grilled, if you prefer). Our tip was inspired by these photos from Eataly Chicago. 1. CHOOSE A FISH Start with one of…
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Asian cooks add basil to summer rolls. Add them to your own wraps and sandwiches. Photo courtesy Bonnie Plants. The first week in May is National Herb Week, a time to focus on using more fresh herbs in your cooking. Fresh herbs offer tons of flavor and good nutrition with virtually no calories. The…
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