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Hot dogs, burgers and steaks are traditional Memorial Day fare. But you can travel beyond America and enjoy some global cuisine on the grill. This recipe is from Andrew Zimmern, host of the Travel Channel series Bizarre Foods. There’s nothing bizarre about this recipe, though. “Roadside eateries in Cambodia serve little skewered dishes from morning…
Continue reading “RECIPE: Asian Beef Skewers (Satay)”
Celery doesn’t get a lot of respect. In most recipes, it’s an also-ran. But great American cheese maker Paula Lambert shows how it can be a main ingredient, in her Shaved Fennel and Celery Heart Salad. You can eat this salad as an appetizer or side, as a base for a poached chicken breast or…
Continue reading “TIP OF THE DAY: Celery Salad”
Hot and hearty cheese grits. Photo courtesy Tillamook.com. It’s so cold in the Northeast today, we’re warming up with a bowl of steaming cheese grits. If you’re not from the South, you might not totally “get” grits, a thick, creamy porridge. They can be bland in their traditional recipe, with salt and a pat…
Continue reading “RECIPE: Cheese Grits”
Is there a more popular dessert than s’mores? You don’t need a campfire and a branch. Just: GRILL in a covered grill, or BAKE in the oven This recipe from Reynolds Wrap makes it easy. EASY GRILLED S’MORES Ingredients For 4 Servings 4 sheets (8×12-inches each) aluminum foil 4 graham crackers, broken into halves…
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Something different: kale salad. Photo courtesy Galli Restaurant | New York City. You may have enjoyed a plate of sautéed kale, but how about a raw kale salad? It’s new, different and full of antioxidants and fiber. And there are different varieties beyond the curly kale found in supermarkets. See the different types of…
Continue reading “RECIPE: Raw Kale Salad”
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