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The Perfect Marinade
Culinary expert Alton Brown has one of the absolute best that will turn your homemade fajitas into an all-time family favorite.
Once you try it you will never go back to store-bought marinade again.
Author Archives: mcutchin
Thomas Jefferson’s Vegetable Garden, Paella for 100, Using the Senses
It’s no secret that Thomas Jefferson was an ardent horticulturalist. Too bad the multitude of vegetables from his gardens all ended up being boiled. NPR’s All Things Considered host Melissa Block visits Monticello and talks with head gardener Peter Hatch, who recently wrote a … Continue reading
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Romesco Grilled Scallions, Flavor and Sustainability, Scared to Cook for Mother’s Day?
A romesco sauce (almonds, roasted red peppers, garlic and olive oil) is the perfect—and traditional—accompaniment for grilled scallions, notes Jess Capadia. For something a bit more decadent, a slice of sturgeon on rustic bread with cream cheese. NPR highlights chef … Continue reading
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A Sustainable Pig’s Life, Marinade Rules and Basting Brushes, Grilled Steak With Jalapeño Chimichurri
HuffPost‘s “Food Informants” column chronicles a week in the life of sustainable pig farmer Carrie Megginson, whose day starts at 4:38 AM. Adam Perry Lang offers 3 Basic Marinade Rules and also comes up with a cool idea for replacing the standard … Continue reading
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Tasting Cape Cod’s New Chips, “Meat Men,” Girl Dies from BBQ Fumes, the Truth About Caramelizing Onions
Serious Eats gives a thumbs up to Cape Cod’s new Waffle Cut Sea Salt and Feta & Rosemary Chef’s Recipe chips, but says the Roasted Garlic & Red Pepper are too sweet. Pat LaFrieda’s wholesale meats business got a whole … Continue reading
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Mole in Minutes, Laguiole Steak Knives, Tacos Al Pastor, Food Republic Grilling Month
Put mole sauce on anything, and we’ll eat it. Chef Alonso Hernández shows how to make authentic mole sauce in minutes rather than hours. Leite’s Culinaria waxes on about Laguiole Steak Knives: “A single steak—ribeye, grass-fed, washed down with bubbly—was … Continue reading
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Eat More Peas, Hot Dog Meets Bun, Cane-Syrup Grilled Shrimp, Dealing with Chile Burn
An opinionator in The New York Times suggests that we reconsider eating peas because they get stressed out, just like people. We reconsidered, and we say eat more peas. NPR interviews Josh Chetwynd about his new book, How the Hot Dog Found … Continue reading
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“Black Iron Romance”
We’ve become big fans of cooking in cast iron over the past couple of years, especially when using cast iron pans to cook fish in a covered grill. Turns out there’s a Web site devoted specifically to cooking in “black … Continue reading
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Simple Pizza Dough Recipes, Sweet Chili Grilled Cheese, Steak-House Style Flank Steak, Can You Grill An iPad?
Two dough recipes to consider before grilling your own pizza: Mark Bittman’s simple version, and Jim Lahey’s even simpler no-knead recipe. Closet Cooking offers a mouthwatering recipe for a Sweet Chili Chicken Grilled Cheese Sandwich stuffed with “tender bulgogi chicken, orange … Continue reading
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Miso Cheeseburgers, Grilled Baby Artichokes, Scallops and Orange Quinoa, Salmon with Thai Cucumber Salad
Bon Appetit suggests lots of different uses for Umami-packed miso, including adding it to cheeseburgers and grilled chicken meatballs. Hunter Lewis concocts a recipe for Grilled Baby Artichokes that have “a delicate yet concentrated flavor and a crisp exterior.” The Food … Continue reading
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