Certain outdoor grilling menus immediately get your attention, and the subject of this column - surf and turf - always gets mine. There is nothing like a beautifully grilled lobster tail snuggled up to a perfectly grilled filet mignon.
What's your favorite vegan entree with cabernet sauvignon? Sorry, it's a question always needing an answer here in California.
Organizing a community charity event can be both rewarding and entertaining. The planning process, however, can sometimes feel like a great juggling act. Tasked with jumping through the hoops of selecting a nonprofit, seeking sponsorship and finding the perfect venue can unnerve even the most practiced philanthropist or event planner. Before sticking your head into the proverbial lion's mouth, take heed from our seasoned professionals on how to host a successful, fun and feel-good community affair.
Thanks to our fondness for vacationing with other families, my husband, Michael, and I have enjoyed Cape Cod sunsets and peaceful conversation over a glass of wine while a happy throng of kids played capture the flag nearby. We have eaten stuffed clams - the best ever - from a plastic lunch tray in a nameless underground Jersey Shore restaurant we never would have braved on our own. We have had the pleasure of our children's best behavior ("All the other kids are excited about the art museum, so let's go!") and our own ("All the other grown-ups are right here listening, so who cares which one of us forgot the sleeping bags!"). I've looked in on a roomful of kids asleep in a heap after playing together like puppies all day and sighed with contentedness. To say nothing of the fact that we've stayed in nicer places, eaten better meals, done more interesting things, played more games, and spent less money (thanks to sharing expenses) than we would have on our own. And that's all while enjoying the fantastic company (and excellent cooking) of our nearest and dearest friends.
Fancy a gin and tonic but ever wonder how it came to being? Here's a quick history lesson. The ever-roving British were always off to malaria-ridden corners of the globe like Africa and India attempting to colonize new lands. Since quinine was used to treat malaria, it was added to water as a "tonic," but its taste was bitter, like some sort of astringent. The Brits added gin to make it more palatable, and thereafter no more malaria but lots of tipsy, happy Englishmen.
Easy fruity shaved ice is a frosty blast from the past. With five or fewer ingredients, this treat is simple to make and the perfect way to cool down on a hot summer day. McCormick Kitchens offers these tips on what to provide for family and friends to enjoy this bit of sweet summer relief.
No treat matches a season better than ice cream and summer. The combination of cold and sweet is perfect whether you need to cool off at high noon or you just want a tasty dessert on a relaxing summer evening.
We could spend a lot of time fussing about who invented the ice-cream sandwich and when. Or we could get on with it and make some. For the Fourth of July - and the rest of the summer.
For years, Caroline Wright amazed her 20-something friends. She could whip up a great, healthy, delicious and innovative meal in minutes on an incredibly tight budget. Her approach caught the eye of publisher Workman, which invited Wright to turn her blog into a cookbook. "Twenty-Dollar, Twenty-Minute Meals" made its debut in May.
AKRON, Ohio Can you imagine more than 100 different flavors of chewing gum?
For decades, consistency, not creativity, was required of America's most iconic whiskey brands. They had their signature labels - Jim Beam's white and Jack Daniel's' black - for which they made and sold a lot. And that was good enough.
My dad instilled in me a lot of important qualities, the kind any father would hope to pass along to his growing child - determination, an unceasing pursuit of knowledge, a strong work ethic. Not least of these traits, though, is a love of, bordering on obsession with, Mexican cuisine.
Grilling fish and seafood can be intimidating.
Time to break out the napkins. It's rib time.