By Cheryl Hill-Burrier Don’t just envy those with a mustard metabolism. Join ’em! There are nearly six hundred flavored mustards in the U.S. right now, which include ingredients from Jack Daniels to wine, and honey to cranberries, yet plain old yellow mustard is still the most popular. And, while cooking with mustard is nothing new, […]
by John Raven Something on a Stick Day is March 28 Only a few short weeks remain until the official start of the Spring Grilling Season. Good times and good eating are just around the corner in your backyard or on your patio. We are going to look into the art of simple cooking using one
by John Raven, Ph.B. Ah yes, the merry month of May, the gateway to summer. The month of May flowers brought on by the April showers. The weather should be just right for cooking on the patio or in the backyard. We have a few more grilling recipes for you that are not complicated or
Wonderful smoky, tropical taste. Kitchen Tools You’ll Need Recipes
When making skewered beef kabobs, try to use a tender cut of meat that you would use for a steak, like beef tenderloin or ribeye. The reason for this is that you are going to cook the kabobs quickly over high heat. The meat will be a nice medium, and your vegetables will be roasted tender-crisp. A
When making skewered beef kabobs, try to use a tender cut of meat that you would use for a steak, like beef tenderloin or ribeye. The reason for this is that you are going to cook the kabobs quickly over high heat. The meat will be a nice medium, and your vegetables will be roasted tender-crisp. A