Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
Why wait for Memorial Day? Grilling season is effectively here—the weather’s warm, the charcoal is available, and with any luck you’ve delegated some nearby child to scrub off all of last year’s grilled-on gunk with a handy wire brush. One hitch: according to the Bureau of Labor Statistics, prices for beef and pork are up a good notch over last year.
Faced with this, I have the following advice: Buy affordable wine. More specifically, buy good affordable wine. And buy it in bulk, or at least by the case (most wine stores give a discount on case purchases, usually 10 to 15 percent). You won’t have to worry about running out the next time you have a picnic, and the extra dollars you save can be rerouted toward an additional sparerib or two.
Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Today's contributor, Virginia Willis, is the author of cookbooks "Bon Appétit, Y’all" and "Basic to Brilliant, Y’all." She is a contributing editor to Southern Living and a frequent contributor to Taste of the South. She also wrote Eatocracy's most-commented post of all time.
In this series for the Southern Foodways Alliance, I'm examining iconic Southern foods that so completely belong to summer that if you haven’t relished them before Labor Day, you should consider yourself deprived of the entire season. My plan is to share a little history and a few recipes that I hope you will enjoy.
This week, I’m finishing up with a recipe for a barbecued pork butt, sharing a bit of history and a practical recipe for those who want to go low and slow, but don’t have the time or patience for a professional Memphis-in-May competition pace.
Outdoor eating is one of the greatest joys of summertime. Unfortunately, the escalated temperatures and lack of access to clean water can significantly bump up picnickers' chances of contracting a foodborne illness like salmonella, campylobacter or listeria.
About 48 million people contract some form of food poisoning each year, according to the Centers for Disease Control and Prevention, so don't spoil your summer! Just take these four simple steps to stay safe and well-fed all season long.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
A couple of weeks ago, I asked burger kingpin Josh Ozersky for his top 10 burger spots around the country. Josh focused like a laser on places that served up American cheeseburgers on squishy buns, from Keller’s Drive-In in Dallas to Mar’sel in California.
In honor of Independence Day, Josh is making an exception to his ironclad rules about buns and cheese and broadening his - and everyone’s - burger horizons.
Tell it, Josh.
Think cookouts are all about freedom - cook what you want, how you want, when you want? Yeah, sure, if you’re cooking for one. But if you’re hosting or attending any cookouts this season, and hope to see these people again in the future, you are bound by a surprising number of codes of conduct. Ironically, these issues come to the fore as Independence Day approaches.
Now’s the time to stare down any hot topics so you know where you stand on each. Below are the ten key questions you will inevitably need to ask your host, or answer for your guests, before a single coal or burner is lit.
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