Achieve grilling greatness - tips, recipes, advice and inspiration from professional chefs and backyard masters
Some people maintain that Memorial Day officially marks the start of grilling season and Labor Day, the end. Those people, for the most part, are wrong. Some folks maintain the flame in snowdrifts up to their thighs. Others won't haul out the hibachi until late September because it'll finally be cool enough to cook outside without wilting like a hothouse gardenia.
So what we're saying is, so long as our spatula isn't actively frozen or melted to our hands, and monsoon spray does not prevent us from lighting a charcoal chimney, we're going to be outdoors, putting flame to food. Why don't you just come along and join us?
Catch up on the rest of our great cookout and picnic tips below, and if you run into a sticky grilling situation - we're here to help. Share your burning questions in the comments or Tweet us @eatocracy and we'll have your festivities back on track in no time.
A revolution has been brewing in the workplace among coffee drinkers unwilling to settle for the break room sludge.
For some of them, pod machines and single-serve cups provide the illusion of a superior product. Others swear by the French press method, which has traditionally reigned supreme as the alternative to automatic coffee makers.
Now, more hand-brewed coffees from devices like pour-overs and the Aeropress are popping up in home kitchens and cubicles alike. Even in the CNN.com break room, the buzz of a coffee grinder has become a regular morning fixture. But why the fuss?
Scorpacciata is a term that means consuming large amounts of a particular local ingredient while it's in season. It's a good way to eat.
While summer's sumptuous heirloom tomatoes and versatile, velvety okra are undeniably wonderful, spring's unique bounty feeds my senses and my soul. After a season of hearty, dense, nourishing and occasionally dull root vegetables, the earth is coming to life again in a riot of color and flavor. Might as well celebrate over dinner.
“What do I have to do to get on your dad’s jerky list?”
It wasn’t the first time I’d heard that entreaty; my father’s beef jerky has quite the reputation among friends, family and acquaintances.
But this is a tale of lying, thieving, hoarding and conniving by humans and four-legged creatures, all in the name of Joseph Cavalluzzi’s jerky.
We're sharing our time-tested Thanksgiving hosting tips and recipes, as well as plenty from chefs, hospitality experts, celebrities, hosts and home cooks we love. Our goal – sending you into Thanksgiving with a confident smile on your face, and seeing you emerge on the other side with your sanity intact. Leave your Thanksgiving questions in the comments below and we'll do out best to address them.
We're sharing our time-tested Thanksgiving hosting tips and recipes, as well as plenty from chefs, hospitality experts, celebrities, hosts and home cooks we love. Our goal – sending you into Thanksgiving with a confident smile on your face, and seeing you emerge on the other side with your sanity intact.
From the comments:
Sweet mother of poultry, the turkey isn't thawed all the way! WHYYYYYYYYY MEEEEEEE?!?!? How long does it take to defrost a turkey?
If you're reading this at any point in the week before Thanksgiving, you have no reason to panic. Sez the USDA's website:
Country hams are terrifying. They’re dessicated, mold-ridden and possessed of a barnyard funk that could conceivably cause a soul to rethink their entire relationship with the animal kingdom.
They should not – for country ham is an American national treasure that rivals the finest porcine offerings of Italy, Spain and any other of the world’s ham-curing cultures. Here is what to do if you find one.
Wow, do people get their wattles in a wad about brining. It's probably partly because we're all still traumatized by the powdery turkey of our childhood Thanksgivings. It's also because people enjoy having extra things to fuss over 'round this time of the year.
But really, it's not that complicated and whether you opt for a dunk or a rub, roasting, smoking or deep-frying, it's bound to add some extra moisture and flavor to your meat. You'll just have to find something else to stress about. Sorry.
What is brining?
The holidays are upon us - you've successfully tackled the fall squash, mashed potatoes like James Brown and reserved the appropriately sized bird for your guest list. You've even found time to craft your very own "bacon pig." Everything is shaping up nicely in apple-pie order - that is, until the word "pie" just sent you into a flour frenzy.
Although sweet, dessert can bring out the crustiness in the most pleasant of holiday hosts and hostesses. While pie crust is minimalistic in origin - flour, butter, ice water with a little sugar and salt thrown in for good measure - many home cooks find themselves thankful for the premade varieties this time of year.
If you're one of those put off by do-it-yourself pastry, just roll with this all-butter crust tutorial.