AltWeeklies Wire

Spanish Fry: Learning to Make Paella on the Grillnew

Once you have your supplies in place, actual execution is pretty easy, and what you get in return is a real crowd stunner -- a paella that glistens with a deep, ruddy burnish, dark, slightly burnt flavors from the socarrat and smoky complexity from adding aromatics to the coals at the last minute.
Baltimore City Paper  |  Henry Hong  |  09-01-2009  |  Food+Drink

Suds and Flames Make Great Summer Mealsnew

Caramel is the reason beer goes with grilled food and wine often doesn't. Here are some beer and summer food pairings, followed by some recipes for beer-based summer sauces.
INDY Week  |  Julie Johnson  |  07-02-2009  |  Food+Drink

Fiery Summer Recipes For Vegetarian Barbecue Demonsnew

Long derided by the Stubborn Men as nothing more than the art of heating up Morningstar patties, veggie barbecue has undergone a growth spurt in recent years as more and more backyard gourmets and roof-deck partiers see hot dogs and hamburgers for what they are: processed dead stuff. Includes recipe for veggie burgers.
Baltimore City Paper  |  Shelly Blake-Plock  |  08-19-2008  |  Food+Drink

A Guide to Getting the Best Veggies From an Open Flamenew

Most vegetables are suitable for grilling, though there are a few delicate exceptions. Here's just a partial list of vegetables suitable for grilling, with tips on preparing each.
Illinois Times  |  Julianne Glatz  |  08-14-2008  |  Food+Drink

For Barbecue Ribs, Go Low and Slownew

And don't forget to brine the meat.
Illinois Times  |  Julianne Glatz  |  07-14-2008  |  Food+Drink

Independence Day Cookouts From Piedmont Farms and N.C. Watersnew

If you're not feeding a crowd, just need a starter, or want something a little zestier for a special meal over the three-day weekend, try this recipe for Mark Day's Bourbon-Lime Shrimp. Also Grill-Roasted Corn on the Cob.
INDY Week  |  Sheryl Cornett  |  07-03-2008  |  Food+Drink

Pair that Burger with Winenew

The notion of promoting wines as burger partners had its almost-perverse appeal.
San Antonio Current  |  Ron Bechtol  |  06-25-2008  |  Food+Drink

Robust Barbecue Reds Jockey for Grillmarksnew

Maybe the best reason for firing up the barbecue this week is to add a few degrees of comfort to the great outdoors with a baker's dozen of recommendations.
The Georgia Straight  |  Jurgen Gothe  |  06-13-2008  |  Food+Drink

Don't Eat Meat? Don't Starve at This Summer's Cookoutsnew

After far too many nothing-but-corn-on-the-cob July Fourths, our day has arrived. We are invited to the cookout. Heck, grab the briquettes. Maybe we're even hosting it.
East Bay Express  |  Anneli Rufus  |  05-22-2008  |  Food+Drink

Time for the Memphis In May World Championship Barbecue Cooking Contestnew

Since its humble start in 1978, the contest has evolved into three days of pork-scented smoke, plastic pig noses, elaborate team structures, 500 trained judges, concerts, and, of course, some seriously competitive teams that have spent years, not to mention thousands of dollars, refining their recipes and methods.
The Memphis Flyer  |  Susan Ellis  |  05-16-2008  |  Food+Drink

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