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June 1, 2011
It’s thrills on grills with rubs, brines and marinades
We may grill all year round, but summer traditionally signals the start to barbecue season. And something about that barbecue grill, says Food Network star Guy Fieri, conjures up all the best parts of summer.
Read more on The Southern Illinoisan
Go low and slow
Grilling is high and fast, barbecuing is low and slow, or so the old saw goes about the differences between these two outdoor cooking styles. But grilling also can mean low temperatures and slow cooking times if you plan and grill-roast accordingly.
Read more on The Post and Courier
Anderson Bakery to participate in ‘Fancy Food’ show
The Sweetery of Anderson plans to present three of its creations — with one a debut – at the 2011 Summer NASFT Fancy Food Show in Washington, D.C. , in July. The three concoctions are Wine Sticks, Cake Croutons and Red Velvet Fusion Cake.
Read more on The Greenville News
Dr. Irene S. Levine: Cruising the Mediterranean: A Speed Date on Oceania Marina
Spending a week in Barcelona prior to our departure was like eating dessert first. We fell in love with the city’s Catalan cuisine and culture, its unique neighborhoods, and modernist architecture.
Read more on The Huffington Post
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