I hate to break it to you, but summer is ending. I think you already knew this. The angle of the light creates a golden hue on everything it touches and the leaves are beginning to fade from bright green to pale yellow.
It’s the quintessential potluck food: 7-layer salad. With its layers of iceberg lettuce, peas, tomatoes, onions, cheddar cheese, bacon and mayonnaise, it’s colorful, crunchy and creamy all in one bite.
I push vegetables; I encourage meatless mains as often as possible. But sometimes you just need to splurge. Our family adores lamb. Grilling makes it even better. For a small group, I’ll make lamb chops; for a larger crowd, boneless leg of lamb impresses and proves super easy.
Do you keep a salt shaker on the dining-room table? More important, do you use it on the food on your plate? If so, then I’d like to suggest that you may not be seasoning your food properly. Let’s fix that, shall we?
Fresh air, gorgeous views and mile after mile of rugged but walkable wilderness — there are few forms of exercise more enticing than a hike along beautiful mountain trails. It’s good for the body, mind and spirit.
Back in June, we wrote about a number of rosés that would be perfect for summer sipping. Since then, we have seen an absolute deluge of pink wines coming from Pacific Northwest wineries — so many that we decided we’d better put the spotlight back on this exciting and growing category.
Cooking may not be a gender-specific activity, but there are some characteristics that follow stereotypes more often than not (read on before you start to object). At least that’s what Steven Raichlen says — and we tend to agree. He’s the guy who has brought us more grilling books than one would think possible (most of the 30 books he’s written, including “Planet Barbecue!” and “Barbecue! Bible”). Now Raichlen directs his considerable culinary knowledge to another subject he’s equally skilled at: teaching men to cook in “Man Made Meals: The ...