Friday, May 22, 2015 Sivan 4, 5775
How to compete with rising food prices
By:
Ethel Hofman, JE Feature
Sticker shock doesn't just occur at the gas pump these days. Food prices across the nation are rising at an alarming rate. On a recent shopping trip, for instance, I wound up spending $2.29 for three oranges and 29 cents for a single banana. And that's conventionally grown, not organic! But take heart. There are ways to pare down rising...
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Adding extra moisture makes meats meant for the grill much jucier
By:
Andrew Schloss, FE Feature
The intense heat needed for grilling tends to dry out foods like chicken, fish and veal, which have delicate fibers and little interior fat. Thus, these items become prime candidates for brining. Soaking in brine that is around 5 percent salt by weight, for as little as an hour before grilling, can make meat noticeably juicier and preserve its tenderness...
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Almost any fruit can be cooked on the grill. Hard fruits, such as apples, pineapples and pears, are easier to grill than softer fruits, such as peaches, nectarines, plums and papaya. Softer fruits require more attention when being grilled to prevent overcooking, which will cause the fruit to become mushy. Softer fruit only needs to be heated, not cooked. Many...
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Veggies take on a whole new flavor
By:
Louise Fiszer, JE Feature
I opened my home recently for a grand backyard barbecue - with all the trimmings - to celebrate the first days of summer. Early on in my menu planning, however, I discovered that the majority of my guests were vegetarian. I didn't want to deprive them of the scintillating smoky scents and flavors that only a grill can impart, so...
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To treat Dad royally this June 16, put a lawn chair in a shady spot and the newspaper on a table nearby. Serve him a tall glass of his favorite cold drink. While he enjoys a peaceful morning in the great outdoors, start preparing a brunch fit for a king. When the food is ready, the kids can unroll a...
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