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Concha Y Tora Wine: Grilled lamb skewers in merquén marinade
An unique smoked chili pepper mix from the indigenous Mapuche Indians ...more
October 28, 2009
Don't let meats get mushy in marinade
Is it possible to over-marinate meat, especially chicken? The timing is just wrong for this recipe I want to make. I can either do it with practically no marinating time, or I would have to leave it for almost 12 hours, which is longer than the recipe calls for. Which would be better? ...more
October 25, 2009
Move yogurt beyond breakfast
Yogurt can be so much more than breakfast. As the base for a marinade, it does wonders for a piece of chicken, fish or meat. And because plain, nonfat yogurt is only mildly acidic, it is especially well suited for marinating delicate foods. And it's a healthy alternative to high-fat sauces. ...more
July 25, 2009
Next Food Network Star: Grilled Rock Lobster
From Michael LaDuke Senior Executive Chef, Red Lobster. ...more
July 22, 2009
Fest Comes On Fast
It's the biggest tourist event of the year and it brings vendors and fans from across the country. ...more
January 30, 2009
Psst: Pork-Stuffed Baguettes; Pass 'Em On!
With a little ingenuity, any recipe can be twisted to suit individual - and regional - tastes. ...more
September 30, 2008
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