Just about anything can be grilled that won’t slip through the grate or grilling basket. You can’t grill batter, you can’t grill soup (though you could keep it hot on a grill). I don’t know that I’d grill a tough vegetable, like cabbage or kale, but you could try. One of my favorite vegetables to grill is radicchio.  Its natural bitter notes take on the smokey charred flavors of hot open flames deliciously. And when paired with the acidic sweetness of balasamic vinegar, it’s a great side dish. I’d like to underscore the importance of balsamic vinegar here. Its intense sweet acidity offsets the natural (pleasing) bitterness all foods grilled over high heat pick up. I love a product called Crema di Balsamico, which is basically pre-reduced balsamic. Just a few drops of it are Read On »

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Video: watch the Kocurek Family discuss the history of charcuterie and their business, via Huffington Post.

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Taking a breather and have have been eating load upon load of NC clams. So good and so delicious.   The Perfect Way To Cook Clams Use the little guys, little necks or cherrystones. Saute some garlic in a big pot in some butter or oil. Add a cup of white wine and a cup of water (all depends on your pot, you want plenty of steam). Throw in some fresh thyme, dump in your clams, cover and cook on medium high or high. Melt some butter. When the clams open they’re done. If you have a lot, take out the open ones so they don’t over cook. Eat them standing up, dipping clams in butter. If you want, strain the pot liquor through a coffee filter and use to make a clam chowder or Read On »

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I’ve known of Dorie Greenspan for ages, author of numerous books, highly respected and well-liked in the food world, even has large group of blogs at Tuesdays with Dorie, dedicated to her book, Baking: From My Home To Yours.  But it wasn’t till last fall at a BlogHer gathering did I get to see for myself what a sweetheart she is. She looks like and reads just like who she is, a genuine cook and wonderful spritely soul. Last fall she published Around My French Table, an exquisite book of her favorite recipes (and a steal at $22 from Amazon—how do they do it?!). My dear friend Lee asked for and received this book for Christmas. When we had Lee and her husband Les over for that spatchcocked grilled turkey, Lee appeared with an hors d’oeuvres from Read On »

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I’ve been loving Jonathon Sawyer‘s Greenhouse Tavern in downtown Cleveland recently and after a joyous meal there not too long ago Donna asked to hang out and shoot.  She’ll be posting a gallery soon but the above is of one of my favorite dishes to eat, period. I can almost never help myself from ordering it when I see it on the menu. It’s also something that’s inexpensive and great to serve at home, and easy if you have a grinder (or a sharp knife—some of the best tartare I’ve had is roughly chopped beef).  Chef Brian Reilly (pictured above) made it for us the other day. Greenhouse grinds beef tenderloin to order with an old fashioned hand crank grinder, seasons it with salt and pepper and olive oil, puts a soft poached egg on Read On »

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