I love grilling vegetables because doing so concentrates their natural sugars and amps up their flavor. During the summer, the usual suspects are zucchini, eggplant, onions, peppers and corn. They’re all delicious this way and they all become tender in an agreeably short amount of time.
But it recently occurred to me that a number of the veggies I love roasting in the oven — broccoli, cauliflower and carrots — might also shine if cooked on the grill. Turns out, they do!
Think of Audrey Hepburn, and your mind will likely conjure up an extraordinarily elegant woman in a boat-necked black dress, huge sunglasses, gloves to the elbow, and a chic updo.
It’s doubtful you’ll picture a woman in jeans and T-shirt settling down in front of the TV with a plate of penne and — gasp! — ketchup.
Craft brewers apparently come equipped with vivid imaginations, creating a vast variety of uniquely flavored, exciting beers. In that regard, they may have created a whole new industry, or at least breathed new life and fresh ideas into a world awash in yellow factory suds.
A Wisconsin cheesemaker is debuting a 20-year-old cheddar this week that's short in supply and big on price.
The cheddar from Hook's Cheese Co. of Mineral Point goes on sale Friday for $209 a pound. Most of the 450-pound supply is already spoken for, with orders coming in after the planned sale went public earlier this year, the Wisconsin State Journal reported.
Want to be the hero of your July Fourth gathering? Leave the burgers and dogs to somebody else. Ditto for the potato and pasta salads. What you want to bring is the sangria. Because it’s hard to go wrong at an outdoor summer party when you’re the one toting the pitcher cocktail.
Still, I’m not a big believer in working hard for my cocktail. So this recipe is a breeze to assemble. Just dump and stir in the morning, then let it chill for a few hours before serving. Whatever you do, don’t add ice until it’s in the glass, and even then keep it to one or two cubes at most. Nobody wants a watered down cocktail.
There’s no real shocker here — avocado pairs delightfully with a rich and meaty chili.
But I decided to pair them in a fresh way that is just right for summer grilling season.
Warm weather chases away the winter blues and so should summer cocktails, according to Mike McDonald, a mixologist with the Milwaukee firm Bittercube Bitters. He says there’s no time like the present to polish up the glassware, start grating citrus fruits and get down to some serious cocktailing.