I was born into a grilling family. My father actually built his own grill, out of a bunch of pipes and an unused oil drum. (At least, I hope it was unused – with my dad, you never knew.) He started every Saturday night standing beside it, raising the lid to taunt our neighbor with smoke, occasionally turning things, timing his cooking by how long it took to drink a can of beer.
For all their delicacy and sweetness, peas in the pod are just not the kind of thing you make a habit of cooking on a weeknight – not with the shelling that needs to happen before they would yield enough for dinner.
Break out the basil, party with your parsley. If you want to ramp up flavor without adding a scrap of fat, salt or sugar, herbs are the answer. They’re nature’s green goodness, enhancing our food and our lives.
Mac’s Speed Shop has been grabbing a lot of trophies: After winning at the Beer, Bourbon and BBQ Festival in Charlotte, the restaurant’s team went to the legendary Memphis in May barbecue championship and came back with another win.
In case you haven’t noticed that big “100” on the bottles lately, 2017 is the 100th anniversary of Cheerwine. If you’re not from the Carolinas and you haven’t paid much attention to Cheerwine, other than wonder why a soda with no alcohol has a name like that, you may not know why that matters.
The Pinterest-popularized “mug food” is a dish made by mixing ingredients in a coffee mug and zapping it to “bake.” The mug brownie started it all; from there, mug enthusiasts moved to mug pumpkin pie, mug doughnuts and mug cheesecake (ew).