Home on the Range
Related Articles
- PARK-GRILL BONUS. S. L. // Marie Claire (US Edition);Jul2010, Vol. 17 Issue 7, p97
The article offers suggestions for grilling in a park including filling the charcoal, firing it and taking one's own cooking grate.
- Meat (en)counter. J.D.L. // Gourmet;Aug2003, Vol. 63 Issue 8, p113
Provides information on the London broil. Reference to broiled or grilled flank steak.
- Off the Grill. Clement, Britney Jean // Yoga Journal;Aug2005, Issue 189, p29
Relates the author's interest in grilling. Real pressure of barbecuing; Connection between food, fire and friends; Secret to great grilling; Factors affecting grilling time. INSET: Now you're cooking.
- MARINATING REDUCES GRILLING HEALTH HAZARDS. // USA Today Magazine;Jul2002, Vol. 131 Issue 2686, p8
Reports that the American Institute for Cancer Research warns studies have found grilling and broiling cause muscle meats to produce cancer-causing compounds. Risks from heterocyclic amines; Process that led to the creation of polycyclic hydrocarbons; Reduction of carcinogens through marinating...
- Restaurants. // New York;8/11/2008, p82
The article reviews several restaurants in the New York City area, including Macondo, Greenwich Grill, and Bar Q.
- A Time to Grill. Tronche, John Laurent // Fort Worth Business Press;7/7/2008, Vol. 22 Issue 26, Special section p30
The article offers insights on grilling for a summer barbecue in Texas. It differentiates the barbecue styles in the Central and Southern U.S., noting that Texas is famous for its smoked beef barbecue. A recipe for grilling a filet of salmon cooked with a vegetable assortment is included....
- HOT OFF THE GRILL. Ridge, Diane // Food Management;Jul2007, Vol. 42 Issue 7, p48
The article presents several recipes related to grilling including Grilled Ginger Mahi-Mahi with Florida Tropical Fruit Salsa, Grilled Savory Boneless Leg of American lamb, and Flank Steak with Grilled Stonefruit Salsa. INSETS: GRILLING FOR A CROWD;THE MIRACLE OF MARINADES!.
- Fast and Flavorful. // Organic Gardening;Nov-Jan2009/2010, Vol. 57 Issue 1, p32
The article offers tips for grilling scallions. It states that scallions should be grilled in bundles and the roots should be trimmed off. It suggests rolling the trimmed scallions in a mixture of olive oil with salt and pepper. It adds that they should be grilled over low fire and turning often...
- Corporate chefs highlight prep techniques on the menu. Kruse, Nancy // Nation's Restaurant News;7/4/2005, Vol. 39 Issue 27, p27
Shares corporate chefs' preparation techniques on the menu. Advantages of fire grilling over flame broiling; Popularity of casual-dining menus; Emphasis on healthful culinary techniques.