High Tide

My Sundays in the fall revolve around three F’s – Football, Food and Friends. It is always the food that ties the other two together. As you get ready to kick-off your football season, try the recipes for Raging Red Beef Chili, Red Curry Chicken Wings and the Ultimate Patty-Melt.

Barbecue is an event for all the senses. It can be smelled before it is tasted. As you get closer to the smoker you can hear the sizzle of dripping fat like rain on a hot tin roof. A peek inside reveals food that has honored its source and your salivary glands kick into overdrive. The taste would make Rhett Butler give a damn.

Unlike the zombie green zucchini, squash blossoms are a golden orange color that looks like captured sunshine. Recipes: Spaghetti with Squash Blossoms, Squash Blossom Frittata, Crab Stuffed Squash Blossoms

Fish intimidates some cooks because it varies so much from species to species as to flavor profile and appropriate cooking techniques. Recipes: Pan-Seared Salmon with Bacon-Braised Lentils and Porcini Cream; Grilled Bluefish with Tomato Basil Salad and Roasted Garlic Polenta; or Pan-Seared Flounder with Lobster and Crimini Mushroom Cream Sauce.

This month it is time to sink my teeth into a juicy subject. Roasting meat. Roasting meat is probably the most ancient form of cooking. Forest fires and slow deer combined to give our ancestors their first taste of roasted meat. In the 20th century roasting came to mean cooking in dry heat in an… Read more »