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A delicious 40-year-old recipe for broiled eggplant
Filed under: Dinner, Vegetables, Recipes, Baking, Broiling, America, Real Kitchens 
Recently, I mentioned to my mom that I had an eggplant in my fridge that needed to be used. She started telling me about a recipe that a friend had given her back when she was first married for broiled eggplant. She remembered it being delicious. I didn't pay a whole lot of attention when she told me about it, because if it had been that good, why was it not part of the menu rotation when I was growing up?...
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Stuffed Squash Blossoms are all the rage
Filed under: Vegetables, Recipes, Broiling, On the Blogs 
Despite all my foodie tendencies, I've never made stuffed squash flowers. I grew up with zucchini plants in the backyard every summer and I don't even remember an opportunity to harvest the flowers. I guess they are one of those delicacies that are only available during a very short window of time and if you miss it, then you are out of luck.
However, I've been gazing at the pictures and recipes that other food bloggers have been posting of their own squash blossoms and my curiosity has been piqued. I'm planning...
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Broiled Lemon Salad Dressing
Filed under: Vegetables, Recipes, Fruit, Broiling, How To, America 
One weekend four summers ago, my then-boyfriend and I drove from Philly to a little town in the New York Berkshires, to spend some time with his mom and her boyfriend of 15+ years. They had a gorgeous, mid-century modern house, with a vibrantly green yard, that gently slopped down for several hundred yards, until it met a stream. Sunday afternoon, after a slightly tense, but mostly fun weekend, Susan served us one last meal before we hit the road. She pulled out some cold, poached salmon, a spinach salad with a...
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For the 4th: Galbee (Grilled Korean-marinated Shortribs)
Filed under: West Coast, Beef, Asia, Recipes, Broiling, Barbecuing, Spirit of Summer, Grilling, America 
Yes, the 4th of July in the United States is about being All-American, but in my house, we celebrate Korean-style. At least when it comes to food.
One of the centerpieces of any Korean BBQ is galbee, the cross-cut shortribs that are marinated in a sweet soy sauce, then grilled. It's the same basic marinade as for bulgogi, which I shared before. If you want to do galbee up right, make sure you're prepared - you've got to marinate the shortribs overnight...
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SuperBowl Dip-a-Day: Blue Cheese Dip and Whiskey Hot Wings
Filed under: Parties, Whisky, Snacks, Dairy, Poultry, Cheese, Recipes, Broiling, How To, America, Comfort Food 
What would a collection of SuperBowl dip recipes be without a little blue cheese, considering that it is held to be the gold standard of hot wing dips - excluding hot wing sauce itself, of course. Blue cheese (or bleu cheese, if you prefer) dip is made with a pungent, creamy cheese that cuts into the spiciness of hot wings by adding a new layer of flavor and a cooling sensation that dulls the heat of the chicken....
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Make your own bulgogi at home
Filed under: Lunch, Dinner, Beef, Asia, Recipes, Broiling, How To, Grilling, Comfort Food 
For most of my friends, getting to eat bulgogi is a treat because they have to go out to a restaurant to eat the Korean marinated and grilled beef. For me, eating bulgogi is about the equivalent of eating meatloaf for my friends. It's boring because we ate it a lot when we were growing up. I know that Korean people always tell non-Koreans that they are wrong when they think that all Korean people eat is barbecue and kimchee, but for my family, it...
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Burger King and other charbroilers may be singed by carcinogen suits
Filed under: Lunch, Dinner, West Coast, Beef, Broiling, Health & Medical, Fast Food  Unless you've been off the grid for the past few years, you know that fast food has been taken to task for it's being, gasp, horrible for one's health. Those laying the blame have included most notably writer Eric Schlosser in his scathing book that indicts Mickey D's et. al. and filmmaker Morgan Spurlock. Now a lawsuit in California against Burger King Holdings and CKE Restaurants, which operates more than 1,000 Carl's Junior Restaurants, may spell trouble for operators that flame-broil their burgers.
The suit alleges...
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Tofu can be "steak," too
Filed under: Lunch, Dinner, Vegetarian, Vegan, Grains, Vegetables, Asia, Recipes, Broiling, Frying, Barbecuing, How To, Grilling, America, Light Food, Steak Day  Hey! Steak doesn't have to be reserved for just the carnivores out there! Granted, if you're vegetarian it might be tough to make a meal out of the vegetable sides at your local steakhouse, and if you're vegan, well maybe the House Salad, but when at home, you can still have "steak." Nicole mentioned portabello mushrooms, but I love tofu steaks.
I don't feel...
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One week until all steak: Slashfood Steak Day, May 30
Filed under: Lunch, Dinner, Site Announcements, Restaurants, Beef, Recipes, Broiling, Frying, Barbecuing, On the Blogs, Grilling, America  Don't forget that a week from today, Slashfood will be firing up the ol' Weber and slapping some big, beefy steaks onto the grill. Slashfood Steak is Tuesday, May 30.
Of course, it's so much more fun when it's a party, so we'd love to have you join us. It's Memorial Day weekend coming up - the perfect opportunity to cook your own steaks, whether that be in pan with lots of butter, under the broiler if...
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Dahk (chicken) bulgogi
Filed under: Lunch, Dinner, Poultry, Asia, Recipes, Broiling, Frying, How To, Grilling, Spices 
Korean bulgogi is made with thinly sliced ribeye or other beef, but the same marinade, with a slight modification, can be used on chicken. Simply take the same marinade you use for bulgogi (soy sauce, broth, rice wine vinegar, salt, sugar, garlic, onion, shallots, sesame oil) and about 1-2 Tbsp. goh-cho-jahng (Spicy Korean red pepper paste) for every half cup of marinade. Let thinly sliced pieces of chicken marinate for an hour, up to overnight in the refrigerator, then grill, pan-fry, or...
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