Although one normally thinks of pairing a burger or hot dog with an ice cold beer, when grilling other meats, like tri tip, chicken, or pork, don't be afraid to pour wine. When selecting a wine, take into consideration the meat's type of sauce (is it spicy, sweet, herby, etc.?) or seasoning.

I recently enjoyed this 2004 red Bordeaux ($27), by Château Clarke, with grilled boneless pork ribs. It has a rich purple color and berry and dark stone fruit aromas. Smooth and well-bodied, this red has a velvety finish. A blend of 30 percent Cabernet Sauvignon and 70 percent Merlot, this silky wine is drinkable now or can be aged.

Do you enjoy wine with barbecue? What's your favorite pairing?

With Summer grilling in full force and smoke-tinged cocktails taking the helm at bars nationwide, the food world has been singing the virtues of liquid smoke. But what is this mysterious substance, and how does it obtain its trademark taste?

A concentrated flavoring used to duplicate the essence of smoked wood, liquid smoke is literally the flavor of smoke captured in water. Wood chips or sawdust are burned in a controlled environment, producing tiny smoke particles held in water vapor. Chilled air is introduced, causing the particles to condense into liquid. The liquid is then aged in oak barrels.

Liquid smoke is usually made from smoked hickory, mesquite, pecan, or apple wood, and can be applied to a gas grill to add a charcoal flavor, added to a meat marinade or curing solution, or used on soft cheeses and meatless proteins such as tempeh.

Source

Grilled cheese sandwiches are typically a wintertime comfort food, but add some summery farm-stand flavor, and this favorite sandwich adopts an easy, breezy attitude for the warmer months. I got the idea for this recipe when I scored a jar of delicious strawberry and meyer lemon marmalade from Blue Chair, which has an effervescent citrus flavor and a hint of rosiness. With fresh green pea sprouts, it transforms the grilled cheese from classic cold-weather meal into a tribute to Summer farmers markets.

If you can't find this brand of jam, try mixing a lemon or orange marmalade with traditional strawberry jam for a similar fruity flavor. The aged Irish cheddar provides a perfect salty counterpoint. To get the recipe and step-by-step photos, read more

• A growing number of food vendors have taken to the streets of San Francisco. — San Francisco Chronicle
• Make Jacques Pepin's smoked salmon paté in a matter of minutes. — Boston Globe
• El Bulli's Ferran Adrià has developed a beer that's meant to be enjoyed like wine. — New York Times
• The Wholesome Wave Foundation, a federal food assistance program that draws families to farmers markets, is breaking ground. — Washington Post
• What are the keys to whipping up a well-balanced vinaigrette? — Chicago Tribune
• Scientific breakthroughs have allowed California to make major advances in blueberry farming. — Los Angeles Times
• Robert Parker's Wine Advocate, long championed for its editorial independence, is under fire for accepting industry-paid trips. — Wall Street Journal

Source

When planning your rehearsal dinner, take into consideration the theme of the wedding. If you're having a black tie big day, don't host an equally formal rehearsal dinner. Instead throw a laid back luau, festive hoedown, or in the case of my girlfriend, Ronda, a backyard grilled pizza party. Simply put, the rehearsal dinner should not upstage the wedding reception. For this reason, avoid serving cake.

Instead, offer guests a delightfully crisp frosted cookie like these Italian-inspired chocolate hazelnut spiced cookies. They are ideal for a party because they can be made up to four days in advance. Check out the scrumptious recipe when you read more

It's still debatable whether America's in the midst of a food revolution, but a growing number of the country's biggest corporations are focused on promoting natural and local ingredients.

Late last week, McDonald's announced it will take part in a study in conjunction with animal welfare groups, academics, and egg suppliers that compares battery cage-dwelling hens to free-range hens. The following day, Wendy's proclaimed that two percent of its egg purchases will now come from cage-free hens. The response from the animal rights community has been mixed. Although the Humane Society called Wendy's decision "a modest but meaningful step in the right direction," it also maintains McDonald's is only conducting the study to delay reforms in its farming practices.

Both Wendy's and McDonald's have been under fire for failing to change their practices after many other competing chains, such as Burger King, Quizno's, Hardee's, and Denny's, have already converted to using eggs from non-caged hens.

I'm happy to hear that both chains are making a concerted effort to look into free-range eggs — although it's disappointing that only five percent of eggs in North America come from free-range hens. Do you find yourself hopeful or skeptical about the chains' efforts to go cage-free?

Source

Just because it's the middle of the week doesn't mean you can't enjoy a hearty and delicious pork dinner. This recipe uses pork tenderloin, a cut of meat that cooks quickly in the oven or on the grill. When topped with a caramelized onion and honey jam, the pork becomes rich and flavorful. Serve on a bed of rice seasoned with orange and cilantro for a meal that is balanced and satisfying. To check out the mouth-watering recipe, read more