Elizabeth Smith

Mention the start of grilling season to a diehard grill master and prepare to get an earful about how grilling is always in season. It certainly was in my house growing up. The Midwest’s unforgiving weather didn’t deter my father from firing up our grill. The frequency of grilled meats, fish and veggies at my house meant we experimented a lot with added flavors, from Cajun to Asian-influenced, smoky to sweet spices.  

Dry Rubs: Jamaican Me Hungry
If you haven’t already befriended dry rubs, it’s time. They add depth of flavor to your favorite grilled foods, but try them when you’re baking and pan-frying too. The right combination of spices can give your meal a Southern kick, an island flare or a Texas twist. Try them with beef, tofu, fish, pork chops, chicken breasts and vegetables.

Explore a wide variety of combinations and follow these guidelines for best results:... Read More

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It’s been a while since I’ve had time to blog, but I couldn’t wait any longer to share this with you. Have you ever had marshmallow creme? This awesome stuff is like fluffy, spreadable marshmallow. You can sandwich it between cookies, use it in s’mores, spread it on a cupcake…   or just lick it off a spoon... Read More

Michael McCay, the owner/winemaker of McCay Cellars, believes that Lodi might have discovered “its own Pinot Noir.”  He’s thinking, however, that it may be red wines made from the Grenache grape. “There is a lot of potential for Grenache in Lodi,” says McCay.  “It may become one of the great grapes of Lodi, right up there with Zinfandel.  It’s the perfect fit for our Mediterranean climate.” Wherefore the Pinot Noir analogy?  Explains McCay, “We can make can make an incredibly elegant style of wine in Lodi because of our consistent, predictable growing season.  The sun comes up over the Sierras.. VIEW MORE »... Read More