The F-Word: Food

50 Great Grilling Recipes

Grilling season is here again, and that means one thing: all of your meals are about to get a whole lot tastier. There’s something about a little char with your veggies and a smoky flavor to your meat that makes dinnertime so much more satisfying ― especially when that meal is eaten al fresco.

We have those recipes for you ― 50 of them, to be exact. These recipes run the gamut of classic grilling dishes to creative new meals to cook outdoors. We even have a recipe for a bacon weave wrapped burger.

Jews Can Eat Bacon!

Jewish people can eat bacon, says a scholar who is re-examining the book of Leviticus.

Professor Robert Gnuse, who teaches at Loyola University’s religious studies department, believes that the dietary rules presented in Leviticus weren’t meant for all followers of Judaism. The verse, found in chapter 11 of Leviticus, states:

“And the swine, though he divide the hoof, and be clovenfooted, yet he cheweth not the cud; he is unclean to you.”

Many Jews have followed this dietary law for thousands of years, believing they were forbidden from eating pork.

But in a recent article in Haaretz, an Israeli media outlet, Gnuse speculated that the rules specific to food and clothing in Leviticus were meant for priests, not followers. He believes that sometime during the Babylonian exile, someone told the Jewish people to follow all of the rules in Leviticus to bring them closer together as a community.

Gnuse’s theory differs from many traditional scholars. Professor James Watt, who teaches religion at Syracuse University, told Haaretz that the rules found in Leviticus were meant for everyone.

And so the debate continues.

Coffee Ice Cubes!

Nothing kills a buzz faster than watered-down iced coffee on a hot summer day. Enter Starbucks and its not-so-new-yet-perfect solution: coffee ice.

Yes, that’s right, for 80 cents per drink you can pack even more caffeine into the already pretty heavily caffeinated drink offerings available at the coffee chain.

The frozen gold ice is in a testing period at 100 stores in St. Louis and Baltimore, Cosmopolitan reports. But if the reactions on social media so far are any indication, you might soon find these pellets of goodness at a ’bucks near you.

Don’t Refrigerate Champagne

If you’re like us, drinking Champagne is easy to do. But if you’re also like us, you’ve probably been storing your Champagne all wrong.

During a recent taste testing for Moët & Chandon’s new sparkling Champagne, Ice Impérial Rosé, winemaker Marie-Christine Osselin told HuffPost an interesting fact about keeping your bubbly in the fridge for too long.

“If you’re planning to enjoy your bottle of Champagne (or sparkling wine) within 3 to 4 days of the purchase, it is fine to store the bottle in the refrigerator,” Osselin said. But only keep it in the fridge for a few days, or else the bubbly will begin to change.

“If it sits in the fridge for weeks, the cork can dry out due to no humidity,” she said. “As corks dry out, the seal between the bottle and the cork loosen up and the Champagne will oxidize faster, changing its aromas.”

Instead, Osselin suggests storing all types of sparkling wine (whether it’s Champagne, prosecco, cava, etc.) in a cool place, away from light with a consistent temperature, until you are ready to drink it. That could mean a cellar or a wine rack, if you have enough space.

Big Batch Cocktail Recipes

Let’s all be honest here: the reason we don’t enjoy cocktails at home as much as we do when we go out is because there’s a lot of work involved in making just one simple drink. That’s why we usually reach for wine or a beer. But there’s a solution: big batch cocktails.

Big batch cocktails provide a bigger reward for the amount of work you put into mixing. Depending on how big your batch is, the rewards could be tenfold. Genius, right? Here are a few recipes to get you started. But really, with the right sized pitcher, most cocktail recipes can be multiplied to make a batch. Cheers!

Best Vinaigrette Recipe Ever!

People get intimidated at the prospect of making their own salad dressing because some recipes feel complicated. There’s a long list of ingredients, a whisk, and a steady hand that has to slowly pour oil. Plus, you have to worry about emulsification ― the breaking down and blending of fat into acid.

But it doesn’t have to be all that scary. And today, we’re going to show you how with a simple mason jar balsamic vinaigrette from The Kitchn.

Balsamic vinaigrette is a classic choice when it comes to salad. And there’s good reason for it, too ― it’s acidic and sweet, covering the range of flavors that translates this simple dish into an exciting one for your taste buds.

The classic vinaigrette comes in all varying degrees of complexity, but we think the simplest is the best. And all you need for that is 1/4 cup balsamic, 3/4 cup olive oil, a pinch of salt and a pinch of pepper ― plus a jar for shaking. And if you’re looking to add creaminess to your balsamic vinaigrette, just add a teaspoon of dijon mustard to the jar before you shake. It’s that simple.

Recipes here.

Where Tequila REALLY Comes From

Before you even think about licking your hand, sprinkling some salt and downing a shot of tequila in honor of Cinco de Mayo, there is something you need to know: that’s not how you’re supposed to drink tequila. Downing tequila in that way was common when cheap tequila dominated the market, but things have changed ― our tequila options have improved to the point where we can slowly sip the better tequilas.

And if you knew where tequila came from, you might give this Mexican liquor a little more respect. There’s a whole lot of work that goes into making tequila ― back-breaking work, too. And it all starts with the most impressive of all succulents, the blue agave plant that famously grows in the state of Jalisco, Mexico. Details.