Americans have embraced plenty of four-star French desserts, including crepes, crème brulée and cream puffs. But the less glamorous clafouti remains something of a novelty.
Serious grillers usually steer clear of skinless, boneless chicken breasts because they know that high heat tends to dry out the meat.
No doubt you’ve heard the buzz about “super foods” such as blueberries and pomegranates.
Does anybody really need two all-beef patties? Portion-conscious carnivores might want to consider swapping the second slab for a soul-satisfying slice of earthy portabella mushroom featured in The Star’s Beef and ’Bella Burger.
Chefs use marinades to make foods tender and infuse them with flavor. But scientists have discovered marinades also act as a barrier to potentially carcinogenic substances that are created when meat and fish are cooked over flames. Using a marinade before grilling reduces HCA (heterocyclic amines) by 92 percent to 99 percent, according to American Institute for Cancer Research (aicr.org).
Whether you order chicken spiedini at an Italian mom-and-pop ristorante or the Olive Garden, chances are good the benefits of grilling lean chunks of meat over an open flame will be overshadowed by the dish’s overall fat content.
