JeanMarie Brownson
Columnist at Freelance
Tribune Food & Dining Columnist at Chicago Tribune
Freelance Tribune Food and Dining Columnist at The Bismarck Tribune
Articles
-
17 hours ago |
theepochtimes.com | JeanMarie Brownson
No matter the Memorial Day weather, the grill makes an appearance. The menu shifts as the clouds roll in—quick-cooking, fully cooked brats when downpours happen, perfectly moist, bone-in pork chops in the sunshine. Today’s lean pork may be good for our waistlines, but tricky for grillers. The challenge is to reap the benefits of the grill’s flavorful, smoky, dry heat yet retain moisture in the lean meat.
-
2 days ago |
tribunecontentagency.com | JeanMarie Brownson
No matter the Memorial Day weather, the grill makes an appearance. The menu shifts as the clouds roll in — quick-cooking, fully-cooked brats when downpours happen, perfectly moist, bone-in pork chops in the sunshine. Today’s lean pork may be good for our waistlines, but tricky for grillers. The challenge is to reap the benefits of the grill’s flavorful, smoky, dry heat yet retain moisture in the lean meat.
-
3 days ago |
arcamax.com | JeanMarie Brownson
No matter the Memorial Day weather, the grill makes an appearance. The menu shifts as the clouds roll in — quick-cooking, fully-cooked brats when downpours happen, perfectly moist, bone-in pork chops in the sunshine. Today’s lean pork may be good for our waistlines, but tricky for grillers. The challenge is to reap the benefits of the grill’s flavorful, smoky, dry heat yet retain moisture in the lean meat.
-
1 week ago |
boomermagazine.com | JeanMarie Brownson
The Turkey Teriyaki Bowl recipe offers a complete meal with rice, protein, and vegetables, plus you can use it as inspiration for future meals, swapping out ingredients and condiments per your whims and kitchen inventory. In her super-personal book, “The Secret of Cooking,” author Bee Wilson lists ideas to motivate homemade meals. A category titled “extremely easy dishes to revive you when your cooking energy is gone,” proves most helpful. My cooking energy usually runs out around Wednesday.
-
1 week ago |
theepochtimes.com | JeanMarie Brownson
Chives and mint sprigs have been pushing up in the garden for several weeks now. Thankfully, much of this country will see the first skinny, emerald green asparagus spears and tiny, tender peas at local farmers markets soon. Green is the color of spring itself, especially the green of a perfectly cooked asparagus or pile of sweet peas. The first step for either vegetable involves a little time.
Try JournoFinder For Free
Search and contact over 1M+ journalist profiles, browse 100M+ articles, and unlock powerful PR tools.
Start Your 7-Day Free Trial →