Grilling Tips From Top Chefs Spark American Flavor
Debra Hale-Shelton reports on how grilling connects tradition and modern cooking with chefs like Steven Raichlen and Gale Gand sharing tips. From cleaning routines to keeping grills hot and oiled, experts advise prep, fuel readiness, and caramelization through high heat for standout flavors.
MENTIONED IN THIS ARTICLE
Abraham Lincoln
George Washington
Steven Raichlen
Workman
Raichlen
Martha's Vineyard
Mass
Food Network
Gale Gand
Chicago
New York
Gand
Massachusetts
Florida
Raichien
Sali
Ground beef tips from cattlemen’s assoc
Practical guidance on lean fat ratios and storage from the National Cattlemen’s Beef Association. It notes ground beef labeled as ground beef should be at most 30 percent fat, buying before sell by dates, refrigerating, freezing up to two weeks in original packaging, up to four months when wrapped, defrosting in the fridge, yields four three ounce servings per pound, and cooking to 160 degrees.
MENTIONED IN THIS ARTICLE
National Cattlemen’s Beef Assn
Gardeners’ childhood roots shape northeast Kansas plots
Three gardeners Rick Seiwald Paul Heitzman and John Keller share how early experiences with parents sparked lifelong passion for diverse gardens near Perry Lake Kansas Highway 10 between Eudora and Edgerton and in Lawrence. Their plots range from raised beds and oriental crops to volunteer herbs and quirky layouts.
MENTIONED IN THIS ARTICLE
Kansas
Rick Seiwald
Perry Lake
Seiwald
Paul Heitzman
Kansas Highway 10
Eudora
Edgerton
John Keller
Lawrence
Keller
Minnesota
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