Preformed patties at the market can make grilling a snap, but the TLC put into freshly made burgers can make all the difference at a barbecue. Christina Maiellano knows nothing can top her lovingly prepared Italian Provolone Burgers and it’s the secrets found in each bite that make guests coming back for more.
Guacamole is great, but there has got to be more to the avocado. The deceptive green sphere (it routinely is thought of as a vegetable, but it’s really a fruit), can find a home in any type of dish. Sliced on a sandwich or served atop a salad, it adds a creamy, unique flavor.
Though burgers and dogs are the hallmark of just about every barbecue, fish can be an fitting — and fit — addition to the meal. Whether a shish kebab, a fillet or tossed on whole, a friend from the sea will brighten the eyes and taste buds of even the most hardened grill guru.
When it comes to summer fare, mustard — all varieties of it — makes a regular appearance at the table. The condiment is the perfect topper for hamburgers and hot dogs or can be mixed into a salad dressing. But Theresa Mavellano prefers a dash of Dijon in her Tomato Fettuccine.
I always keep a reporter’s notebook in my handbag. If I happen upon a new restaurant, I whip out my journal and write down the particulars.
The brown-bag lunch is the perfect solution when our stomach clocks go off between noon and 1 p.m., especially in tough economic times.
