(mailing, James Berry)
[[invoke. page:newsletter1 # These are some of the fields that may be used # ============================= # leadimageid: # leadtext: # story1id: # story1text: # story2id: # story2text: # recipe1id: # recipe1text: # recipe2id: # recipe2text: # vad: (html for vertical ad) # hitBucket: (name used to track delivery) # ============================= leadimageid: 236480 leadtext: !fmt/block | h1. Dear readers, I wouldn't call our friend Gideon a grill fanatic, but he does have three Char-Broils over in a corner of the yard — a Rolls Royce model that he cooks on regularly; an ancient grill (his first) that he never cooks on but can't bear to part with; and a workhorse that he can use, despite its broken lighter, if there's overflow. It's a sort-of grill museum, and if Gideon's moist and flavorful salmon is an indicator, every household should have one. Nothing like that at our place, though. We have a simple three-legged Weber, and every time we want to use it, we have to drag out the chimney starter. We never regret the effort, however: Grilled food says summertime as much as Watermelon Mint Pops or Dark Chocolate Ice Cream. We've got plenty of how-to-grill content on Culinate, including Matthew Amster-Burton's advice for yakitori grilling (also known as meat on a stick); Bob Blumer and Elizabeth Karmel's tips on cooking pizza on the grill; and David Joachim and Andrew Schloss's technique for grilling vegetables and other sides. Some of our favorite grill recipes too: Kathleen Bauer's fantastic Paella on the Grill; Matthew Card's tender and flavorful Grill-Smoked Spatchcocked Chickens; and Ellen Jackson's amazing Grilled Mussels and Clams. Finally, there's Augusta Scattergood's review of Holy Smoke, a book about North Carolina barbecue. I don't think I'm spoiling anything by telling you that despite the fact Scattergood hails from Memphis, she really likes this book. Happy Fourth! Kim Carlson Editorial Director # The lead text story1id: 285747 story1text: "Portland chef Jenn Louis teaches us to make baked eggs with castelvetrano olives, one of her favorite simple meals — and now one of ours, too." story2id: 279438 story2text: "In this excerpt from her memoir about being a lifelong vegetarian who learns to eat meat, the teenaged Tara Austen Weaver falls for Martha Stewart." recipe1id: 32087 recipe1text: Reminiscent of your favorite sushi roll, but with succulent, marinated chicken. recipe2id: 3435 recipe2text: Breaded and baked cheese makes a creamy-crunchy accompaniment to tender greens. # The ad vad: | <a target='blank' href="http://howtocookapp.com/"> <img src="http://ads.culinate.com/htce/CUL-HTCE-Skyscraper-v0.4.png" " width="120" height="600" alt="" border="0"/></a> ]]