Cooking and Baking

Weekend Cook and Tell: Let the Grilling Begin, Part 2

Welcome to Weekend Cook and Tell. Every Wednesday we thumb through the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.

For many folks Memorial Day weekend is the official start of grilling season and around this time last year we asked all of you to share your char broiled menus for a challenge we called Let the Grilling Begin! It's always a treat to see what all of you are cooking up at home, so this year we decided to pose a similar challenge. We're calling it Let the Grilling Begin, Part 2 (creative, we know) and are asking you to share your Memorial Day menus with us again.

As usual our trusty newspaper food sections are brimming with grilling ideas and inspiration. The Oregonian is grilling Greek-style with Pork Souvlaki and the Houston Chronicle has a slideshow of great recipes ranging from Grilled Beef Tenderloin and Escarole to vegetarian friendly Black Bean and Hominy Succotash with Barbecued Portobello Mushrooms. An of course, last year's round up of your recipes had some pretty spectacular grillables as well.

Show us photos of your Memorial Day barbecue spreads on Photograzing (make sure to include "Cook and Tell" in your submission title), and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of grill marked recipes, ideas, and experiences next Wednesday.

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