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Marinade

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Kebabs please everyone. We can make meatless kebabs, lean turkey kebabs and, for a treat, beef sirloin kebabs. Scale the recipes up or down based on the number of people to serve.

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Do you know the meaning of Cinco de Mayo? It’s a holiday that commemorates when the Mexican army defeated the French in the Battle of Puebla against overwhelming odds in 1862. Puebla and many U.S. cities have huge celebrations with parades, festivals and dancing. And, of course, food.

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This recipe should please even the non-fish eaters in your family, thanks to a spicy-sweet marinade made with soy sauce, brown sugar and plenty of minced ginger and garlic. There's also a little zing from finely chopped hot chili pepper.

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Lemons bring out the best in other foods. Use juice in vinaigrettes and marinades, drizzled over seafood, poultry, sauteed vegetables, whole-grain side dishes and fruit or as a color-pop garnish for foods and drinks, or use zest in baked goods and desserts. Choose thinner-skinned fruit that’s heavy for its size to ensure the most flesh. Avoid any green on the skin, which means it’s under-ripe; lemons don’t ripen off the tree. Over-ripe fruit will be wrinkled, dull-colored and overly soft or hard.

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There are many forms of ginger: dried, pickled, preserved, crystallized, candied, powdered, ground and fresh, which packs the most flavor. Refrigerate unpeeled, fresh ginger a few weeks, or freeze up to six months. Keep dried and ground ginger tightly sealed in a cool, dry place. Slice, chop or grate ginger into veggie side dishes, stir fries, soups and roasted or mashed winter squash or sweet potatoes. Mix with soy sauce, olive oil and garlic and use as a salad dressing or marinade. Definitely add it to baked goods for warming, sweet-smelling bliss.

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Take a look in your pantry: If you have ingredients like soy sauce, garlic powder, paprika, balsamic vinegar and garlic, you can throw together a flavorful rub or marinade in minutes. 

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Of all the splendid flavors found in the cuisines of India, tandoori dishes are among our very favorites. Yet the word “tandoori” itself does …

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