Sur La Table® is committed to celebrating cooking and entertaining in a unique way with only the world’s finest cookware, bakeware, serveware and much more. This summer, Sur La Table® will keep your kitchen well stocked for the grilling season with these 11 products ranging from a grill basket to bbq sauces. You’ll be well prepped for any summer meal. Enter for your chance to win after the jump.
Warm weather never fails to incite a lobster craving. Soft, buttery lobster rolls are a given, but catching, storing and cooking them ourselves never gets old, either. There's a recipe in there for lobster steak, an actual steak made from actual lobster, reasons why and why not to buy and spritz on lobster cologne and maybe most importantly, a pretty awesome motorcycle made from a whole lobster shell. We may not know art, but we know what we want to eat.
We answered a lot of important questions this week. How do you define 'the best' in today's restaurant world? Are U.S. restaurants shifting away from 'the customer is always right'? What's the difference between shrimp and prawns? What could one Arrested Development-themed banana cost? And probably most importantly, why was Richard Branson wearing a dress and lipstick on a plane to Malaysia? Answers in this week's most popular stories.
This week we grilled one of our favorite cuts of one of our favorite meats, after marinating it in beer and brown sugar. Oh who are we kidding, we love all cuts of all meats after marinating in any beer and any sugar. But this ribeye recipe is really a standout if you're in the mood for a great steak. Enjoy this week's new recipes.
I imagine a fight to the death between a chicken, a turkey and a pig...and an animated slab of bacon, I guess, resulting in Oscar Meyer's brand-new bacon dog. Is the media going hog-wild? You bet your chicken-ham. More after the jump.