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Recipe Wed Jul 25 2007

Quick path to tasty grilled potatoes

Grilled potatoes with arugula and pearl onionsOn those summer nights that find you rushing to the grocery store after work with nothing planned for dinner and yearning for something fresh off the grill, try this. Instead of passing by the potato bin, bemoaning their heavy starches and long cooking time, toss a few in your basket. When you get home, punch a few holes in each and throw them in the microwave for five minutes. It's not quite long enough to cook them through, but it's enough to give them a poor man's parboil. Meanwhile, fire up the grill. When the potatoes are done, carefully thread them onto some skewers, baste with olive oil and whatever spices you like, and grill them for another five minutes. They'll be ready for a quick light summer potato salad, say with some arugula, some grilled scallions or pearl onions, and whatever other herbs you have growing in your backporch garden.

 
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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
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About Drive-Thru

Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
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Editor: Robyn Nisi, rn@gapersblock.com
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