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Because there's more out there than just rum and coke.<p>Be warned: you might have to repeat your order to a (kind of annoyed) bartender a few times, but it's totally worth it.
1. Fill up on meat and fish.<p>Even if you're not hunting, be on the lookout for meat.<p>Meat was the biggest source of energy for our caveman …Nutrition
12 to 16 Servings<p>Beef brisket and a backyard smoker: It doesn't get any more "Texas" than that.<p>July 2013Print<p>Ingredients<p>1 10–12-pound whole beef brisket, fat trimmed to 1/4-inch thickness<p>1/3 cup kosher salt<p>1/3 cup freshly ground black pepper<p>Equipment<p>A charcoal grill and a drip tray<p>A chimney …BBQ
<b>Jeanne Kelley</b>'s marinated and grilled flank steak with arugula salad comes from the "Spring" chapter in her new <i>Kitchen Garden Cookbook</i>. But with its clean flavors and almost effortless preparation, the dish lands squarely in the realm of summer cooking. Besides, arugula grows year-round in many …
<b>By Martha Rose Shulman</b><p>I was so saddened by the recent death of food writer Penelope Casas. I never met her, but I've long depended on her work for my own research. Her first cookbook, <i>The Foods & Wines of Spain</i>, was published in 1979 and was for decades the only act in town if you wanted to know …
Incorporate a little Thanksgiving flair and transform your traditional margarita vibe. Fall is such a wonderful season of opportunity, don’t you agree?<p><i>Welcome to our cocktail series, “The Happy Hour.” It’s Friday afternoon. Make yourself a drink.</i><p>Don’t think that just because the weather is turning …Cocktails