From the Center for Cultural Outreach, a unit of the Pennoni Honors College at Drexel University
Cupcakes dead? Of course not.
The (dis)comfort of weiner schnitzel
Building a better burger
Treasures and horrors in local cookbooks
A white wine worth contemplating
I like the onion in foil with butter idea!
Regarding the corn, if you grill it with the silk in place, the silk will come off easily with the rest of the husk when it’s done. I have found no need to do that beforehand.
I’ve always found an easy way to make grilled veggies is to cut them into 1/2 to 3/4 inch pieces, marinate them (in olive oil, balsamic vinegar, oregano, basil and parsley) then 3 or so hours later put them on bamboo skewers (which are first soaked in water to make skewering easier). Then, put them on the grill (on high heat), turning after each of the three to four sides is charred. Whenever I do chicken skewers, I put all of the chicken on its own skewers (not with the veggies), so it cooks better and stays moist. Happy grilling!