Featured Stories

Posted on 11th Jun, 2013by The Dishwasher Dad

The Dishwasher Dad Grills: Zen and the Art of the Grill

Dishwasher Dad

It is a rare and special thing to know one’s true calling.

Michelangelo was an artist, Einstein was lucky enough to stumble on physics, even Charlie Sheen seems to have settled into what nature intended for him. But most of mankind unluckily stumbles though life, fruitlessly searching. I, however, am also one of the chosen few. Alas, my natural place on earth is at the kitchen sink. If you go by Intelligent Design, God and evolution gave me the opposable thumb so I could elevate myself from the animals and my fellow man by grasping a scrubby sponge. Thankfully, it was someone else’s destiny to actually invent the scrubby sponge. It would NEVER have occurred to me to affix the rough to the soft…genius!

The Tao of Weber

I spend most evenings after dinner within arm’s reach of the sink. It’s a beautiful big white ceramic number, ergonomically arranged next to the actual dish washing machine. Not exactly the ceiling of the Sistine Chapel or E=MC2 or wherever Mr. Sheen does his business, but one can’t fight destiny. That doesn’t mean that one can’t sneak behind its back occasionally and pretend it’s possible. Whenever our food pyramid and micro-climate allow, I sprint out onto the deck and fire up the grill. I love to grill meat…I really do! Fish works as well. Brats, Italian sausages, turkey burgers. Even the veggies get a taste of open flame: grilled onions, zucchini – sliced and kissed with olive oil and salt. I know I’m not the best, nor accomplished in the art, but when I lift the lid of the Weber and my head disappears into the delicious cloud, my eyes aren’t watering from the smoke alone. When I barbecue, my heart sings. As an added incentive, on those nights I earn a reprieve from my scrubby sponge.

Lately, as I scrape the crusty cheese and cold pasta down the dispose-all (second best invention ever) I have been harboring mutinous thoughts. My mind drifts out the old window over the sink, up into the blue California sky and races Texas-ward. I’m not fool enough to think I can do a complete end-around on destiny, but maybe I can even out the scales a smidge. If I can learn to make that barbecue beef brisket or maybe some Southern grilled chicken with macaroni salad, then maybe my grill won’t just be a change of pace. If I’m impertinent enough to broaden my repertoire, a spicy barbecued leg of lamb comes to mind, perhaps I’ll be asked to man the flames, instead of just allowed to. It’d be a little like Charlie Sheen actually acting, instead of doing those things which come naturally to him.



The Dishwasher Dad lives, washes dishes, and grills in San Carlos, California.

Food, we love you.

Featured Stories

Posted on 19th May, 2014by Andrea Cutright

What to do with all this: Fennel

What to do with all this: Fennel

3 oranges and 20 fennel bulbs in my CSA Box! Oh yeah!

Maybe you’re not as enthusiastic when this happens to you? Embrace fresh fennel because it has so many positives. It’s a beautiful plant with some real curves. It has those lacy, delicate fronds. It tastes like completely matured celery, able to buy its own liquor. [Note: Finocchio is the Italian name for Fennel and it's earned it's own Urban Dictionary entry]

You’ve probably eaten it in a salad or 100. Maybe with some citrus? There’s no denying that’s good – but it’s not going to help you plow through 20 bulbs. Here are 8 favorite ideas for a marvelous fennel frenzy.

Dont forget the mandoline!

Fennel tart

Grilled Fennel Tarts by Spoon Fork Bacon
Braised fennel

Braised Fennel by Orangette

Braised Fennel by Simply Recipes
Pickled fennel
Fennel cocktails

Rhubarb Fennel Fizz by The Year In Food

The Best Bloody Mary by The Bitten Word
Fennel and pasta

Simple Fennel Soup by Running With Tweezers
Fennel gratin

Fennel Gratin Recipe by Food Republic

Fennel Gratin by Saveur

Photograph by Celine Steen

Food, we love you.

Featured Stories

Posted on 25th Feb, 2014by Hillary Mickell

Wolfgang Puck Oscar Giveaway!

Wolfgang Puck Oscar Giveaway!

The 86th Academy Awards will be Wolfgang’s 20th year catering the Governors Ball! That’s 20 years of amazing meals being served to Hollywood’s best.

On March 2, Wolfgang Puck and the Wolfgang Puck Catering team will be in Hollywood, cooking for 1500 guests at the Governors Ball. You can serve the same dishes the stars will be eating or try bites inspired by this year’s menu at your own viewing party: pick your favorites from this list.

Win a copy of the most recent cookbook, Wolfgang Puck Makes It Healthy.
Having a viewing party? What’s the theme…Hollywood glam or Jersey power brokers a la American Hustle? To enter, simply post recipe link from Foodily on Foodily’s Facebook page, or tweet us with the hashtag #MyOscarParty.

Haven’t ever added your own recipe to Foodily? Now’s the time – login to Foodily, and hover over your Recipes tab. Click “Add a new recipe” and go through the quick step by step process. Fill in the fields as you can see in the example below. Then share away!

Share to Win!
Each recipe you share is another chance to win an autographed copy of Wolfgang’s new cookbook. 3 winners will be selected Friday, February 28th so start sharing!

Food, we love you.

Featured Stories

Posted on 14th Feb, 2014by Hillary Mickell

Breakfast Valentine’s

Valentine's Breakfast

Food, we love you.