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TEXAS TECH UNIVERSITY SPORTS

PRESENTED BY THE LUBBOCK AVALANCHE-JOURNAL

ELIZABETH KARMEL

13 - 12:07am

Here's a hint: Less is more.

When the weather turns warm, I find myself craving the smell and taste of a great homemade burger off the grill. So what makes a great burger? There are a few simple rules. But if you remember just one of them, it should be that less really is more. Which is to say, the less you add to your ground beef, the less you handle the meat when mixing it, and the less you flip it while grilling, the better burger you get in the end.

Bacon, garlic team up for roast chicken 03/06/13 - 1:13am

There is just something about roasted chicken that comforts, nourishes and satisfies like nothing else, especially when the wind is howling and it is cold outside.

There is just something about roasted chicken that comforts, nourishes and satisfies like nothing else, especially when the wind is howling and it is cold outside. Not too long ago, I went to visit a friend and when I walked into her house I had to take a deep breath to savor the aromas coming from the kitchen. I couldn’t keep my stomach from growling; her house smelled divine. Naturally, I had to follow my nose and take a peek in the oven.

Fancy popcorn for an Oscars party 02/20/13 - 1:17am

Everyone loves popcorn and there is no other food that is so closely associated with movies.

Of all of the awards shows I love to watch (and I love to watch them all), the Oscars is my favorite. And it’s a great excuse to throw a party. Many of my friends do the “red carpet” thing for their own parties and ask guests to dress in their black tie best. But I prefer watching in comfy clothes and snacking on simple but satisfying nibbles. After all, it’s a very long show!

Lemony pitcher-style margarita for the Super Bowl 01/23/13 - 1:12am

I long ago fell in love with the clean, crisp, sweet taste of Meyer lemons. And recently, Mexican foods guru Rick Bayless reminded me why.

I long ago fell in love with the clean, crisp, sweet taste of Meyer lemons. And recently, Mexican foods guru Rick Bayless reminded me why. The Meyer lemon (named for Frank Meyer, who discovered them over 100 years ago) is a cross between a lemon and possibly some variety of orange. Thin-skinned, they often mature to a yellow-orange color and are slightly less acidic than common lemons. I like that because the lower acid makes it so much easier to appreciate the vibrant taste of these lemons.

Sweet and savory: A loaded baked potato 01/09/13 - 1:16am

Much as I love mashed white potatoes, my favorite "potato" is the sweet variety.

Much as I love mashed white potatoes, my favorite “potato” is the sweet variety. I’ve been cooking and eating sweet potatoes as long as I can remember. And when I found out that they were loaded with vitamins and other good-for-you stuff like fiber, I immediately thought... Here’s a great excuse to eat sweet potato pie! Kidding aside, sweet potatoes are just as good if not better than traditional baking potatoes in savory applications. My favorite one-bowl meal in winter is a loaded baked potato. And I often make it with sweet potatoes.

Simple recipes for sensational entertaining 12/26/12 - 1:09am

When it comes to entertaining, I often find that the casual gatherings and impromptu parties outshine more elaborate affairs. I think it's the combination of a relaxed atmosphere and last minute inspiration.

When it comes to entertaining, I often find that the casual gatherings and impromptu parties outshine more elaborate affairs. I think it’s the combination of a relaxed atmosphere and last minute inspiration. Buttermilk Ricotta Cheese Dip Start to finish: 2 hours Servings: 12 3 cups whole milk 11/2 cups buttermilk 1 cup heavy cream 1/4 teaspoon kosher salt To serve:

Meaty veg chili with serious flavors 10/03/12 - 12:16am

Fire-roasted tomato and veggie chili

When the weather gives you a chill, I say make chili! It is the perfect one-pot meal for fall and winter. And the best thing about it is that it gets better with time, so it is the perfect make-ahead meal. Originally, chili con carne was a simple soup-like stew made of chilies and beef, and in Texas “a bowl of red” still has no beans about it! But the thing that I love about today’s “chili” is that the new definition allows for almost any combination of ingredients that make up a soup-like stew.

Slow and Steady: Secret to grilling is indirect heat 09/04/12 - 11:28pm

Direct heat on a gas grill

If you want to master the art of grilling, you need to accept the idea that more heat isn’t necessarily better heat. In other words, just because your grill is able to crank out 60,000 BTUs doesn’t mean you should let it. That’s because the key to great grilling actually isn’t intense heat, but something far more nuanced called indirect heat. In fact, when I’m grilling, I use indirect heat at least 80 percent of the time.

Sticky, sweet and spicy - great grilled chicken wings 06/13/12 - 12:09am

Sweet and Sticky Honey Hot Wings

Memorial Day may be the official start of summer, but I’ve always thought of Father’s Day as the kickoff of serious grilling season. But this year, maybe give Dad a break. Ladies, if you don’t already grill, this is your opportunity to take the tongs and give it a try with a recipe that every man loves — hot wings!

The taste of summer - a great, deviled egg 05/30/12 - 12:16am

Straight-Up Deviled Eggs

When I think about summer, I think about deviled eggs. Anything, from camping and cookouts to beach vacations and July Fourth gatherings can be enhanced by a plate of deviled eggs. If I am feeling down-homey, I add a little pimento cheese to my basic deviled egg mixture. If I want to spice it up, I add pureed chipotle and substitute lime for the lemon. For the right occasion I’ll even get a little fancy and top deviled eggs with caviar, either the traditional variety or the newer wasabi-infused flying fish roe.