Foodness Gracious - Week 88

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Recipes

Let’s settle something once and for all: the grill is not just for steak, burgers and hot dogs! It’s a home chef’s opportunity to try cooking an old favorite in a new way. This week, we are highlighting Veggie Kebabs with Rosemary Glaze. Grilled zucchini, bell peppers, and red onions, all skewered and brushed in a sweet, herby, tangy glaze that says, yes, I do take flavor seriously…even with veggies.

If you haven’t skewered vegetables lately, you’re missing one of grilling’s greatest joys. There’s something undeniably satisfying about threading colorful veggies onto sticks like edible art. Plus, it gives your inner food stylist a moment to shine. Skewers make flipping easy, presentation elegant, and the process just plain fun.

And the veggie choices? Totally customizable. Don’t like zucchini? Sub in mushrooms or eggplant. Have some cherry tomatoes on hand? Throw ’em on there. These kebabs are a blank canvas for whatever’s in your fridge, your garden, or your neighbor’s produce box (we won’t ask questions).

Now let’s talk about that Rosemary Glaze—maple syrup, balsamic vinegar, and fresh rosemary walk into a bowl... and magic happens. It’s just the right balance of sweet, earthy, and bold. It caramelizes on the grill into this glaze that clings lovingly to the veggies. And if you’re thinking, “Could this work on chicken or steak?” Yes. Yes it could. Slather it on anything. You’re welcome.

So this week, skip the meat, fire up the grill, and let veggies take the lead. They’ve been waiting for their moment in the flame—and they did not disappoint.

Reviews

Skewers: you’ve used them, you’ve dropped them, maybe even burned yourself on a few. But not these. These flat metal skewers are the real MVPs of the grilling game—23 inches of safe, sturdy brilliance, complete with wooden handles and a sleek carrying case that says, yes, I am that organized.

Forget the flimsy wire ones that spin your food around like a rotisserie gone rogue. These babies stay in place. Your kebabs will actually cook evenly—and stay intact when you flip them.

Plus, that wooden handle? It stays cool. Your hands stay safe. It’s a win-win. You can even skip the grill tongs if you’re feeling bold—just grab the handle and go straight from fire to feast.

And when you’re done? Pop them in the carrying case. No drawer chaos, no poked fingers. Just clean, convenient, classy grill gear. Click below to check them out—you’ll wonder how you ever grilled without them.

Be sure to check out all of our home kitchen product reviews!

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Responsibility

Ever wonder what private chefs do differently in the kitchen? The answer might surprise you—it’s less about fancy techniques and more about having the right tools in the right place at the right time.

This week’s featured article dives into some of the most game-changing tools and habits private chefs use. One big takeaway: mise en place is not just a culinary term, it’s a mindset. Having everything ready before you cook makes you faster, calmer, and way less likely to panic mid-recipe. Not familiar with “mise en place”? Check out the article to learn more about it and other great tips!

Curious what tools made the list? From overlooked basics to smart investments, this piece might just upgrade your whole approach to dinner. Tap in and discover the tools that’ll turn your kitchen into a chef’s playground.

Learn more online at Foodness Gracious in our Responsibility section.

Foodness Fun - Trivia

We’ve talked a lot about skewers in this week’s newsletter, but there’s always room for more talk about grilling over an open flame with tiny metal swords in our hands like the days of old!

Who the heck thought to grill food this way in the first place? If you’re asking yourself this same question, give us your best shot by answering this week’s trivia question!