Former librarian Bennett Jacobstein has an encyclopedic knowledge of ballpark food.
When an Italian eatery took over the old Mandel’s storefront, it kept the painted Yiddish sign in its window — but a new owner threatens to destroy it.
Whenever I’m invited to a summer barbecue, for a few seconds, I panic: What am I going to eat? As a pescatarian, I know I’m going to be one of the few people, if not the only person, not partaking of the traditional hamburgers and hotdogs. I also know that it’s unlikely, especially if it’s a potluck, that the table will be overflowing with healthy salads. And I don’t relish the idea of taking up space on someone else’s grill for my veggie fare. So before I even RSVP “yes,” I’ve accepted that I’ll be eating a lot of chips and salsa.
Kebabs are fantastic for the grill because the skewers hold all the ingredients in place. These are great to make in advance and bring to a grilling party. All the master griller has to do is slap them on!