#lifestyle

Retired semi-pro football coach and Howard University alum Bailey Daniel chose this year's Howard homecoming tailgate party to try out a brine that uses lemon wedges and tea; the latter is a "tenderizer," he says.

A dish from Morocco, a spicy blend of chicken and fruit, inspired this one.

These beans are a favored finger food at the Inn at Little Washington.

Beets are among the most healthful vegetables, and their presence in these chocolaty mini-cakes is undetectable.

Few drinks are simpler and more appealing than a real sour, meaning one that uses real lemons and sugar instead of artificial "sour mix." You can make a sour with just about any spirit.

For those who've never tasted a parsnip, this subtly sweet soup would make a fine introduction.

Mozzeria in San Francisco puts a different spin on an Italian favorite.

Kimchi, a traditional Korean dish made with fermented vegetables (often cabbage, radishes, scallions) and piquant red chilies, accounts for the name of this version of chili.

Barbecue is often referred to as a primal experience.

Crispy and rich-tasting, these mini-quiches make a great first course.