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Grill time -- Memorial Day weekend is the official kick-off to grill season, my favorite time of the year.  Look for our grill tips and recipes in upcoming issues of Salt & Pepper Weekly News.  In the meantime, here are a few quick tips to keep in mind when firing up the grill.  1)  Always remember to start with a hot and clean grill.  2) Make sure the grill is oiled, so the food doesn't stick.

Cherries -- Often overlooked in the kitchen, cherries are a great refreshing spring/summer fruit.  Most folks eat them plain, but cherries are versatile.  Just pit them, then add them to sweet and savory dishes like salads, cakes, cookies and muffins.  Flambé them with brandy to make Cherries Jubilee, then pour the mixture over your favorite ice cream.  Try them in my Apple and Cherry Crisp dessert.  Click here for the recipe.

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Chef Lauren Von Der Pool, Vegan/Raw Food Cuisine Expert
Vegenaise -- If you want mayonnaise flavor without the dairy ingredients, try this.  It's eggless, low in sodium and saturated fat and has no cholesterol.  Vegenaise uses soy protein as an emulsifier instead of eggs.  I like it in dressings, salads and sandwiches.  Vegenaise is available at most health food stores.

Learn more about Von Der Pool's exotic vegan and raw food cuisine at vonderpoolgourmet.com.

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Do you have a culinary question or tip to share?