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Mary Subialka

Mary Subialka
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Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine and spirits. She rarely meets a chicken she doesn’t like, and hopes that her school-age son, who used to eat beets and Indian food, will one day again think of real food as more than a means to a treat—and later share this with his younger brother.

Mediterranean Herb Grilled Chicken and Vegetable Kebabs Recipe

Get a taste of sunshine with kebabs covered by a blend of herbs, plus more ideas to use your fresh rosemary

Watermelon Salad with Mint Recipe

Watermelon, cucumber, tomatoes and mint make a refreshingly juicy and zingy salad

Make a Spud Salad Switch

Mix it up this season with new twists on potato salad—plus, potatoes offer more nutrients than you might think

Grilled Steak, Bell Pepper, and Onion Skewers with Avocado Crema Recipe

Bring big flavor to the table on Father’s Day or any cookout throughout the summer with these colorful steak skewers

Rosé Wine Pairing + Lemon Shrimp and Gnocchi in Mascarpone Sauce Recipe

Raise a glass to National Rosé Day and the many pairing options, including this easy lemon garlic shrimp dish with melted mascarpone cheese that makes an instant sauce

Thai Nut Salsa with Pasta Bowties Recipe

Share a comforting pasta meal with a friend or neighbor and learn where to donate supplies to those in need

Hawaiian Chicken in Lettuce Leaves Recipe

This tangy sweet chicken in lettuce leaves is fresh and light and comes together in a snap—it's perfect for dining al fresco at home or on a picnic

Lemon Blueberry Sheet Cake Recipe

This easy-to-make lemon sheet cake studded with blueberries and topped with a cloud of cream cheese frosting is sure to delight

Grilling Techniques for Salmon Steaks, Chicken, and Pork Chops

Twin Cities chef and culinary instructor Jason Ross helps you perfect the art of direct and indirect grilling and transform your grill into a smoker

Chicken Cacciatore, Fettuccine + Chicken Pesto Sandwiches Recipes

Cook once and have two dinners, lunch, and maybe even leftovers to freeze