Tom Howell and his class at Delaware Technical & Community College demonstrate the art of barbecuing.



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Briam is so easy to make and so delicious, with PDO extra virgin Greek olive oil. Serve with feta! To see recipe, press the more button. Briam 6-8 servings 4 long thin eggplants, cut lengthwise into 1/8-inch/3-mm slices Salt 2/3 cup/160 ml extra-virgin Greek olive oil for brushing and drizzling 4 medium onions, peeled, halved, and sliced 4 medium zucchini, cut into ¼-inch/6-mm rounds 3-4 plum tomatoes, peeled, cored, and sliced (with juice) 3-4 green bell peppers, seeded and cored, cut into thin rings 2 garlic cloves, finely chopped Sea salt and freshly ground black pepper, to taste 1 tsp. dried oregano 1. Douse the eggplant slices generously with salt and let them sit in a colander to drain for 30 minutes. Rinse them thoroughly afterward, drain, and pat dry. 2. Preheat the oven to 375˚F/190˚C. 3. Brush a pan with olive oil. Add the vegetables (eggplants, onions, zucchini, tomatoes, green peppers) in alternating layers in rows. Season with garlic, salt and pepper. Sprinkle with oregano. Drizzle plenty of olive oil on top. 4. Bake in the oven for about 35 to 40 minutes. Set aside to cool for about 1 hour and serve at room temperature. Briam is a dish you find in restaurants and homes alike. It's so easy to make, by basically spreading the classic summer vegetables in a baking pan with olive oil, garlic and oregano, Enjoy it hot or at room temperature with a little Greek feta or Greek yogurt. Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL ...



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Watch highlights of Danny Consuegra's summer, as set to the Black Eyed Peas "I Gotta Feeling". Danny visited Texas A&M, California State University Long Beach, Johnson & Wales, Cordon Bleu Culinary Institute, University of New Mexico, Central New Mexico Community College, University of Texas and attended programs at Colorado State University and the University of Southern California.



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Sacramento's Napoli Culinary Academy is a full-time professional cooking school that opens it's doors to junior chefs during the summer.



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This exciting five-day workshop from June 25-29 offers high school students the opportunity to explore their interests in a culinary, design, media-arts, or fashion field through hands-on projects and interaction with industry professionals. www.summerstudio2007.com/sandiego



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