Sausage and Grape Skewers
This recipe, my slightly off-kilter ode to harvest, was adapted from Micol Negrin’s gem of a book, The Italian Grill.
Continue reading >>Fish “Burgers” with Minted Napa Cabbage Slaw
This recipe, adapted from Jill Silverman Hough‘s book 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love (Wiley), is simple way to showcase halibut, which is in season in spring. Wild-caught Alaskan halibut is the most sustainable choice. “Napa cabbate has a juiciness, a refreshing crunch that regular cabbage doesn’t–which helps the slaw…
Continue reading » »Grilled Salmon with Stone Fruit Salsa
I developed this recipe when I got home from Cordova, Alaska last year bearing a few pounds of Copper River salmon, thanks to Bill Webber. A simple salsa made with summer’s stone fruits is the perfect accompaniment.
Continue reading » »Vegan Tempeh Fajitas
Tempeh stands in for beef in our hearty, healthy and weeknight-friendly vegan fajitas. Ole!
Continue reading » »Wheat Berry Salad with Middle Eastern Spices and Grilled Tomatoes and Eggplant
This salad always wows those new to whole grains. The smokiness of the vegetables, creaminess of the eggplant and haunting complexity of the spice paste create quite a sensation.
Continue reading » »Grilled Fish in Parchment with Cherry Tomatoes and Corn
Flaky white fish are tough to grill, but that doesn’t mean they need to be left out of the summer repertoire. Here’s how …
Continue reading » »Grass-Fed Beef Bulgogi
Bulgogi means “fire meat” in Korean and is the name of a beef dish in which paper-thin sliced meat is soaked in a flavorful combo of soy sauce, black pepper, ginger, rice wine, and pureed fruit. Wrap it up in lettuce cups with short-grain brown rice.
Continue reading » »Alberto’s Grilled Marinated Asparagus
Use this asparagus–simple and addictive–as part of an antipasto dish, tossed with pasta, or simply snacking on out of hand.
Continue reading » »Barbecued Beef Brisket
Soaking the hardwood is crucial for successful barbecue. As you may have learned while camping, wet wood produces lots of smoke–bad for camp-outs but just what you want for barbecue. For brisket and other relatively lean cuts, basting is necessary to keep the meat moist; any kind of high-quality beer will work well in this recipe. Hardwood chunks are ideal, since they burn slowly and produce gentle, consistent smoke.
Continue reading » »Spiced-Rubbed Skirt Steak
Skirt steak is a great choice for a weeknight meat craving: it cooks up super-fast and takes great to rubs. A few slices served with a plateful of veggies and whole grains brings something traditionally thought of as a nutritional no-no (steak) into a more nourishing category.
Continue reading » »
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