Miso- and Herb-Rubbed Applewood Smoked Heritage Turkey

miso-turkey
Heritage turkeys give us a chance to connect to our country's history and the farmers dedicated to preserving their breeds . . . and to some tasty meat. The miso in this rub acts almost like a light brine, only without any of the mess.

Big City Lamb Souvlaki

big-city-lamb-souvlaki
When I lived on Corfu, souvlaki meant skewered cubes of grilled, marinated pork. But on a trip through Athens seeking out the best street food and mezedhes, we found this lamb version to be utterly addictive; moist and tender with just the right amount of spice.

Grilled Onions with Chile-Nut Puree

sweet-potato-puree
When I think of Mexico, I think of cebollitas (little onions), nestled in embers, turning buttery soft with a haunting smoky flavor. I like to wrap the charred tail around the bulb like wrapping string around a ball, then I scrape it through the flavorful paste and pop it in my mouth whole.

Mahogany Grilled Chicken

mahogony-grilled-chx
To me there's something beguiling about a bronzed chicken leg fresh off the grill, and these most certainly fit that bill. Serve with fresh, creamy (easy) Romaine Slaw for a nice contrast of tastes and textures.

South of the Border Melizansalata (Eggplant Dip)

south-melizansalata
I created this eggplant dip for a class I’m teaching at Rancho La Puerta Spa in Mexico to take advantage of all the gorgeous vegetables in their organic gardens. It’s a spin on one of my favorites from Greece—melinzansalata.

Garlicky Butterflied Grilled Shrimp

grilled-garlic-shrimp
Leaving the shells on during grilling adds to the flavor of the dish. Be sure to source domestic shrimp so you know you're making a smart, sustainable choice.

Lemon-Herb Lamb Chops

These lamb chops remind me of my time on Corfu. After we'd close the restaurant late at night, we'd grill up a batch and set them in the middle of the table for everyone to nibble on in between stories or songs.