Because the heart of the kitchen has moved outdoors this time of year, it seems fitting to talk about ways to bring conscious choices to that most essential American entertaining: the backyard barbecue. Whether you love sloppy Kansas City pork ribs or grilled boneless, skinless chicken, this article helps you decide which grilling set up is best for you.
This elegant cold fruit soup is beautiful, all done ahead, and delicious on a warm summer night to precede a simple grilled supper. There just couldn’t be a better use of a wonderful Honey Rock organic cantaloupe or your own crop of strawberries.
The bold and fruity notes of Cabernet Sauvignon transform this simple Blackberry Sorbet into a WOW dessert.
Between the ginger, the honey and the soy—and of course wild Alaskan salmon—Ohhhh boy! Native Americans from the Pacific Northwest have been preparing salmon in this simple fashion for hundreds of years. The cedar imbues the salmon with a smoky flavor while keeping it tender and moist. And this is such a great presentation for [...]
Even if they cost a bundle, which they don’t, these recipes are just what you’re looking for right now. Called granita in Italy, granité in France, they are essentially a (very) sophisticated rendition of a snow cone. Yummm.
Whether you’re lucky enough to lay your hands on salmon from the Copper River, or one of my new favorites, Chum from the Yukon River in Alaska, (more on this later from Jon Rowley), fresh, wild salmon is definitely in season. This begins a series of recipes for salmon I’ve created over the years and some stories about this remarkable food.
This recipe is perfect for a crowd; Jambalaya is really great party food. Or, divide it into thirds and freeze two batches for later.
