Summer is nearly over and I am stubbornly and sadly hanging on. There have not been enough clear blue skies from dawn to dusk for me to accept that it’s Labor Day weekend. With a heart still hoping for more summer I am giving you…

A good salmon recipe should highlight and not overpower the naturally rich flavor and texture of this well loved fish. Whisking together soy sauce, hoisin sauce, honey and a bit of garlic and ginger doubles as a sauce to brush on and briefly marinate the…

Most people are more familiar with cooking and eating flank steak than they are with hanger steak. Hanger steak gets its name from its location of the diaphragm muscle that “hangs” on the underside of the cow. Flank steak is also from the underside but…

Dry rubs are a fast alternative to marinating. You can rub them on for as little as 30 minutes before grilling to impart flavor. They work especially well for something like boneless, skinless chicken breast that cooks quickly but needs the extra flavor that the…

Our Fourth of July dinner menu is always centered on barbecue pork back ribs (see June 27, 2011 post for the recipe). And this crazy side dish with beans, bacon and brown sugar. In the spirit of grilling and using recipes with olive oil rather…

Native Americans had it about as close to how nature intended it when they invented the cedar plank method of cooking. They called it fire pit planking where they tacked a fish on a cedar plank and held it close to the fire. Hundreds of years…

The recipe has to be really worth it for me to eat beef. These ribs are. They get me every time. And they’re easy to make. We used to serve them at our restaurant and they were incredibly popular. The recipe was inspired by Azeka’s…

My inspiration for this recipe was a recent sailing trip to the British Virgin Islands. The warm, tropical temperature, the brilliant turquoise water and the laid back atmosphere of this part of the world are nothing short of amazing. Most of the beachside restaurants offered…

Even though summer is winding down, I know everyone is still looking for ways to spend as little time in the kitchen as possible and as much time outside enjoying what remains of the season. And summer cooking does not get any easier than this.…

These easy skewers feature the savory flavor combination of lemon, oregano and garlic that is so prevalent in Greek cooking. I love them for summer dinners as you can marinate the chicken the night before and throw them on the grill just before you want…

I’m not sure how long you have to do something before it qualifies as a tradition, but this will be our fifth year barbecuing pork back ribs for our Fourth of July dinner, so its probably safe to say that it is for us. Pork back ribs…

Just once a year and for only about three to four weeks, we are graced with fresh Copper River salmon. Such a short time to enjoy a food so memorable in flavor. Loaded with Omega 3 fatty acids, this salmon is some of the best…

Fresh rosemary, caramelized onions and crumbled Gorgonzola highlight this flank steak. You only need to marinate it one to two hours to get the flavor benefits. Don’t marinate it overnight like you do with some flank steak recipe as the balsamic vinegar tends to make…

My favorite thing about these tacos is the cilantro and fresh lime flavor. For speed in making them quickly during the week, I cook the fish under the broiler or even in a non-stick skillet on top of the stove. But since I like to…