What better way to close out a warm Father's Day evening than with BBQ burgers for dinner? This meaty burger is packed with flavor and slathered with doctored-up barbecue sauce, then topped with a crunchy cabbage slaw. Definitely going on my Summer to-grill list!
See the recipe when you keep reading.
Light up the barbecue for a quick-cooking fillet of sea bass, smoldered skin-crisp, then top with a watermelon and green tomato salsa that screams summertime.
For the most sustainable seafood option, reach for farmed striped bass and avoid Chilean sea bass at all costs. Want the recipe? Read more.
At the farmers market, I couldn't resist picking up abundant corn and yellow squash; the two will star in a monterey jack quesadilla that'll brown beautifully over the flame. But unlike any vegetable-filled tortilla I've had in the past, I'm going to keep the vegetables fresh by leaving them uncooked — a time-saver that'll also lend the meal a satisfying crunch. The finishing touch? A tangy corn and scallion salsa. Get the recipe now.
In less time than it takes to watch the evening news, I'll be eating alfresco with this one-platter meal, which calls for just six commonplace ingredients. It'll be exactly the dining departure that I need so I can fully appreciate tomorrow's barbecue spread! See the ultrasimple recipe when you read more
That's why I decided on a distinctive recipe for kofta, or ground meat kebabs, that calls for lamb, silky crème fraîche, delicate shallots, and pomegranate molasses for a complex yet delicate flavor.
These go on the grill first, before being simmered for a bit on the stovetop, which helps turn them tender and unctuous. See the recipe after the break
Everything's coming together this weekend, when I light the coals to make these basic — but far from blasé — zucchini grilled cheeses. They're a snap to put together, and perfect for my vegetarian friends. See the recipe.