Turkey burgers, the lighter and leaner cousin of hamburgers, always need a helping hand to keep them from drying out and turning to hockey pucks on the grill. You can blend some grated zucchini with the meat, or add yogurt, as I do in my turkey meatballs, or try a different strategy as I've done here. For this burger, I put the cheese inside, and tucked in some diced green chile peppers, too, because there was plenty of room. Canned green chiles are not very spicy, but you can use half the amount if you prefer. While the grill is hot, throw on some onion rings, and pile those on the burgers with slices of juicy tomatoes. And if lots of cheese is your thing,... Read more →

My friend Lucia married her sweetheart, Sandy, a couple of weeks ago, and when people marry in midlife, it's always a happy affair. The celebration, a potluck, demanded a festive and elegant contribution, and for that, nothing fit the bill better than Chicken Marbella. With all of the extra bits of ingredients out on the kitchen counter, and a few leftovers in the fridge, I mixed up this gorgeous salad, and it was a total winner, wedding-worthy in its own right. If you're a fan of rice and beans, or of Chicken Marbella, you'll love this salad, because it marries the two dishes. Use leftover cooked rice, canned beans, a little bit of chicken breast (or store-bought rotisserie chicken), and lots of olives, capers and... Read more →

This is my summer of thighs. No, not my thighs, the ones I don't want to show in a bathing suit: I'm talking about chicken thighs. My freezer runneth over with packages of boneless, skinless chicken thighs. (Consider yourselves warned.) If you are reading this in the morning, you could be eating this for lunch or dinner. The grilled chicken requires a quick marinade, made from ingredients you probably always have in the pantry (and can buy at the regular grocery store). And once cooked, the chicken tastes good hot or cold, which makes it a great make-ahead dish for summer entertaining. If you don't have a grill, go ahead and cook this under the broiler. I love to serve the chicken sliced and wrapped... Read more →

When we moved from the log house last year, we left behind our over-the-hill grill. Now that grilling season approaches, all I can think about is buying a new grill for our backyard, because dishes like this chicken bulgogi are calling to me. I pressed the broiler into service to make this recipe for you, because I'm sure I'm the only person who doesn't already have a grill cleaned and ready to go. The broiler made truly crisp-juicy chicken bulgogi, so I don't hesitate to recommend this method. Korean barbecue is all the rage, and for good reason. While the outside of the salty-sweet meat crisps over (or under) the fire, the inside remains tender, thanks to the addition of Asian pear or kiwi in... Read more →

I know what you're thinking: how can this be barbecue chicken without the drippy brown barbecue sauce? Trust me. This chicken "drips" with all of the sweet, salty, smoky flavors of barbecue, without drowning in sauce, and that makes it perfect for tacos and burritos and quesadillas. Add your own favorite salsa on top, to make this spicy or not. Adapted from my slow cooker barbecue beef brisket recipe, this version, which my grandkids stuffed in burritos, passed the kid-friendly test with flying colors (i.e., they asked for seconds!). I cut down on both sugar and spice, but left all of the things nice: a little hint of adobo sauce from the chipotle, and some chili powder for rich flavor. If you're making this for... Read more →

When I travel, I love to buy locally-published cookbooks, the ones you'll never find on Amazon.com. I hold on to those books forever, and look through them often. Flipping through a circa 1992 book I brought home from Malaysia, I found a page torn out of an issue of New York magazine, also circa 1992. On that page were several recipes; I can't tell you which ones appealed to me nearly 25 years ago, because they all look great now. This chicken, baked or cooked on the grill after marinating overnight in Thai-inspired flavors, caught my eye, because grilling season is just around the corner. When I finally got in the kitchen to cook, however, I decided to bake rather than grill, though I did... Read more →

Is your house Party Central for your family celebrations, or the place where your friends gather to watch football/basketball/hockey playoffs or cheer on your alma mater in a college bowl? If your house is the place to be, these Tex-Mex turkey meatball sliders should be there, too. They're tasty and easy, and can be made far ahead of when you need them. Everyone loves meatballs, and these sliders are no more than that -- giant meatballs packed with your favorite Tex-Mex seasonings (and with sour cream inside). Even with a little bit of cayenne pepper, these are not spicy. However, they are a little bit messy, as the mashed avocado tends to squirt out with the first bite, so be sure to have plenty of... Read more →