Whenever I buy a quart-size bottle of buttermilk (and why is there is no other size available?), I use some for baking, some for salad dressing, and the rest for marinades. Buttermilk is a great tenderizer, as any fried-chicken lover knows, and that's especially handy for grilled boneless, skinless chicken breasts, which can dry out quickly on the hot grill unless they've been marinated first. This recipe calls for a quick marinade, of one hour but not more than two hours, so with buttermilk and chicken breasts on hand, you can start this when you get home from work, and have it on the grill in time for dinner. Add a side of potato salad, some grilled vegetables brushed with olive oil and seasoned with... Read more →

If it's green, I'm grilling it: that's my motto for this summer. After years of grilling asparagus (still my favorite way to cook it), I've moved on to the leafy greens like lettuce and bok choy. There's no stopping me. Proximity to a wonderful Asian grocery store gives me endless access to big bags of baby bok choy, and also makes it easy to keep my pantry stocked with Asian ingredients. Bok choy is a cabbage, which means it has a mild but distinct flavor of its own, and also takes well to strong flavors around it. For this and other sauces, I like to use a new-to-my-pantry ingredient, chili pepper stir-in paste, that I buy in the produce section of my supermarket; you can... Read more →