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...
Make all the parts of this healthy Mexican adobo chicken and rice bowl ahead of time.
Here's a favorite restaurant appetizer, beef negimaki, unrolled!
Get your grill on, for this rib-eye steak rubbed with cocoa, cumin and allspice.
Jamaican jerk chicken, not quite as fiery as the original but every bit as good. Get your grill on!
Let your crockpot (slow cooker) do the work to transform this espresso-rubbed pot roast into something that melts in your mouth.
Citrus-and-soy based ponzu sauce makes a great marinade for flank steak.