TRUE CONFESSION: I am that crazy woman who stands outside in the middle of winter in a coat and scarf and mittens, tending the grill on the back porch, at the mercy of the elements. The first time I made this Asian-flavored turkey breast, shot through with soy, garlic and my favorite chili paste, that was the scenario; in fact, it was snowing, which made the act of grilling heroic and the result worth every moment of frozen-fingered suffering. Now that the weather is warmer, I grill more often, and more comfortably. Put thoughts of the all-day Thanksgiving turkey out of your mind; boneless turkey breast cooks quickly. If you can't find a whole boneless turkey breast, buy a bone-in and ask the butcher to break it down for you (save the bones, wings and neck for stock). I use this garlicky, spicy turkey to add spark to sandwiches, summer rolls and pasta salads.
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Asparagus season here in Rhode Island lasts for an all-too-brief six weeks, and during that time, my husband Ted and I consume asparagus in one form or another almost every day. I love to throw totally naked asparagus spears on the grill until they're slightly charred, and eat them with my fingers like pretzel sticks. And I love to roast them in the oven with olive oil, salt and pepper, or maybe a squirt of lemon. Sometimes I wrap them in wonton skins, for a crunchy party appetizer. The other day I had the urge for something zingier, and what's more zingy than Sriracha? A little drizzle of creamy, spicy Sriracha mayonnaise played so beautifully with roasted asparagus that I managed to polish off most of this plate for lunch, without any help from Ted.
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Until I moved to Rhode Island a decade ago, I'd never heard of johnnycakes (which are also spelled jonnycakes, so let's get that out of the way up front). Johnnycakes, made of cornmeal and gluten-free, are to Rhode Islanders what pancakes are to the rest of the world. Most often they're served just like pancakes, with butter and a glug of local maple syrup. These savory two-bite roasted red pepper, basil and parmesan johnnycakes fit nicely into the end of the day, as a cocktail party appetizer or snack at a barbecue. As with any recipe that has just a few ingredients, be sure to use the best cheese, basil and pepper you can find. Serve them hot off the griddle, and spell them whichever way you like.
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I'm a huge fan of protein-based breakfasts, and most often that includes an egg or two. I'm so lucky that my friend Kathy brings me a dozen eggs every week, from her six types of chickens. I love the variety of colors. Even if you don't know beans about chickens, you can tell what color a chicken's eggs will be by the color of its:
4. Ear lobes.
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