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 →


This season, I'm grilling greens. Not just the typical asparagus and zucchini, but the leafy greens usually reserved for salads. Cabbage and bok choy and kale. And now, lettuce. Something wonderful happens to greens on the grill. They get warm and a little bit smoky, and they taste sweeter, too. Chop your grilled greens and add them to salads like this grilled lettuce salad with tomato, cucumber, bacon, cheese, and a creamy dressing. Or use them as wraps, replacing tortillas or rice paper wrappers. For something new at your next barbecue, toss your greens with a bit of olive oil, salt and pepper, and throw them on the grill. You're going to love it. Grilled lettuce salad with creamy Dijon dressing From the pantry, you'll... 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 →


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 →