I told my dear friend and colleague Cathy Whims, co-owner of Portland’s renowned restaurant Nostrana, that I was “stealing her recipe” a...

A grill book, especially one geared toward weeknight meals, wouldn’t be complete without burger recipes, For blue cheese lovers, nothing...

It takes only a minute to toss all the marinade ingredients for this fabulous pork satay into a food processor. But if you want to plan ...

This colorful, boldly spiced summertime salsa is a good match for the smoky flavors of grilled pork. Pick nectarines that are juicy and ...

This is my favorite big-flavored spice blend, guaranteed to ignite great taste when rubbed on shrimp, scallops, chicken, beef, lamb, buf...

These colorful, easy-to-prepare shrimp skewers make a delightful main course. The garlic and cilantro drizzle slicks the shrimp and pine...

This is my no-brainer weeknight grilled chicken meal. I use this same mustard paste on chicken thighs and wings. Whisk together the must...

Whether you have garden-fresh basil and make your own pesto or buy basil pesto at the grocery store, these chicken skewers will be quick...

When I was developing a recipe for quick-grilled ratatouille. I tasted one of the cherry tomatoes hot off the grill and decided that ske...

It wasn't until I started writing this book that I tried precooked polenta sold in tubes. Even though I'd noticed it in the refrigerated...