This June 8, 2015 photo shows grilled cauliflower steaks with lemon lime feta gremolata in Concord, N.H. Cauliflower is a veggie steak favorite, its flavor enhanced by the high heat of grilling or roasting, which coax out a sweet earthiness. (AP Photo/Matthew Mead)

We finally live in a world where going meatless on Mondays can appeal to even the enthusiastic carnivore. Which is why vegetable “steaks” are becoming increasingly popular. The concept is pretty simple. We cut up thick slices of veggies — often eggplant, portabella mushroom caps, heads of cauliflower — and grill or broil them just […]

This June 8, 2015 photo shows sassy bourbon and brown sugar barbecue sauce in Concord, N.H. (AP Photo/Matthew Mead)

Doctoring up a purchased product is one way to get a personalized barbecue sauce. But my preference is to start from scratch. That way you don’t have to spend time covering up anything you don’t like. Instead, you can layer on the flavors you love. And you’ll be shocked by how easy it is.

This June 8, 2015 photo shows grilled pineapple fruit salad in Concord, N.H. (AP Photo/Matthew Mead)

Want to take it even further? Thickly sliced peaches and nectarines also could be grill and added to this salad. And for additional non-grilled items, consider tossing in some blueberries and grapes. We like the peppery bite of torn fresh basil, but mint also would be good.

This June 1, 2015 photo  in Condord, N.H., shows potato salad made with basil mayonnaise and seasoned with vinegar and salt. (AP Photo/Matthew Mead)

One last note: When you toss the potatoes with the dressing, the potatoes may absorb all of the dressing at once, and you may need to add a little water to keep the sauce creamy. I had different results with different potatoes; some absorbed all the dressing, some did not.


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