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 […]
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.
Peaches must be peeled before cooking, which can be tedious.
A basic strawberry-rhubarb pie is a delightful and iconic part of summer, but why let it rest at that?
Let’s start with the meat.
If orange marmalade isn’t your thing, apricot jam would be good, too. And don’t hesitate to crank up the hot sauce to your liking.
And if you want to play up the deviled egg idea, you could serve this spooned into endive leaves as an easy starter to enjoy while the burgers and dogs are on the grill.
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.
A turkey burger needs to cook to 165 F, but don’t let it go one degree above that! In fact, I take mine off the grill a degree or two early because meat continues to cook a bit after it comes off the heat.