Burgers are classic comfort food, a warm and satisfying heartland-conjuring entree you can eat with your hands, accompanied by sides you can also grab and gobble. We’ve perfected our recipe in a dozen years of cooking together.
Tender, succulent bites pack a one-two flavor punch of spicy-sweet and an aroma redolent of the Caribbean – this dish is a keeper. The jerk sauce and marinade are fabulous with poultry, but also with other meats and grilled veggies.
A decades-long subscription to Bon Appétit inspired this citrusy and piquant take on the ever-moist chicken thigh.
The sweetness of the golden raisins and the balsamic vinegar are a perfect foil for the earthiness of the grilled vegetables and garlic, and the crunch of the romaine alongside the creamy mozzarella pearls provides a nice textural balance. This dish is a easy stunner.
Succulent, fall-off-the-bone-tender and spicy-sweet, these ribs are slow-baked before a quick char on the grill and get their flavor from honey and chipotle.
Steak is on the menu at a tiny dinner party at Glover Gardens with international guests.
We’re empty-nesters here at Glover Gardens, so I’m trying to pare down the amounts when I cook. It’s easier with some recipes than others. These delicious tuna burgers are simple to make for two, or four, or more. Just increase the recipe.
These salmon burgers are so easy they should be on the table at least once a month. Made with fresh salmon, they’re so good that you might be able to convince an innocent child that they’re actually chicken burgers…that little white lie is between you and your conscience. But hey – how is it different than Santa Claus?
I’m not able to post a new recipe over this Labor Day long weekend, so I thought I’d share links to a few of my favorites from the grill that seem oh-so-appropos for the holiday.
This recipe yields a whopping big, beautiful burger; the pesto-cheese filling is a juicy surprise.
The Bosnian national dish, cevap, reimagined with ground turkey and Southwest spices.
Junior League Cookbooks are like war bonds or Superman or Sunday School teachers: they can be counted on. That’s why this pork marinade is The BOMB.
It’s a gorgeous spring-came-early evening here in southeast Texas and the Grill-Meister and I are celebrating it by making dinner in the outdoor kitchen. Nothing fancy, just dishes that remind us of spring that we’ve made dozens of times and have already been captured here […]
European colleagues of mine took potluck to a new level when they invaded my kitchen and created a marvelous vegan lentil soup.