As delightful as grilling is (and short-lived for those of us who live in colder climes) there might come a point in the season when you feel like you've done it all.  You've ventured beyond hamburgers, brats and steaks to beer-can chicken, peaches, beef satay, and...

A Sunday afternoon impulse abetted by the presence of leftover baby potatoes on their last legs as well as an abundance of duck fat from the cassoulet soiree.  The only ingredient I did not have was parsley and I wish I did because it would have provided much-needed...

Earlier this year, Melissa Clark published The New Essentials of French Cooking in the New York Times and I took it as a personal challenge from Melissa to me.  To which I said, out loud in my home, like a boss "game on Melissa. Game on." And why not start with the...