Here is a great set of recipes for quick summer grilling adventures, via Food & Wine.

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A confession: I’m not a great cooker of fish. In fact, Donna hates it when I cook fish, because I usually want to put some kind of fancy sauce on it. She wants it sautéed with plain lemon, a little butter maybe. (Yawn.) But she’s usually right—I don’t cook it often enough to get good at it. But another part of the reason I’m fish challenged is that I grew up in Cleveland in the 1970s where fish came into the grocery store on Monday (trucked in, no doubt) and sat around through Saturday, which was the only time in Cleveland you could get a good sense of what low tide smells like. The only fish I ate, and ate grudgingly, was breaded, fried, frozen, and reheated in a toaster oven, and I was able Read On »

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It’s Memorial Day and more families than not have someone to honor. Thankfully I have to go back to Dad’s brother, Uncle Bob, who was killed at age 17 as part of a skiing rifle brigade on an Italian mountainside. My dad was only 6 then, but when he was 60 he found the grave of the brother he’d scarcely known. He took a picture, and after I watched Saving Private Ryan, he showed me the photo and I wept. It was exactly like those crosses that open and close the film. Bob was a talented artist and draftsman I’d never know. I long for a world that doesn’t even need a Memorial Day. Until that time, more cooking and grilling together—that makes things better. Would that I could hover around the grill today with Read On »

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Russ Parsons talks about Texas BBQ where they take their brisket seriously, via LA Times.

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