I love to cook fish, whatever the time of year. Fish makes an especially wonderful main dish in summer. The speediness of cooking fish, however, presents a couple of challenges.
When my sons and I make our regular Sunday morning visits to the local farmers' market at this time of year, I can't resist heading straight for the stands selling sun-ripened heirloom tomatoes.
Just like that, summer's heat can go from hot to too darn hot. Dedicated outdoor cooks, meanwhile, may think twice before heading out to the grill during the dog days.
Around now, a good month into summer, I know many people feel like they're running short of grilling inspiration. But I've seen home grillers hit the wall. I understand, though.
I'll always remember one of the early moments in my career, when I thought I just might be successful as a chef. I knew I had earned his confidence, because sauces are a cornerstone of good cooking.
If you considered Memorial Day Weekend the official start of the grilling season, and July 4th as one of its main events, then around now you may be entering the midsummer grilling doldrums.