Author: Chef M

The sweetness of fresh corn combined with the kick of ancho pepper powder with some sourness from feta cheese and lime zest makes for an amazing between-meals snack. This whole dish hinges on the corn, so the sweeter you can find the better. Corn can vary widely in its tenderness, so it’s often best to try a kernel raw before cooking it. This will give you an idea of how sweet and tender it already is and can inform your cooking time.

One of the many variations of early American pies, the slump, also referred to as a grunt, is essentially a cobbler cooked on top of the stove. The slump can be made with any fruit or combination of fruits. Slumps are gaining significant popularity with the current outdoor open-fire cooking movement, and they are a perfect summer dessert when you don’t want to turn on your oven. If you have been looking for ways to use your (well-seasoned) cast iron skillet especially in outdoor cooking this is it.

This is a go-to entrée when time is of the essence. The Chile Honey delivers just the right amount of sweet heat, while keeping the salmon moist, and the mango adds a tropical flavor and a touch of silkiness to the sauce.

The beauty of this recipe is not having to spend hours over a hot grill in the blistering sun. This slow-cooked oven method is beyond easy. Put the ribs in the oven early and let them cook all day. By dinner time, they are fork-tender and perfect.