Chew on these stories...

We're on the verge of grilling season proper in these parts, and while it's great to be dreaming about all the seared critter coming off the fire, it's also a good time to consider the unsung hero of the backyard BBQ: The side dish. A proper barbeque just isn't complete without sides, and everyone knows that beans are the quintessential side for outdoor cooking. Assuming you like to grill it up the right way, you'll want to start those beans from scratch; and assuming you've got access to a cast iron dutch oven, it's not at all as scary a prospect as it sounds. These smoky-sweet, spice-kissed BBQ "Cowboy" Beans can be made in the oven or over the coals; and thanks to the not-so-secret "no-soak" dry bean…

"They're known to some as "salmon cakes", or even "salmon burgers", but I grew up eating "salmon patties" and they were as common to evening dinner as any meatloaf or mac and cheese. Nostalgia often has a way of disappointing where food is concerned, and after again tasting recipe I grew up with, I knew that some immediate changes were in order; and in the end, I decided to throw the old recipe out and start from scratch. For this reinterpretation, wild-caught Sockeye…

Sometimes, there just isn't time for anything more than "dump a can and go". However, by choosing the right ingredients, even lowly canned food has the potential to become something wonderful. A can of black beans, a can of tomatoes and chiles, and a bag of frozen corn lay the foundation to carry a slightly spicy and smoky-sweet dressing that turns so much pedestrian pantry fare into something that's downright difficult to stop eating.

It seems like anytime you get shredded beef in a taco anymore, folks wanna call it "barbacoa". It tastes great and all, but so often we're talking about something braised or simmered that is totally devoid of those smoky, charred nuances that are synonymous with slow-cooking beef over a bed of coals. I happen to think it's possible to have the best of both worlds, and this hybrid barbeque/braise method elevates the lowly and economical beef chuck roast past the pedestrian Sunday pot roast.