Since all berries behave in the same way yau can use any type in this recipe, plus you can use cherries and fresh currants too. You will need to adjust the sweetness and sourness of the sauce to balance the flavor of the fruit.

Vegetables and side dishes may not be the main attraction, but if you give each one a bit of its own pizzazz, it’s bon appetit!

The flavor of fennel and apples complement this pork dish nicely.

Expose as much surface area as possible. Cut each vegetable to give you the biggest area to put in direct contact with the grate. The more direct contact the better the flavors will be. For example, rather than cutting a zucchini crosswise into round circles, cut it lengthwise to expose more of the ..

Make a balsamic vinaigrette and use it as a marinade for the onions, to give them a boost of flavor before they go on the grill.

Grill-roast the peppers and peel them so they would be sweet and tender. Make a balsamic vinaigrette and use it as a marinade for the onions, to give them a boost of flavor before they go on the grill. Blend softened butter with parmesan cheese and fresh herbs to slather on the grilled corn.

When ears of corn are done, many of the kernels are golden brown and some are much darker. The juices of the sweet corn have caramelized right on the surface. Serve the ears of corn right away or use a sharp knife to cut the kernels off the cobs as seen here. The bowl is helpful for catching the ..

Season the vegetables generously with salt and pepper [some of it will fall off]. For more flavors, marinate the vegetables at room temperature for 20 minutes to an hour in olive oil, vinegar, garlic, herbs, and spices.

Romaine Lettuce, Cherry Tomatoes, Homemade Garlicky Croutons, Parmesan Cheese and Easy-Breezy Caesar Dressing