I’ve used my gas grill a lot but as I get older I find myself gravitating toward charcoal. I’m not quite sure if it’s the taming of the fire that fires me up (no pun intended) but I’m excited to be out recreating some of my favorite nostalgic flavors over charcoal.

1/4 cup (60 mL) fresh lime juice
3 Tbsp (45 mL) olive oil
2 Tbsp (30 mL) Dijon mustard
1 Tbsp (15 mL) liquid honey
1/2 tsp (2 mL) garlic powder
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) sweet paprika
12 chicken thighs, skin on and bone in
2 handfuls hickory wood chips, soaked in water for at least 2 hours

The Rainford Method

1. Combine the lime juice, oil, mustard, honey, garlic powder, cumin and paprika. Place the chicken thighs in a resealable plastic bag with the marinade and refrigerate For 2 hours.

2. Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a temperature of around 350ºF (180ºF) to grill the chicken. For gas grills, preheat the grill to 350ºF (180ºC) then turn off one side of the grill to achieve indirect heat.

3. Once the charcoal grill is heated, place two handfuls of soaked hickory wood chips on top of the lit charcoal. For gas barbecues, place the hickory chips in a foil pouch and place the pouch directly on the heated side of the grill.

4. Remove the chicken from the marinade and place over the cooler part of the grill. Allow the smoke to penetrate the thighs. Cook for 30 minutes or until cooked through.

Move the thighs over direct heat and cook for 6 to 7 minutes per side or until well-marked and the chicken reaches an internal temperature of 170ºF (77ºC).

Makes 8 servings

Excerpted from Rob Rainford’s Born to Grill. Copyright © 2012 by Rob Rainford. Photographs Copyright © 2012 by Mike McColl. Excerpted by permission of Appetite by Random House, a division of Random House of Canada, Limited. All rights reserved.

Fried chicken is among the most emblematic foods of the South, and you can hardly find a Southerner who doesn’t have an opinion on what’s best—battered or floured, pan–fried or deep–fried, served hot with waffles for breakfast or eaten cold on a picnic. The crowning glory of fried chicken is its crisp, subtly spiced crust, and this recipe, which calls for the meat to be simply dredged in seasoned flour before pan–frying, will not disappoint.

If you prefer a thicker crust, double dredge: coat the chicken in the flour mixture and let sit for fifteen minutes, then dredge in flour again, tapping off excess. Buttermilk makes the chicken incomparably moist, so don’t skip the important step of marinating (preferably overnight).

Allowing the chicken to drain for a good hour before you dredge in flour will help ensure an evenly coated, lump–free crust.

1 whole fryer chicken (2 1/2 to 3 pounds), cut into 10 parts
1 quart buttermilk, well shaken
1 1/2 tablespoons dry mustard powder
1 1/4 teaspoons cayenne
Coarse salt and freshly ground pepper
1 1/2 cups all–purpose flour
2 tablespoons yellow cornmeal
Neutral–tasting oil, such as safflower, for frying

1 Place chicken parts in one or two shallow dishes, just large enough to hold them snugly. In a medium bowl, whisk together the buttermilk, mustard powder, and 1 teaspoon cayenne; season with salt and pepper. Pour marinade over the chicken, making sure the parts are completely submerged.

(Alternatively, divide the chicken and marinade evenly among large resealable bags; rest the bags on a rimmed baking sheet to catch any leaks.) Cover tightly and refrigerate at least 4 hours or up to overnight.

2 Remove chicken from the marinade and allow to drain on a wire rack set over a rimmed baking sheet for 1 hour before cooking (discard marinade). Meanwhile, whisk together the flour, cornmeal, and remaining 1/4 teaspoon cayenne; season with salt and pepper. Spread mixture in a shallow dish.

3 When you are ready to begin frying, pour a scant 1/2 inch oil into a large cast–iron skillet and heat over medium until oil registers 375°F on a deep–fry thermometer. (Alternatively, test by dropping a cube of white crustless bread into the oil; it should turn golden brown within 1 minute.)

4 While the oil is heating, and working with a few parts at a time, dredge chicken in the flour mixture, turning to completely coat. Shake off excess flour and set chicken on a parchment–lined baking sheet as you work.

5 Preheat oven to 200°F. Set a clean wire rack on a rimmed baking sheet with several layers of paper towels on top of rack. Working in batches (skillet should be filled but without pieces touching each other), arrange chicken, skin side down, in a single layer. Adjust heat so temperature of oil remains between 330°F and 340°F during frying. Cover and cook until chicken is crisp and golden on bottom and parts remove easily from pan, 4 to 5 minutes.

Carefully turn chicken and continue frying (covered) until crisp and cooked through (breasts should register 160°F and thighs 165°F on an instant–read thermometer), 4 to 5 minutes more. Remove each part as soon as it is ready (wings, drumsticks, and thinner breast pieces cook faster than thighs). Transfer to prepared rack on baking sheet and keep warm in the oven while cooking remaining chicken, returning oil to 375°F before adding each batch. Serve chicken hot.

SERVES 4

Excerpted from Martha’s American Food by Martha Stewart Copyright © 2012 by Martha Stewart Living Omnimedia, Inc. Photograph Copyright © 2012 by Romulo Yanes. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved.

Salted lemon, fresh mint, and fennel shake up wholesome wheat berries. Some wheat berries are quite large; I prefer small kernels, like the ones I buy from Heritage Prairie Farm, for their lighter texture. If you see similar wheat berries for sale at the farmers’ market, try them out. Curly pea shoots and pops of sweet peas sweeten the deal. When I can find it, I also like to stir in anise hyssop, a licorice-flavored herb.

I have another neat trick to separate this dish from weightier whole-grain salads. I dehydrate some of the cooked wheat berries, then fry them until crisp. To do so, set up a dehydrator or preheat the oven to 135F and oil a baking sheet. Remove 1/2 cup of the cooked wheat berries and spread out onto the baking sheet. Dehydrate them for five hours. To fry the wheat berries, heat 1/2 inch of oil in a wide pot or straight-sided sauté pan over medium-high heat. Once the oil begins to shimmer, scatter the wheat berries into the pot and fry until crisp, about 1 minute. Drain the wheat berries on paper towels and season with salt. While the dynamic texture is worth the effort, you can skip this step without compromising the flavor of this honestly good—and good for you—salad.

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For all the salmon lovers, like me, this one’s for you. The salmon cakes can be prepared in an easy three-step process and served at room temperature. I use crushed saltine crackers instead of bread crumbs in the filling and to coat the salmon cakes because they keep their crunch and actually become crunchier as they cook.

Serves 4 to 6

Salmon cakes
1 (14.75-ounce) can boneless, skinless pink salmon, drained
1 large egg, beaten
1?3 cup chopped fresh chives
26 saltine crackers, crushed (1 1?2 cups)
1/2 cup frozen corn, thawed
1/4 cup mayonnaise, plus more as needed
2 tablespoons Dijon mustard
1 tablespoon capers, rinsed and drained
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
3 tablespoons vegetable oil
3 tablespoons unsalted butter, at room temperature

Sauce
1/2 cup full-fat plain Greek yogurt
1 1/2 tablespoons capers, rinsed, drained, and chopped
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the salmon cakes: Using a fork, flake the salmon into 1/2-inch pieces into a medium bowl. Add the egg, chives, 1/2 cup of the crushed crackers, the corn, mayonnaise, mustard, capers, lemon zest, and lemon juice. Mix gently until just combined. Form into 10 patties, each about 3/4 inch thick (if the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time). Carefully coat the patties in the remaining crushed crackers and refrigerate for 20 minutes.

In a large nonstick skillet, heat the oil and butter together over medium heat. Add the salmon patties and cook for 7 to 8 minutes on each side, until golden and crispy. Drain the patties on paper towels.

For the sauce: In a small bowl, mix the yogurt, capers, lemon zest, lemon juice, salt, and pepper. Arrange the salmon cakes on a platter and serve the sauce alongside.

Excerpted from Weeknights with Giada by Giada De Laurentiis. Copyright © 2012 by Giada De Laurentiis. Photographs Copyright © 2012 by Amy Neunsinger. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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Spinach Gnocchi

Makes about 100 gnocchi pellets

1 1/2 pounds of spinach
1/2 cup ricotta
3 extra-large eggs
3 cups all-purpose flour
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
3 tablespoons of butter or extra-virgin
1 teaspoon finely chopped fresh sage
Pinch of grated nutmeg
Salt and pepper

1. Cook about 1 1/2 pounds of spinach to get 1 cup. Firmly squeeze the cooked spinach in your hands to wring out any water. Put the spinach in a food processor with 1/2 cup ricotta, 3 extra-large eggs, 1 cup all-purpose flour, and 1 1/2 cups freshly grated Parmigiano-Reggiano cheese. Puree for about 1 minute.

2. Transfer the dough to a large bowl and work in 2 cups flour, 1 teaspoon finely chopped fresh sage, 1 tablespoon salt, a big pinch of pepper, and a small pinch of freshly grated nutmeg. Add a little more flour if necessary to keep the dough from sticking to your fingers.
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Break out the BBQ! These Dukan-friendly kebabs can be prepared on a grill too.

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Makes 4 servings

Preparation time: 30 minutes, plus overnight marinating
Cooking time: 10 minutes

4 boneless, skinless chicken breasts, cut into 3/4-inch cubes
4 garlic cloves, chopped
1/4 cup fresh lemon juice
1 teaspoon ground cumin
1 teaspoon dried thyme
Salt and freshly ground black pepper
1 green or red bell pepper, seeds removed, cut into cubes
8 shallots, quartered

1. Place the chicken in a shallow dish and toss with the garlic, lemon juice, cumin, and thyme. Add salt and pepper to taste.

2. Cover and refrigerate overnight.

3. The next day, preheat the oven to Broil (or a grill to High).

4. Thread the chicken pieces onto skewers (see Note), alternating chicken, bell pepper, and shallots.

5. Brush the kebabs with the marinade and cook under the broiler or on the barbecue, 5 minutes on each side.

Note: You will need wooden or metal skewers for this recipe. If you are using wooden skewers, soak them in water for at least 30 minutes so they won’t burn.

 
Excerpted from The Dukan Diet Cookbook Copyright © 2012 by Dr. Pierre Dukan. Photographs Copyright © 2012 by Ben Fink. Excerpted by permission of Random House Canada. All rights reserved.

Basic Tomato Sauce

This tomato sauce is really not much more than pulped tomatoes. Nevertheless, in all its simplicity, it is an ideal foundation for many pizzas because the toppings that will go over it and blend with it bring a bouquet of flavors to the pie. I don’t want the sauce and toppings fighting each other. Harmony: That’s my mantra.

Makes 620 to 800 grams (depending on whether you use fresh or canned tomatoes, which yield a greater volume); or enough for about 8 pizzas

700 grams (1 1/2 pounds) ripe plum tomatoes or 1 794-gram (28-ounce) can peeled Italian plum tomatoes
20 grams (about 2 tablespoons) extra-virgin olive oil
2 grams (1/4 teaspoon) fine sea salt

1. If using fresh tomatoes, bring 4 quarts water to a boil in a 5- to 6-quart pot.

2. Cut away the dry stem area of the tomatoes, leaving the core intact. Place 2 or 3 tomatoes at a time in the boiling water for 5 to 10 seconds. Remove with a slotted spoon and put on a rack to cool. Peel the tomatoes with a paring knife.

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Two-Pork Croque Monsieur with Spiced Mornay

No one knows where Mornay sauce comes from, or which Duc de Mornay, if any, is responsible for this almost scandalously voluptuous and creamy cheese-based sauce. All we know is that it’s so simple and insanely delicious. My version of croque monsieur includes smoky bacon and herbes de Provence, with a quick version of Mornay—not for dieters! Serve with a small salad.

Serves 4

8 slices bacon
2 tablespoons unsalted butter
1 tablespoon herbes de Provence
1 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon all-purpose flour
1 cup milk
3/4 cup grated Gruyere cheese
1 teaspoon fresh lemon juice
8 slices rustic, porous white bread
8 thin slices boiled ham, at room temperature

1. Cook the bacon to golden and set aside to drain on a paper towel.

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Weighing down a splayed chicken with bricks seems so ancient. Did a Roman Emperor hatch the slogan “A Chicken Under Every Brick” to go along with the Bread and Circuses motif? Brick morphed so naturally from the good earth. Add water and high heat—ecco fatto, it’s done—terracotta. And civilization starts to build in a big way. Any brick will do here. If you have a few handy, wash them, let them air-dry, and wrap them in aluminum foil. Or use a heavy pan of some sort, covering the bottom with foil.

Almost as easy as roast chicken, this has Tuscan flair and deep roots in the cuisine’s history. Our Tuscan friends don’t marinate the chicken, but the chicken is more succulent after its overnight immersion. Rosemary potatoes go perfectly with this.

Serves 4

1 chicken, 3 1/2 to 4 pounds
2 garlic cloves, minced
1 handful of flat-leaf parsley, chopped
zest from 1 orange
1/4cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup white wine

For the marinade:
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup white wine
salt and pepper to taste

1. Preheat the oven to 400°F.

2. Wash the chicken under cold running water and dry it. With poultry shears, remove the wingtips and any excess fat, and cut out the backbone. Put those aside for stock.
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