Contributor
Robin Asbell
Robin Asbell writes about food related topics, and enjoying life. Her prose and recipes have appeared in such diverse publications as Better Homes and Gardens, Taunton's Fine Cooking, Cooking Light, Mother Earth News and Vegetarian Times.
Whether dropping a line in the lake or stopping by the co-op's fish counter, enjoy delicious freshwater fish!
Whether fresh from the lake or the co-op, whole trout are easy and fun to grill. No fish cage? Use foil instead.
The portobello is perfect for smoking on the grill. Its porousness allows it to absorb and intensify the smoky flavors.
Marinated with white wine and garlic, then smoked on the grill, this flavorful, smoke-infused shrimp is simple to make.
A touch of smoke makes food taste meaty, flavorful and extra satisfying. It's easy to smoke food using a standard grill.
Make your burgers extra tasty by smoking them on your grill. Smoked bacon and smoky barbecue sauce amp of the flavor even further.
Chicken breasts on the bone are cooked "low and slow" over woodchips to infuse them with earthy, smoky flavor.
Slow cooked on a cedar plank on the grill, this salmon is infused with rich, smoky flavors.
Marinated tofu, smoked slowly on the grill makes a wonderful "burger" and is tasty in soups and salads, too.
Going vegan doesn't mean giving up a creamy sauce over some tender biscuits. Serve with a tofu scramble and tempeh bacon.