I've done some grilling at events this season, as I do every year. And I've realized two things: I REALLY love to grill, and I think we should all start grilling in winter. It's very hot grilling out there in the sun! And when you're grilling for 65, it takes a while, sometimes with multiple grills going! So, who's with me? I'm here for all your January grilling needs -- or maybe let's say October through April. (But I guess I'm always down for summer grilling, too.) You may be grilling this weekend -- I'm making ribs. Here's a little something to get you started. I love a versatile flavor combination. Here's my recipe for a general dry-rub that can be used in all kinds of settings. Rub it on any meat or fish or tofu an hour ahead of cooking (or longer, if it suits you). I usually rub it on and set it aside, while I prepare the salads and sides. That's usually the right amount of time, and then you're ready to eat as soon as the main is cooked. The rub is great seasoning whether you're sautéing, grilling, pan-sheeting, or BBQing outside. It's also delicious in ground meat. I use this as a rub on baked tilapia to form the basis of my fish tacos. And, if I'm being honest, this would also go well on potatoes and veggies. So, use it anywhere. And it's the basic seasoning for my Southern Fried Chicken! Rub it on the chicken and then marinate the chicken in yogurt for a few hours, preferably overnight (you can add a little cream, too, if you like). Make sure you refrigerate it, obviously. Then add more rub to flour, dredge the chicken in the flour, and deep fry in oil (350-400 degrees -- do not let it drop below 350). Works with bone-in pieces, whole boneless breasts, or tenders. Happy grilling! All-purpose dry-rub 1 teaspoon cumin 1 teaspoon coriander 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon paprika (sweet or smoked paprika) 1/2 teaspoon dried oregano 1/4 teaspoon cayenne (or more to taste) 1/2 teaspoon sea salt 6-8 turns fresh ground black pepper (or more to taste) IMPORTANT: All ingredients must be dried. Do not use fresh oregano, garlic, or onion. This is a dry rub! Mix all ingredients together to blend before using. You can up the quantities to make ahead and have a store of this whenever you need it. And feel free to adjust quantities.

Never underestimate the power of a great vinaigrette, especially as we head into the beautiful fresh produce of summer. Use this lemon vinaigrette on salads of any kind (and this forms the basis of my garlic slaw), roasted fish (especially delicious on salmon), chicken, roasted potatoes, and vegetables. Juice of 1 lemon 1 clove garlic 1/2 tsp moutard en grains (best quality you can find) 1 tsp honey 1-2 Tb fresh thyme 1/2 c extra virgin olive oil Salt and pepper to taste Strip the thyme leaves from the stems and set aside. Strain lemon juice into a medium bowl (big enough for room to beat everything freely). Smash and then finely mince the garlic and add it to the lemon juice. Add the mustard and honey and mix thoroughly. Beat this mixture rapidly with a fork as you add the olive oil, pouring it slowly in a steady, thin stream to form an emulsion. When this is thick and stable, mix in the time and add salt and pepper to taste.

Making your own truffles is surprisingly easy. The key, of course, is to start with the best ingredients and take your time. But the results are delicious, and they always impress. Here are the easiest truffles I know. They're quick and fool-proof. You still have time to whip them up before Valentine's Day, but they're perfect for any occasion, or no occasion at all. Dark Chocolate Truffles Start with the very best dark chocolate, with a high percentage of chocolate solids. Avoid chocolate chips: these are formulated for baking and do not melt well (note: the chocolate pictured here is in chip form, but it is restaurant-grade intended for melting). Use good-quality heavy cream, and the best cocoa you can find. I prefer extra Brute for its darker color and richer taste, and the texture is perfect for even coating and light dusting. Vegans can substitute vegan chocolate and coconut milk for a wonderful result that non-vegans love just as much. Adjust the quantities as noted, so you can use a whole can of coconut milk. Ingredients 8 ounces best quality dark chocolate, roughly chopped (or 1 pound vegan chocolate) 1 cup heavy cream (or 15-ounce can coconut milk) 2 tablespoons sifted cocoa (more for larger vegan recipe) NOTE: Scale quantities up as needed. I've made pounds and pounds of truffles using the same ratio. Heat cream over medium heat until the edges bubble. Be careful not to boil over. Pour hot cream over chocolate in a heat-safe, nonreactive bowl that is large enough to allow room for stirring. Wait about 5 minutes for the chocolate to melt. Don't skip the waiting period! You will be sorry. Whisk until smooth and shiny. If you stop here, you have a wonderful ganache. Add about one tablespoon agave to increase the shine when covering cakes. Pour directly over fully chilled and prepared cakes while the ganache is still quite warm. I use this in my flourless chocolate torte, chocolate-raspberry torte, chocolate truffle cake, and chocolate caramel and turtle cakes. It also works on sandwich cookies and petit fours. Refrigerate the ganache to chill fully. Accelerate chilling by pouring the chocolate into a flat pan, if needed. Spoon out the ganache and roll it into one-inch balls. The trick here is to start by curling the chocolate with the spoon a bit, so that you don’t have far to go into a ball. Roll very rapidly between your palms. Wear nitrile gloves, both to reduce the loss of chocolate on your hands and to slow melting. Work quickly: Smooth truffles as much as possible, but don’t linger or the chocolate will melt. As you form each truffle, roll it in the cocoa. Store in an air-tight container in the refrigerator. These will soften and start to melt in very hot weather, so keep them refrigerated until serving in the summer.