Grill a shoulder of pork using the “indirect method,” that the heat to one side of the grill, allows for long, slow, smoky cooking.

The Flat Iron Steak, a secret no more.

One rotisseries chicken. So many ways to eat it.

The Indian vegetable dish Subji uses as few as one or two different vegetables (or, usually, several) but always many spices and flavorings. Photo from Jacopo Maia on unsplash.

Cooking while camping comes in two flavors: You take your kitchen with you—in an RV, say, or with piles of pans in the back of the van—or you just hoof it and really rough it, everything in a backpack, food included.

For dessert, then, some German’s Chocolate Cake. Note the apostrophe. Photo by Ayesha Firdaus on unsplash.

Wouldn’t it be grand if a recipe were named after you? Beats a tombstone, I take it. Photo from ShareAlike 4.0 International.

Some dad friends said Beef Stroganoff is a good recipe for kids to cook on Father’s Day. Photo by Correen on unsplash.

BSJ’s Yellow Chicken Salad, an adaptation of Queen Elizabeth II’s “Coronation Chicken” and Whole Foods’ very popular “Sonoma Chicken Salad.”

My father made the best mashed potatoes. He bequeathed some tricks, however, that make all the difference.

Baked Vidalia onions look like giant Hershey’s Kisses—and they’re nearly as sweet.

Legend has it that this much-favored Sicilian vegetarian pasta preparation is named after Vincenzo Bellini’s opera “Norma.”

A platter of assorted cooked vegetables on a bed of wilted greens, served cool, in the Italian way of summer cooking.

What a serving of Sweet and Sour Parsnips and Pears (“Compost of Pasternak and of Peeres”) might have looked like in the summer of 1400 A.D.

A serving of traditional Southern Shrimp and White Corn Grits.

Nearly every culture or country cooks its take on what we call pancakes. These are Korean Panjeon.

A “foreleg” of Lamb Shank alla Romana.

The variety of dumplings is vast, but includes those both steamed and fried crisp.

A serving of Bucatini and Wolffish Fra Diavolo.

Several simple items—even honey—make for a tasty cholent.