Updated 12:00 a.m., Thu August 28, 2014
PHOTO BY: Tribune Content Agency

Cooks can remove some or all of the bones of the chicken themselves, or ask a butcher to do the job.

It’s the end of summer grilling season

Celebrate with Butterflied ‘Barbecued’ Chicken

I’m fascinated by the terms people choose to use for the cooking they do outdoors. Many still use the generic term “barbecuing.” But, as true barbecue devotees will tell you, that word correctly refers only to large cuts of meat and poultry cooked slowly to near-melting tenderness by the heat of an outdoor fire, which also imparts the scent of wood smoke — a flavor often complemented by basting the food with some form of barbecue sauce. By contrast, items like burgers, hot dogs, steaks, chops, chicken breasts and fish fillets, all cooked quickly over direct heat, are techni... READ MORE

Grilling late-summer fruit: It makes for an easy warm-weather dessert By WOLFGANG PUCK

The fruit varieties that fill farmers-market stalls right now are some of late summer’s greatest pleasures. Peaches, apricots, nectarines, and plums — and their many hybrid cousins, including apriums, plumcots and pluots (plums crossed with apricots), peacotums (peach-apricot-plums) and nectaplums (that’s easy to figure out!) — have refreshingly juicy flesh and some of the sweetest, most aromatic flavors of the fruit world.