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.

White fish is topped with a wonderfully rich white wine pan sauce. It's easy to make and incredibly delicious!
Cooked Cajun freshwater fish in a skillet with peas and lemon
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.
Marinated with white wine and garlic, then smoked on the grill, this flavorful, smoke-infused shrimp is simple to make.
The portobello is perfect for smoking on the grill. Its porousness allows it to absorb and intensify the smoky flavors.
A touch of smoke makes food taste meaty, flavorful and extra satisfying. It's easy to smoke food using a standard grill.
These fabulous burgers have the added smokiness of crispy smoked bacon in the mix—so they are doubly delicious.
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.

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