Warm weather treats, like homemade ice cream and popsicles, are a must when you have a family, but I love making granitas the most. Granitas remind me of those great snow cones I used get on the boardwalk growing up. This Blueberry Ginger flavor is incredibly refreshing and makes this recipe great for popsicles too, in which case you need not strain the mixture - just pour it into your favorite shape mold and freeze.

I recently read that Flat Iron Steak is the second most tender cut of beef and one of the most economical. That was music to my ears during these leaner times, but unfortunately finding a Flat Iron Steak wasn't as easy as I thought. I thought I knew about pretty much all the different cuts of beef but apparently I was wrong. After tracking down some Flat Iron Steak at Whole Foods I went in search of a few recipes and needless to say that's all I found were a few recipes. Turns out you can grill Flat Iron steak the same way you would Flank steak but the end result is sooo much better; Flat Iron steak has that great marbling and flavor that is comparable to the best cut rib eye. The Chimichurri sauce in this recipe is just pure garlicky goodness and complements the flavor of the steak very well. Be sure to run out and find some Flat Iron steak before too many people catch on and the price skyrockets.

One of my favorite food memories involves the Hawkers' Market--where some of the best street food in the world is prepared right before your eyes, filling the night air with the most wonderful aromas imaginable. If you have access to an Asian market and a dinner companion (or two) who likes to help in the kitchen with chopping, this recipe is definitely worth making. In addition to being delicious, this one-wok melange of zesty flavors and textures incorporates enough veggies to make you feel downright virtuous....or at least enough to wash everything down with a guilt-free ice cold beer.

Dry or Wet? The eternal question when it comes those serious BBQers out there. Everyone has an opinion on whether a dry spice rub or your standard BBQ sauce works best . This recipe combines the best of both worlds. What I did was take the dry ingredients and coated my ribs with them and let them sit overnight, sort of like a dry marinade if you will. Then as they were grilling I basted them every 20 minutes with the sauce as per the recipe instructions until done. The end result was beyond flavorful and a must try recipe for everyone.