
Boy Meets Grill
Turkey breast with a spice rub; grilled portobellos with wild rice.

Turkey breast with a spice rub; grilled portobellos with wild rice.

Swordfish skewers; duck breasts with a ginger-and-chili glaze; brown-rice salad.

Chocolate pudding.

Ribs; seasoned cucumbers.

Moroccan chicken stew with saffron, cumin and apricots; couscous.

Soup: wild mushroom with arugula and ham; chicken with hominy.

Meatloaf; scalloped potatoes; roasted green beans with shallots; jam and bread pudding.

Lentil and split-pea dip with garlic flatbread; Cornish hen with a maple-tamarind glaze.

Bobby visits his alma mater, the French Culinary Institute.

Recipes that are light in calories but heavy in flavor.

Ham, turkey and bacon smothered in cheddar; country ham salad with fresh mozzarella.

Lamb with a minty garlic rub.

Stuffed squash; potato chips with a blue cheese sauce; flatbread with white bean hummus.

Chef Tom Valenti helps Bobby prepare lamb shanks with roasted tomatoes and toasted orzo.

Spaghetti and meatballs.

Lamb and black bean chili with cumin; red onion relish; spicy pumpkin seeds.

Beer battered fish and spicy chips; oyster and caramelized onion pan roast; red snapper.

Pancakes; sage and mustard breakfast sausage.

Cioppino; roasted brussels sprouts with potatoes and pancetta.

Shellfish; warm lentil salad with roasted beets and goat cheese; crepes.