Great moments on the grill: The winner . . .

A big, juicy, three-layer burger, dripping with special sauce. A sweet little boy wearing a chef's hat and apron, flipping burgers with a spatula. A goofy wave from the cook at a grill, tipping his spatula, surrounded by snow.

Running With a Fork: Cooks who can't can have pickle options

It seems I've gotten myself into a bit of a pickle, and I couldn't be more ecstatic. You see, some people can, and some people can't. What I mean is, I am not a fan of home-canning food, but I harbor a love of pickles that borders on dangerous obsession.

Fresh tomatoes deserve a bumper crops of delicious ideas

Simple is best when it comes to enjoying a fresh-picked garden tomato. Who can resist one of these ripe beauties when it's seasoned with salt and pepper or sliced in a sandwich with bacon and lettuce?

In season: Take your pick of peppers

The time is ripe to pick up a peck of peppers. In the Central Valley, this crop now is approaching its peak and will continue in good supply into November.

Bibimbap is a brilliant way to enjoy leftover rice

This popular Korean dish is a glorious combination of colorful vegetables, kimchi and protein. But while traditional recipes call for meat, Ivy Manning makes a delicious version using marinated tofu.