"Recipe of the Week" news and stories

Today is the official start of grilling season, and what better way to kick it off than with a book that offers a different burger recipe for every week of the year. Sally Sampson's Recipe of the Week: Burgers (we looked at her ice cream book last week) is a nice book, with clearly written directions for every dish and lots of pictures that will make you want to fire up the grill.

This book does a good job of looking at the full range of burgers. She doesn't just focus on the classic beef patty and instead casts her net to include ground chicken, turkey, lamb, tuna, salmon, black beans and portobello mushrooms. Additionally, if you're tired of the same old burger toppings, this book offers a wealth of inspiration that will keep your grilled patties exciting for weeks to come.

As someone who eats a lot of turkey burgers (the favored recipe around our house is to include chopped onion and peas in the meat mix), I'm excited to play with some of her flavor combos. This would be a fun book to show to your kids as well, because with all the yummy pictures, even the youngest of kids will be able to help pick out the picnic fare.

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The official start of Summer is rapidly approaching. That means it's nearly time for trips to the beach, backyard cookouts and lots of homemade ice cream (preferably eaten outside with friends and family). Whether you've got a hand crank ice cream maker, one that attaches to your stand mixer or a fancy one with its own compressor, you can always use some fresh ice cream inspiration.

That's where Sally Sampson's new book Recipe of the Week: Ice Cream comes in. As the title suggests, Sampson has written a fresh recipe for every week of the year, making it possible for you to always be experimenting with new recipes, while still going back to your favorites. She has included recipes for ice cream, granitas and gelatos in the book, so no matter what your preference, there's something here for you.

One of the nice things here is that Sampson has worked to lower the amount of sugar in her recipes over more traditional ice cream recipes, so if you are one without a strong sweet tooth, you may find this book particularly appealing. The only problem I've found with this volume is that Sampson doesn't give any advice as to how to go about choosing an ice cream maker if you don't already have one. She assumed a certain level of prior knowledge, which is good for someone with ice cream experience, but isn't particularly helpful for the novice.

However, if you are excited for fresh ice cream inspiration and you have a bit of ice cream making experience, I would recommend this book without hesitation.

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