14 Jun 2026 Serving up some summer

By Chef Jason Knapp

When my kids were young, grilling out was never just about the food, it was about the neighborhood. On summer holidays, the smell of charcoal and smoke drifted through the air as families gathered in driveways and the cul-de-sac. Kids ran barefoot from yard to yard, laughing and chasing one another until the sun dipped low. Parents and neighbors filled the street with friendly competition, playing baggo, basketball and badminton as if time had slowed down just for us. Some holidays we went all out, even renting inflatable water slides so the kids could splash and scream with joy while the adults stood nearby, plates in hand, soaking in the moment and, when feeling brave, going down the water slides themselves! Those scenes are etched into my memory, and every time I fire up a grill, I’m transported right back there.

Grilling has always been one of my favorite ways to bring people together, regardless of what’s on the menu. Sometimes, it’s as simple as hamburgers and hot dogs sizzling over open flame. Other times, it’s steaks paired with grilled asparagus, or a full-on oyster grill where everyone crowds around, waiting for that perfect pop of a shell opening. No matter the menu, the grill becomes the centerpiece — the place people naturally gather, talk, laugh and reconnect. I love food because it has the power to erase divides and distractions. It invites people to slow down, share stories and enjoy one another’s company. Food truly is a universal language, one that everyone understands and appreciates, and it has a way of pulling us closer together without ever needing to try.

One of my favorite examples of how food connects us comes from my own career and a seasoning blend that has taken on a life of its own. Years ago, during my time as the chef at the Arkansas Governor’s Mansion, I learned a rib rub recipe from Sgt. Brad Bennet of the Arkansas State Police. He leaned in when he shared it and told me it was top secret, and when a state trooper tells you something like that, you listen. I took that recipe seriously, guarding it like a prized possession. Yet over the years, I’ve shared it with hundreds of people. I can’t help but laugh at that now. Brad and I have run into each other around town and joked about it, and each time we do, it’s a reminder that food has a way of breaking down barriers and creating bonds that last far longer than recipes themselves.

At its core, grilling represents community, tradition and connection for me. It reminds me of my kids growing up, neighbors becoming friends, and strangers becoming family over a shared meal. It ties together memories, laughter and the simple joy of being present. No matter the occasion or the menu, the grill has the magic to put a smokescreen around life for a brief minute to enjoy the moment.

Easy Grilled Chicken Kofta Kebabs

Serves: 4–6

Prep time: 15 minutes

Cook time: 10–12 minutes

1½ lbs. ground chicken

1 small onion, finely grated or minced

3 cloves garlic, minced

¼ cup fresh parsley, finely chopped

1½ tsp. ground cumin

1½ tsp. paprika

1 tsp. ground coriander

½ tsp. cinnamon

1 tsp. salt

½ tsp. black pepper

2 Tbsp. olive oil

Juice of ½ lemon

Optional for serving:

Pita bread

Tzatziki or yogurt sauce

Sliced cucumbers

Tomatoes

Fresh herbs

Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes. 

In a large bowl, combine ground chicken, onion, garlic, parsley, cumin, paprika, coriander, cinnamon, salt and pepper. Add olive oil and lemon juice. Mix gently until just combined. Divide the mixture into equal portions. Press each portion firmly onto a skewer, shaping it into a long, slightly flattened sausage.

Lightly oil the grill grates. Grill the skewers for 10–12 minutes, turning every few minutes, until cooked through (internal temperature of 165°F). Remove from the grill and rest for 2–3 minutes before serving.

Serving Suggestions:

Serve hot with warm pita, tzatziki or yogurt sauce and fresh vegetables. These kebabs work well for casual grilling or family meals.

Grilled Bread Panzanella Salad (Italian Bread Salad)

4 cups bread (ciabatta or sourdough) grilled until crusty, 

torn into chunks

3 cups ripe tomatoes, cut into chunks

1/2 red onion, thinly sliced

1/4 cup fresh basil leaves, torn

1/4 cup extra-virgin olive oil

2 Tbsp. red wine vinegar

Salt and freshly ground black pepper, to taste

Optional to mellow the flavor: 

Soak sliced onion in cold water for 5 minutes, then drain.

If the bread is not already stale, toast it in an oven at 375°F (190°C) for 8–10 minutes until dry but not hard. In a large bowl, combine the bread, tomatoes, onion and basil. In a small bowl, whisk together the olive oil, red wine vinegar, salt and pepper. Pour the dressing over the salad and toss well. Let the salad rest for 10–15 minutes before serving so the bread absorbs the juices. Taste and adjust seasoning as needed. 

Serving Suggestion: 

Serve at room temperature.

Whipped Feta with Fresh Herbs & Lemon

Yields: 1½–2 cups

Prep time: 10 minutes

8 oz. feta cheese, crumbled (block feta works best)

½ cup full-fat Greek yogurt

3 Tbsp. olive oil, plus more as needed

2 Tbsp. fresh lemon juice

1 tsp. lemon zest

1 small garlic clove, minced (optional)

2 Tbsp. fresh parsley, finely chopped

1 Tbsp. fresh dill, finely chopped

1 Tbsp. fresh chives, finely chopped

¼ tsp. black pepper

Note: Additional salt is usually unnecessary due to the saltiness of the feta.

Add feta, Greek yogurt, olive oil, lemon juice, lemon zest and garlic (if using) to a food processor. Blend until smooth and creamy, scraping down the sides as needed. Adjust texture by adding additional olive oil or a small amount of yogurt until the mixture is light and whipped. Transfer whipped feta to a bowl and gently fold in parsley, dill, chives and black pepper. Cover and refrigerate for 15–30 minutes to allow flavors to meld before serving.

Serving Suggestions:

Serve as a spread for flatbread or crostini, a dip with warm pita, or as a topping for grilled meats, vegetables or burgers.

Store in an airtight container in the refrigerator for up to 4 days. Stir before serving. 

Classic Beef Chuck Sliders with Thousand Island Dressing

Serves 6 people (2 sliders each)

Patty size: 2.5 oz each.   Dressing: 2 Cups

DRESSING

1½ cups mayonnaise

¼ cup ketchup

¼ cup sweet pickle relish

2 Tbsp. finely minced, or grated, onion

2 Tbsp. white vinegar or lemon juice

1 Tbsp. sugar

1 tsp. Worcestershire sauce

½ tsp. paprika

2 Tbsp. capers, finely chopped

¼ tsp. salt

¼ tsp. black pepper

Combine all ingredients in a medium mixing bowl. Whisk until smooth and fully combined. Taste and adjust seasoning as needed, adding more sugar for sweetness or vinegar for tang. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Store in an airtight container in the refrigerator for 5–7 days. Stir before using.

Slider Patties

2 lb. ground chuck (80/20)

1½ tsp. kosher salt

1 tsp. black pepper

1 tsp. garlic powder

1 tsp. onion powder

Divide the ground chuck into 12 portions, each 2.5 oz. Gently form into patties slightly wider than the buns and press a small dimple in the center. Season both sides evenly with salt, pepper, garlic powder and onion powder. Preheat grill, griddle, or cast-iron skillet to medium-high heat. Cook patties for 2–3 minutes per side, flipping once, until cooked through (internal temperature of 160°F).

Buns & Toppings:

12 slider buns • Leaf lettuce

Shaved onion • Dill pickle slices • Tomato slices

Lightly toast slider buns, cut side down, until golden. Assemble sliders: bottom bun, Thousand Island dressing, patty, tomato, pickle, shaved onion, leaf lettuce and top bun. Serve immediately.