When most people think of grilling, it’s slapping a steak or burger over a batch of hot coals. This is called the direct method of grilling and works very well. Cooking this way is similar to broiling; it cooks food hot and fast.

Unlike direct heat, the indirect method of grilling is more similar to roasting than to broiling. Charcoal is placed on each side of the food or gas burners are lit on each side of the food, but the heat is not directly underneath whatever you’re cooking.

40 whole chicken wings (about 8 pounds)

2 cups packed brown sugar

2 cups hot sauce

1/2 cup butter, cut into cubes

2 tablespoons cider vinegar

1/3 cup white sugar

1/2 cup Italian seasoning

1/4 cup dried rosemary, crushed

1/4 cup paprika

1/4 cup chili powder

1/4 cup pepper (use less if you don’t want the wings quite so spicy)

2 tablespoons cayenne pepper (use a bit less if you don’t want the wings quite so spicy)

1 cup blue cheese salad dressing

Lasagna with Asparagus, Leeks and Morels

2 tablespoons (1/4 stick) butter, divided

2 medium leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 2 cups)

1 pound thick asparagus spears, trimmed, cut on diagonal into 1-inch pieces

4 ounces fresh morel mushrooms, rinsed, coarsely chopped, or 5 ounces fresh shiitake mushrooms, stemmed, coarsely chopped

2 teaspoons chopped fresh thyme

3 1/2 cups low-salt chicken broth

1 1/2 cups heavy whipping cream

1 bay leaf

2 tablespoons all purpose flour

Morels, fiddle-heads and lots of garbage

I roam the woods frequently this time of year. The morels have popped up, the ferns are uncoiling their fiddle-heads and even the dead, fallen birch and oak trees exude a simple beauty that seems to intensify against the dark green backdrop of the forest floor.