Look sharp

It slices, it dices, but does it look good? Kuhn Rikon’s nonstick paring knife sure does. These coated carbon-steel blades come in a rainbow of shades, plus, they have a protective sheath – perfect for kitchen klutzes. They cost $7.99 apiece at amazon.com.

Smoke screen

Grilling days may be waning, but why not add a little smoke to your fire. Tabasco offers the following recipe for turning your backyard grill into a smokehouse: Trim 2 racks pork ribs, about 6 pounds. Combine 1/2 cup orange juice; 1/4 cup ketchup; 2 tablespoons each brown sugar, Tabasco chipotle pepper sauce and lime juice; and 1/2 teaspoon each garlic powder and salt. Place ribs in shallow dish and brush both sides with sauce. Cover and refrigerate at least 1 hour. Soak 5 cups wood chips in water at least 30 minutes. Preheat gas grill to high or prepare charcoals. Drain wood chips and place in a smoker box or aluminum foil pan at the bottom of the grill. Place ribs, bone side down, on grill rack. Cover grill and smoke ribs 2 to 2 1/2 hours, or until ribs are tender, basting with remaining sauce after 45 minutes. Add 1/2 cup wood chips after 45 minutes, and if using charcoal, add more coals as necessary. When ribs are fully cooked, meat will shrink back about 1/4 inch from the bone and you’ll be able to move bones back and forth without much resistance. Cut ribs into about 8 portions and serve.

An homage to homard

Planning to fit one last lobster bake in before fall? Homard wine is the perfect seafood accompaniment. The lobster-shaped bottle full of fruity white merlot or white zinfandel is just the thing – plus, it doubles as a vase. Homard is available in grocery stores, convenience stores and at wine merchants. For information, visit www.lobsterbottle.com.