Good burgers just seem to go with summer, and The H Word’s Curry Turkey Sliders pack a little heat of their own in such ingredients as curry and chili powders, ginger and cumin.

Heat up the coals and soak the skewers as “The H Word” moves outside for the Fourth of July holiday with three recipes that are ready to enjoy after just a few minutes on the grill.

Think tuna casserole with two favorite summertime vegetables added in and the cream of mushroom soup thickener tossed out and you have the idea of this week’s “The H Word” recipe — Tuna, Sweet Pea and Pasta Salad.

“The H Word” goes wild — right down to the use of burdock root — in this week’s recipe: Walleye and Wild Garlic Mustard Greens.

They go by many names, but morel mushrooms looking something like a pinecone on a stick are highly prized by gourmet cooks and are the target of many springtime hunts in the woods.

Cooking with Fabio contest winner Jared Toensing teams up with “The H Word” to make Blueberry and White Chocolate Chunk Ginger Cookies.

Summer — or at least summerlike weather — turns food thoughts to salads, and guest co-host Christina Fox of Wesley Willows brings “The H Word” her recipe for Asian salad with grilled chicken.

In the second of three Kids In The Kitchen episodes shot at the Rockford Discovery Center’s Healthy Kids Day event on April 17, Cooking with Fabio contest winners Payton Little and Max Edwards team up with The H Word to make Mix-N-Match Quesadillas.

In the second of three episodes produced at Rockford Discovery Center’s April 17 Kids in the Kitchen event, "The H Word" reaches back to the ancient Incas for one of the oldest and healthiest grains on the planet.

Helping kids to try new foods and eat healthy — even picky little eaters — can sometimes be as simple as letting them assist in meal preparation or make it on their own. Today’s Your Favorite Smoothie recipe gives kids the chance to experiment with a wide choice of ingredients.

“The H Word” goes Asian this week with an ultraquick and easy Spicy Beef in Lettuce Wraps dish that features nutritional superstar edamame in its list of low-calorie vegetables.

Few foods have been the subject of a popular song, but Apple Pan Dowdy — extolled by songstress Dinah Shore in her 1946 recording of a Guy Wood and Sammy Gallop collaboration celebrating New England cooking — is a notable exception.

“The H Word” is visiting Kiki B’s Restaurant & Bar, where chef Kiki Benson, whose love of cooking, entertaining and eating trumped her master’s degree in art history, holds food court Tuesdays through Sundays each week.

Chicken breasts, again? Well, yes. But there’s nothing boring about these Spinach-Stuffed Chicken Roulades by "The H Word."

Eggplant parmesan — or do you say eggplant parmigiana or maybe parmigiana di melanzane — hails from the island of Sicily and is a hearty staple in the southernmost of Italian regional cuisines.

It’s St. Patrick’s Day and, while tradition calls for corned beef, "The H Word" chef Mary Ann Suprenant picks smoked turkey as a healthier stand-in in this lightened version of a deli favorite.

Some recipes just age well, no matter how you interpret them, and The H Word chef Mary Ann Suprenant hits the right note with Balsamic-Braised Short Ribs with Horseradish Mashed Potatoes — her take on a hearty classic.

One place that doesn’t claim to have originated chili is Mexico, but that doesn’t mean a Mexican ingredient can’t add a whole new dimension — and that’s what happens in today’s “The H Word” recipe for Chocolate Turkey Chili.

Firm and mild meets spicy and tangy in Zucchini Wrapped Orange Roughy with Putanesca Sauce, this week’s “The H Word” recipe from guest chef Dawn Shultz of Franchesco’s Ristorante.

The H Word helps you squash the yen for something Italian, yet light and easy for dinner with Shhpaghetti. Show host Mary Ann Suprenant combines spaghetti squash, garlic, onion, mushrooms and spinach in a Parmesan-sprinkled casserole with nary a noodle in sight.