Working the edge. That's the simple concept you have to master to become a world-class fish griller. After 40 years of manning the grill, opening 18 restaurants, and cooking meals…
Fine Cooking editors share their favorite marinades perfect for the grill
When I eat out, part of the fun comes from ordering foods I don’t normally cook at home. Charred octopus is one such item. While it has always been a…
Add a kiss of smoke to the season’s best produce for colorful, healthful, delicious dinners.
A tiny size means less grill time for tender, juicy results, while an easy rub, glaze, and butter jack up flavor.
The South’s Best Butts Pitmaster Secrets for Southern Barbecue Perfection By Matt Moore (Oxmoor House; $24.95) In Matt Moore’s new book, there are at least five photographs of him chowing…
Red, White, and ’Que Farm-Fresh Foods for the American Grill By Karen Adler and Judith Fertig (Running Press; $25) This book, though not strictly vegetarian, focuses more on grilling goodies…
Never mind the name. Flap meat is tender, versatile, and relatively inexpensive.
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