Heat a clean grill to medium-high. Season fishes’ cavities with salt, pepper and ½ teaspoon red pepper flakes each. Slice 1 lemon into ¼-inch rounds. Stuff cavities with lemon rounds and rosemary ...

What He’s Known For: Simple Greek cooking over live fire; honoring the nuance and seasonal freshness that sets this cuisine apart. “SOURCING IS 80% of cooking,” said chef Doug Psaltis. “I learned that ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Chef Pedro Depina of Ettore’s is making ...

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IN summertime, a barbecuer’s heart lightly turns to creating -- or stealing; who cares? -- dynamite grill recipes. That’s why we have barbecue books. The current crop shows the magnificent vitality of ...

"They'll give you the best sear and good grill marks," he said. Lately, he's been grilling sea bass and wahoo. But Smith said that even catfish, which is somewhat flaky, has enough density to hold ...

Heat the oil in a nonreactive medium saucepan. Add the onions and cook over moderately low heat, stirring, until softened, about 8 minutes. Add the juice and cook over moderately high heat until ...

Chef Donny Smith of New Town Bistro on Jonestown Road usually chooses the firmest fish he can get, and he likes thick cuts of about 1 inch. "They'll give you the best sear and good grill marks," he ...