To toast chiles, heat a heavy-duty skillet, preferably cast iron, over medium-high or until heat radiates from the surface. Working with one type of chile at a time, add it to the skillet. Flip or ...

The words to this old Gershwin tune immediately came to mind as soon as I stepped onto the patio at the tropical-inspired Blue Snapper Grill and Bar in Middleburg Heights. Replacing the now-defunct ...

MANY CONFIDENT grillers of meat and vegetables will hesitate when it comes to grilling fish. So we consulted three experts: chef Robynne Maii of Fête Honolulu; chef Garrette Bowe of Marcus at Baha Mar ...

Nicole Stover is no stranger to Lombardi’s Seafood in Winter Park. In fact, it’s precisely that business’s inventory of prime local catch that this recipe creator and developer most enjoys working ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

If you want good advice on how to grill a whole fish, ask a chef who has done it a few times. Even better, a few thousand. In the Bay Area, that would be Erik Cosselmon, executive chef at Kokkari, the ...

Fresh snapper straight from the water meets a recipe you’ve never seen before — fish pancakes. After an epic catch, the fillets get chopped, seasoned, and transformed into golden, crispy seafood ...

If you own a grill, chances are you're out there slapping some meat on it as soon as the weather warms up each spring. But meat isn't your only option, of course. Grilling vegetables brings out their ...

Fish lovers, fear not the grill. The first big grilling weekend of the year approaches and, thanks to the spoils of paradise, we're swimming in fresh, local, wild-caught fish. Yes, grilling may take ...

In the year 2000, back when Rodney’s Grill was called Rodney’s Steakhouse, the restaurant announced its opening with a kicky “Love Me Tender” advertising campaign that splashed across Santa Barbara’s ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...