Up until about ten years ago, tuna might have been considered an underutilized species—we ate lots of it, but only the mushy canned stuff...

Grilled shrimp is a Mexican standard on both coasts. Here we put the tasty little crustaceans on a skewer with slab bacon that has been b...

Where I come from, we don’t really call baby back ribs barbecue. I was appalled, for example, when they allowed them to be entered in the...

Served hot, this dish is like grilled hash browns; served cold, it’s a flavorful and unusual potato salad. The deep flavor of well-browne...

Along with tuna, swordfish is probably the preeminent grilling fish, because the tight texture of its flesh approximates that of meat. Sw...