Note: For a color contrast, substitute a large head of radicchio for one of the romaine. For even more "grilled" intensity, use a smoked salt to finish the dish. From "Williams-Sonoma Grill School," ...

A lot of times when food writers praise an old-fashioned ingredient such as romaine lettuce, they do it with a nod and a wink and more than a hint of condescension, like fashion critics chortling when ...

This dish is a vegetarian take on a classic roast lamb preparation. Rather than stud the leg with a bouquet of anchovy, garlic and rosemary, cut slits into thick slabs of eggplant and insert thinly ...

Prepare the grill. You want a hot fire, but not a flaming one. Rub the tuna and salmon with the olive oil, then season them with salt and pepper. Put the anchovies in a small bowl and mash with a fork ...

As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and ...

Grilled seafood is a summer soirée’s best friend. And learning how to grill fish for your next alfresco bash is easy with this guide. Fancy as it may appear, a gorgeous whole grilled fish, or even a ...