Executive Chef Greg Collier of the Red Fish Grill makes this variant of a classic New Orleans dish, grilling redfish and gilding it with crabmeat and lemon-butter sauce. Chef Greg Collier of the Red ...

Combine crème fraîche, Dijon mustard, whole-grain mustard, minced shallots, drained capers, salt, and pepper in a small bowl.

Duck confit, pancetta-wrapped quail, butter-poached lobster tails, fried zucchini blossoms -- not exactly how most collegians are expecting to dine when they head back to their school dormitories this ...

Why waste paper cooking fish en papillote? This clever technique delivers similar results that are completely edible. Instructions: Soften the rice wrappers by dabbing them with a damp cloth or ...

Many people refer to the Memorial Day weekend, now more than two months past, as the unofficial end of summer grilling season. But those of us who love to grill know that you can’t stop just because ...