“Survivor 48” star Eva Erickson reveals she narrowly avoided Brown University shooting: 'So extremely lucky' Patrick Mahomes ...

A good soak adds flavor, but when it’s time to cook, should you rinse off a marinade, pat dry, or go straight to the grill? Here’s what one Southern chef says to do.

Nothing enriches a simple cut of meat like a good marinade. The right blend of flavors can do wonders for your grilled dish. Whether you’re firing up the grill for a weekend barbecue or a quick ...

A quick marinade of grated onion, lime, and turmeric lends bright savory flavor to these grilled white fish kebabs. Louisa Shafia is a celebrated authority on Iranian cooking. She's the author of two ...

Harissa paste is a spicy North African condiment that is typically made from some combination of red chiles or peppers, garlic and a slew of fragrant spices, often including coriander and cumin. Here, ...

Boneless skinless chicken breasts are best marinated, even if it’s just for a couple of hours. Right after I pick up my kids from school, I throw some chicken breasts into a zip-top bag, then add a ...

Six nutritionist-backed vegan breakfasts — each ready in 10 minutes — that keep you full and focused well past mid-morning. Rolling out of bed and into real life can feel like jumping onto a moving ...

Thick halibut fillets are ideal for grilling. Their firm texture will maintain shape without flaking apart on the grill, and their mild flavor is enhanced by the char and smoke. While you can simply ...