If your grilled shrimp just hasn't been turning out quite right, try this simple but counterintuitive trick for significantly ...

Prepare lobster, oysters, scallops, and more seafood on the grill. Simply seasoned with salt, pepper, and smoked paprika, mild grouper fillets pick up lightly smoky, savory flavor in scallion, lemon, ...

Preheat the oven to 80˚C. Use a sharp knife to peel the zest from the lemons (reserving the peeled lemons), then place on a baking tray with the peppercorns, fennel seeds, coriander seeds and salt.

When you think of it, the original one-dish meal was some sort of seared meat on a stick (or spear, harpoon, lance, sharpened stick; it’s a long and ancient list). Although, I’m pretty sure the list ...

Note: This dish, which originated in Mozambique, is popular in coastal regions of Africa. It has become a mainstay at South African restaurants and backyard braais, where it’s often served with a ...

A Thai street food vendor has stunned viewers by perfectly grilling giant prawns in less than a minute, showcasing remarkable speed and precision that has left audiences both impressed and hungry.

Nothing beats the feeling of firing up the grill and cooking dinner outside on a warm summer night. For some reason, breaking free from the confines of your kitchen to grill outside makes preparing ...

To make Mojo de Ajo: - Heat olive oil in deep saucepan over medium heat. Add garlic, and cook until fragrant and pale golden brown. Do not let brown too much, or else garlic will become bitter. - Stir ...