Add Yahoo as a preferred source to see more of our stories on Google. Whole fish cooking on a grill - Petko Ninov/Getty Images Whether propane, charcoal, or gas, there is little doubt that firing up ...

When the temperatures are soaring like they have been this summer, the last thing you want to do is turn on the oven. In my unconditioned kitchen, sometimes just turning the stove on is enough to ...

Add Yahoo as a preferred source to see more of our stories on Google. clams on grill - X Tian/Getty Images Clams are one of those foods you might not eat all the time but if you're a seafood fan, ...

Littleneck clams, grilled for just a minute or two, whet the appetite for grilled salmon or swordfish. Grilled flatbreads can be baked and set aside to be served with a main course of grilled chicken ...

At this North Carolina waterfront grill, shrimp stays simple, hot, and perfectly done, the kind of easy, coastal meal that ...

Baste the seafood. For fish, Smith uses a fresh herb oil, which is made by steeping flat-leaf parsley and basil stems in an olive oil blend. For shellfish, Smith uses butter because the shellfish is ...

I've cooked a lot of shrimp in my life, and I'm here to tell you — peeling it is kind of a pain. So leaving the shell on is a cook's dream. But should you leave the shell on when you grill shrimp? The ...

Grilling generally is a healthy cooking method because little or no fat is needed. But the intense, dry heat can quickly turn food tough and leathery, especially if you start with something lean.

While seafood is a common crowd-pleaser, grilling it can be tricky. Both fish and shellfish cook quickly, which means that they can easily become dry and rubbery. Some delicate seafood is prone to ...