It's worth firing up the grill on National Taco Day. Kate Ramos, author of the forthcoming cookbook "Plant-Powered Mexican," cooked up a basic spice rub with smoked paprika and chile to coat white ...

Heat a grill. Place tomatoes in a sieve. Place sieve on grill over indirect heat. Cover grill and smoke tomatoes until slightly wilted, about 30 minutes. Transfer to a food processor along with ...

Bobby Flay demonstrated how to prevent fish from sticking to the grill while preparing fish tacos. He said the longer it sits, the easier it will come off the grill. Touching food too much is the most ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 6 servings 1 ¾ pounds of fresh Alaskan halibut fillet (or other firm white-flesh fish), checked for bones ½ lemon, for ...

People are often wary of grilling fish — and for good reason. Without the right instructions, it can fall apart, get stuck to the grill and feel unattainable to get those restaurant-worthy grill marks ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 6 servings. 6 cups reduced-sodium chicken >broth> 2 tablespoons olive oil, whipped >butter or reduced-fat margarine> 1 cup ...

To prepare fish: About 15 minutes before cooking, remove fish from refrigerator and cut into serving pieces. Brush olive oil over fish and sprinkle with salt and pepper. There are a couple of ways to ...

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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 ...