Light up the grill and suddenly cooking is easier. There’s no pan to wash. No smoke to vent out of the kitchen. No discomfort of a hot oven stoking the house on a blistering summer day. So once I’m ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. We chose muscat ...

Every chef dreams of having a fairy godmother, someone who can wave a magic wand and magically supply everything needed to make a dream restaurant come true. Alain Giraud got one. His Bastide, one of ...

Mushroom risotto is one of the great clichés of vegetarian food: In the spring and summer, it's hard to find a restaurant that doesn't make this their lone meatless offering. (In the fall and winter, ...

Here’s a perfect destination for leftover cooked rice (white, brown, or basmati); you’ll need about 2 cups. To keep the nuts crunchy, add them after chilling and just before serving. 2/3 cup ...