As New York trudges into fall and winter, three restaurants are assembling fish tacos that evoke memories of warm sand.

You can prolong the flavor of the summer grill into fall by strewing grains of Sanctuary T’s Smoky Black T-Dust on roasted fish or seared portobello mushrooms.

For many people in Houston, the devastation of Hurricane Ike created an opportunity for fine dining, particularly in the first week.

Pimentón, made from a red pepper similar to that used to make paprika, is among the best examples of how appealing the addition of smoke can be.

An uncooked sauce that preserves the freshness of the fruit and can be easily thrown together with just a cutting board and blender.

Paella gets grilled by an inquisitive cook.

Foolproof and not much work, the Indian flatbread can be served with almost anything you have going on the fire.

Entertaining is often the main reason for having a weekend or vacation home, and for many people that all but requires outdoor cooking.

With Cuban-style pork as an inspiration, the same tangy, pungent marinade can be used for a smaller cut of meat that grills quickly.

The idea of cutting branches of rosemary and using them as skewers must certainly have occurred to humans soon after they figured out how to build fires.