This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. When it’s hot out, sometimes the best way to ...

1. Have on hand 4 long metal or bamboo skewers. If using bamboo skewers, soak them in water for 30 minutes. 2. In a shallow 8- or-9-inch baking dish, whisk the lime rind, lime juice, garlic, ginger, ...

Combine the red onion and vinegar in a medium bowl. Set aside until you’re ready to make the salsa. In a large bowl or large resealable plastic bag, combine the lime juice, garlic, 1⁄4 cup olive oil, ...

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. Savor ...

Thick pieces of swordfish are built for grilling, writes chef Jeremy Sewall in "The Row 34 Cookbook." Thinly cut swordfish overcooks easily, he says. Simmer cannellini beans in advance (you can also ...

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. Bright, ...

If you’re new to grilling fish, swordfish steaks are the perfect place to start—sturdy, skinless, and meaty, they take to the grill like a champ. The key is to not overcook them. You’re shooting for ...

Whether you’re flipping juicy chicken breasts, searing tender steak, or threading colorful kebabs, the secret to mouthwatering results starts long before you fire up the coals. Enter: the marinade—a ...

It’s been a hit with Times readers since its publication in 1993. By Sam Sifton Good morning. I suppose there are fathers looking forward to Father’s Day on Sunday, a day of rest, the family ...

Once you've seen the way this white fish takes on the main role in pork recipes, there's no doubting what a perfect ...