Jason Sellers advises the home cook not to think too much about this marinade. As long as the flavors are balanced, there’s no need to get out the measuring cups, he says. Don’t add too much oil, keeping the chimi rather dry. This reduces grill flare-ups, which often impart strange and undesirable flavors to your […]

Mark Rosenstein is the founder of The Market Place restaurant in downtown Asheville and a major proponent of cooking with fire — he’s even built a stone wood-fired oven in his backyard. Rosenstein will lead a cooking series, “Fire and Ice,” on Sunday, July 17. Students will learn about wood grilling, how to make wood-oven […]

"It's a little messy, but it's the most fantastic lamb I've ever had," says Rosenstein. "You start out with a leg of lamb — bone in or bone out. Get gobs of rosemary — three or four dozen long sprigs. Wrap the lamb in rosemary, then tie that all together with butcher's twine. Roast it […]

Jason Sellers, a vegan chef, is opening his new restaurant, Plant, later this summer. What does a vegan cook have to do with a grill? Everything, says Sellers. Smoke imparts a certain amount of umami to vegetables and vegetarian proteins, he says. “Many people don’t think about it this way,” he says, “but grill is […]

Cooking something that you want to keep juicy on an open grill doesn't always work to your benefit, says Meherwan Irani, the owner and executive chef of Chai Pani. "You lose so many of the juices back into the grill," he says. "So what I've got at home is a piece of sheet metal that's […]

2 cloves garlic 1/4 cup rice vinegar 1/4 lime juice 1 1/2 cup light olive oil 3/4 tsp salt 3/4 tsp fresh ground pepper 1/4 cup of finely chopped red onion or shallot 1/4 cup chopped cilantro 1 1/2 tsp of ground cumin Put all ingredients, except for olive oil, in a food processor and […]