Some people are skeptical about slapping a skillet on the grill, but allow me to make my case: Skillet-grilling has become my go-to method for capturing the best of both worlds: the seductive ...

For this recipe, I've slathered the chicken with a marinade of achiote paste, vinegar, Mexican oregano, and red spices that create an aromatic, brick-red exterior and subtly spicy meat.

Fill a cast-iron skillet with enough oil to come halfway up the side. Heat oil over medium heat to 350 degrees (when a drop of water makes the oil sizzle, it’s ready for frying). Place one steak ...

If you're tired of scorched chicken skin and nearly raw middles, listen up. This simple method delivers a perfect bird every time. Some people are skeptical about slapping a skillet on the grill ...