Hot and Hot's Simple Grilled Fish

By Brys StephensGood EatsAugust 21, 2012

What would a James Beard Award-winning chef cook for dinner on a summer night off? “The first thing that comes to mind is a quick grilled fish, served with a simple summer salad,” says Chris Hastings, chef and owner, with wife Idie, of Birmingham’s Hot and Hot Fish Club, “like our grouper with tomato, avocado, and grilled Vidalia onions.”

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Martha Hall Foose’s Mustard-Rubbed Ribs Recipe

By Brys StephensGood EatsJune 29, 2012

Spice-rubbed, laid out on a smoking grill, basted and glazed to glistening, primal seductiveness—a rack of ribs is always a thing to behold. And the Mustard-Rubbed Ribs recipe from Martha Hall Foose’s book Screen Doors and Sweet Tea does ribs some serious justice. Her treatment marries the meat with a sweet and spicy rub and a mustard-infused mopping sauce for tender, glistening, succulent racks.

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