We just can’t get enough of this peachy, simple, skewer-y, summer salad of sorts that comes together in far less than an hour. Prep, grill, toss. You’re done.
About Chris Schlesinger | John Willoughby
Chris Schlesinger is the former owner and chef of East Coast Grill in Boston. He was the winner of the 1996 James Beard Award for Best Chef: Northeast and is a contributing editor for Saveur. John Willoughby is a writer, editor, and the former executive editor at Gourmet. He currently serves as the editorial director for magazines at America’s Test Kitchen and publisher of Cooks’ Illustrated. Schlesinger and Willoughby have written nearly a dozen cookbooks together, including their most recent title The Big-Flavor Grill, and both live in Cambridge, MA. @chrisschlesinger
How To Grill Fish
Scared of fish? We understand. And actually, it’s not the fish that scares most folks, it’s not knowing how to cook said fish. Banish fears with these foolproof fixes.