Peachy keen. Pretty much sums up how we feel toward this simple, skewer-y, summer salad of sorts that comes together in far less than an hour. Just can’t get enough of it.
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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. Actually, it’s not the fish that scares most folks. It’s the cooking of said fish. Not anymore.
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