About Fred Thompson

Fred Thompson

Fred Thompson is the author of nearly a dozen books about grilling and barbecue, including his most recent title, Williams-Sonoma Grillmaster. He’s also the publisher of Edible Piedmont magazine, a food columnist for the Raleigh News and Observer, and has taught grilling classes around the country. A born and bred North Carolinian, he now divides his time between Raleigh and New York City. @fredthompsonNC

A wooden cutting board with a carved grilled Greek chicken and a knife resting beside it.

Grilled Greek Chicken

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Fresh herbs and a squeeze of lemon lend this chicken its effusive Greek accent. A foolproof grilling technique makes it irresistible in any language.

A hand holding a grilled fish taco topped with cilantro that is wrapped in a paper napkin.

Grilled Fish Tacos

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You’ve had grilled fish tacos. But have you had tipsy fish tacos suffused with tequila? That’s what we thought.

Mason jar of Greek marinade with parsley, oregano, thyme, rosemary, basil on a cutting board

Greek Marinade

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This Greek marinade made with lemon, herbs, and garlic boasts an authentic Mediterranean style.