Daniel Gritzer

5 days ago | seriouseats.com | Daniel Gritzer

Properly preparing the grill and grate by preheating, cleaning, and oiling helps ensure the fish won't stick to it. Allowing the fish to come to room temperature, drying it well, and oiling it are key to ensuring it doesn't stick to the grill. Using a carving fork to lift the fish from the grill grate is the safest way to turn it, with the least risk of the fish sticking and tearing. Today marks the final phase in my quest to get more people to cook whole fish at home—at least for now...

5 days ago | seriouseats.com | Daniel Gritzer

The sweet-sour cherry sauce is jammy and fruity, with enough of a deep vinegar tang to stand up to all that sweetness. Radicchio grows even more bitter on the grill as it chars and lightly wilts, resulting in an intense flavor that requires an equally intense sauce. I've had a recipe turning around in my brain for several weeks. It all started when I was trying to think of a simple yet interesting recipe that used cherries.

1 week ago | seriouseats.com | Daniel Gritzer

Microwaving the oil-brushed onions quickly softens them with little mess or effort, ensuring a tender tart topping. Store-bought puff pastry bakes up quickly and easily into a fancy-seeming savory tart. I love a savory onion tart. What I don't love is the dreaded onion-pull: when you attempt to bite into onions that are tough and semi-dessicated from baking in an oven's dry heat, and instead of breaking cleanly between your teeth, they pull off in strands.

1 week ago | seriouseats.com | Daniel Gritzer

This microwave trick softens onions in minutes—perfect for topping puff pastry tarts, layering into sandwiches, or tossing into salads. Many years ago, my wife and I co-wrote a column for Reader's Digest that told the compelling life story of a different ingredient each month (you have no idea how fascinating honey is). I always supplied a little recipe—just a simple, written-through thing that I had to squeeze into no more than a couple hundred words at the end of the column.

1 week ago | seriouseats.com | Daniel Gritzer

Washing the zucchini and squash well ensures no grit stays lodged in the skins. Adding basil right at the end just barely wilts it, while keeping its flavor fresh. Politicians are often criticized for toeing the party line even when they must know their stated position is wrong. I'd like to think I'm above that, but alas: I, too, in my own little world of recipes, can be guilty of it. For starters, I haven't been fully honest with you about zucchini and summer squash.