Two New York strip steaks were cooking on a smoldering wooden plank on our grill on the deck. The smell reminded me of a summer campfire combined with the fragrance of the big pile of burning ...

You are sitting around the campfire. The dry hardwood logs are reduced to glowing embers. On the windward side of the fire are four-foot-long cedar planks pointed at one end and driven into the earth.

Grilling on a wood plank keeps food moist and gives it a mild, smoky flavor. Try it for fish, pork and beef. That's a message to keep in mind from Judith Fertig, award-winning cookbook writer and ...

Forbes contributors publish independent expert analyses and insights. Elizabeth Karmel cooks and writes about food drink and travel. Easter is in the rear view mirror and that means that grilling ...