Serves 4

“I love mixing miso and butter together,” says Jamie Bissonnette. “If you spread that miso-flavored butter on toast, ...

To make his version of chilaquiles (fried tortilla chips lightly cooked in salsa), Jamie Bissonnette unabashedly opts...

Tim Byres’s shrimp tacos are delicious with this tangy salsa, but the surprise here is the crunchy celery salad on to...

Spreading butter, honey and a pinch of spicy cayenne over fresh corn on the cob, then grilling it in the husk, makes ...

This dish is great for entertaining: The spiced lamb marinates overnight, and the sauce can be made ahead of time. Al...

Drizzling this moist and tender grilled fish with an Asian vinaigrette is easy and utterly delicious. Slideshow:...

This bright and fresh chimichurri is used twice: as a sauce for the steak and as a dressing for the accompanying herb...

This is a fig lover’s feast: Plump, juicy grilled figs are paired with a quick fig jam made from dried figs, red wine...

To spiff up a big, juicy burger, try making this sweet, spicy ketchup, which gets its smoky flavor from dried pasilla...

Any time a novice cook asks Jamie Bissonnette for a simple recipe, he gives them this soy-honey-mustard sauce. It’s d...

This creamy, silky pasta gets salty pops of flavor from fish roe. Paul Qui uses mentaiko (spicy marinated pollock roe...

The delicious dressing for this salad comes from the juices that form while the cucumber macerates with the other ing...

A quick puree of fresh strawberries and lemon zest creates a delicious fruit floater for this ultra-creamy milk shake...

Chunky, fresh mango with tangy lime is a great counterpoint to the creamy tapioca pearl puddings here. Slideshow: Pe...

Andrew Zimmern’s Kitchen Adventures OK, so I was with Hot and Hot Fish Club’s amazing chef Chris Hastings, standing i...