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Serves 6

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These sauce-coated shrimp are messy and delicious. You can split the shells before grilling to make the shrimp a litt...

This light and delicate buttermilk custard is perfect when topped with juicy, sweet cherries and tangy lime zest. Sl...

Chef John Fraser makes a punched up jerk sauce with multiple spices, molasses, soy sauce and Pepsi to coat his tender...

Grilling cantaloupe wedges intensifies their sweetness and adds smoky flavor. They're delicious with the salty prosci...

While most meat is put on the grill raw, these intensely flavorful Mexican beef short ribs from chef Roberto Santiba&...

Puff pastry makes quick and impressive work of these buttery, sweet cherry-filled hand pies. Slideshow: More Pie and...

“Lamb is my favorite summertime meat and nothing beats roasting a whole leg,” says Andrew Zimmern. While this recipe ...

This clever dish from chef David Chang makes double use of asparagus: first, it's used to make a delicate, sweet sauc...

Spicy, charred broccoli rabe is tossed with strands of al dente pasta and crunchy bread crumbs in this elegant summer...

This wonderful, complex-tasting warm salad by Best New Chef 2014 Matthew Accarrino combines three types of peas with ...

In this summery spin on a croque-monsieur, roasted heirloom tomatoes are piled on bread that’s slathered with creamy ...

Jonathon Sawyer and his family love chocolate-covered pretzels. That gave Sawyer the idea to create this luscious des...

After spending time cooking and eating in Sicily many years ago, Andrew Zimmern started keeping bread crumbs around t...

The achingly perfect, meringue-like mantle of this classic pie is almost identical to the classic 19th-century Russia...

Jacques Pépin cleverly uses strawberry jam and black currant liqueur to sweeten this dessert. He stirs them into...

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