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Serves 6

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This clever “risotto” is made with carrot juice and chicken broth and dotted with peas, for a fun take on peas and ca...

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

Smoky barbecue sauce and cheese-toasted corn bread croutons put a Texas spin on hearty greens.Slideshow: Grilling Sid...

Michael Chiarello prefers cooking fruit near the beginning of the grilling session, when the grate is cleanest. Here,...

These excellent margaritas have a subtle, smoky flavor. The secret: The limes and lemons are grilled before being jui...

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

Michael Chiarello cooks these asparagus twice: The first time early in the grilling session; the second time right be...

Tim Byres uses a smart trick here: He sears the tomatoes on one side only, so they’re fresh and smoky at the same tim...

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

This classic Mexican dish of pork shoulder and spices uses a double layer of banana leaves as a flavorful pouch for c...

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