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Appetizers/starters

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Marcela Valladolid tosses scallops in a spicy, vibrant combination of garlic, lime, soy and crushed red pepper before...

These traditional Argentine empanadas are filled with a mixture of ground beef, smoked paprika, green olives and cumi...

Sardines are a great fish to grill: they cook quickly, and because they're oily, they're harder to overcook than deli...

This vegetarian dish is triple-grilled: The portobello mushroom steaks and thick tomato slices are each grilled, then...

Chicken thighs are perfect for the grill because they stay nice and moist. Skewering them with rosemary imparts a lov...

Marcella Valladolid keeps her grilled shrimp simple but super-tasty, marinating it quickly in a mix of garlic, onion,...

Chef Eric Ripert combines three simple components into a lovely, unexpected salad: mâche, crispy croutons and cu...

This traditional Black Forest dish, perfect for brunch or a hearty appetizer, features poached eggs on buttery mashed...

Grilling guru Francis Mallmann is a master of efficiency. Here, he creates a delicious first course using only a cast...

According to chef and grill genius Francis Mallmann, the success of this incredibly simple dish—provolone seared in a...

To make her genius vegetarian taco, Alice Waters melts Monterey Jack cheese on corn tortillas, then piles them with a...

Brooklyn butcher Tom Mylan likes wrapping sweet, juicy peaches in bacon and grilling them until they're nicely charre...

F&W Best New Chef 2014 Paul Qui is Filipino, and this rich, delicious kinilaw (a dish made from raw ingredients) ...

Scandinavians brought the technique of pickling delicately fried seafood (a form of escabèche) to Minnesota and ...

These cheese melts are spicy, gooey and fragrant with red onion, jalapeño, cilantro and Sriracha. Slideshow: Mo...

F&W Best New Chef 2014 Ari Taymor doesn't let a single bit of corn go to waste in this soup, combining corn cob b...

Best New Chefs 2014 Joseph Ogrodnek and Walker Stern update the classic combination of watermelon, feta and olives wi...

Ham and peas—a classic combination—star in this verdant soup. It's worth seeking out the freshest English peas, which...

Boldly flavored and nicely spiced, these Cambodia-inspired wings require a pile of napkins for the delicious red curr...

Traditional kinilaw, the Filipino version of ceviche, uses vinegar and fresh citrus to "cook" the fish. Here, chef Ed...

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