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

This smoky marinade makes enough for 1 pound of meat and is delicious with all kinds of meat, such as chicken breast,...

This simple, lively salad is an incredible mix of flavors and textures. The key, according to South American chef Fra...

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

Chef Roberto Santibañez loves the fresh, bold flavor that this quick and easy salsa adds to tacos and other Mexi...

This refreshing and hearty chicken-and-wheat-berry salad is lovely served in fresh lettuce cups. Slideshow: More Fas...

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

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

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

Not only are the potatoes in this easy summer salad grilled, but the scallions in the tangy, spicy dressing are grill...

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

This fragrant, Asian-style marinade makes enough for one pound of meat and is delicious with all kinds of cuts, such ...

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

Doctoring couscous with sweet cherries, salty olives and fresh tarragon creates a speedy, delicious and interesting s...

This flavorful marinade is delicious with all kinds of meat, such as chicken breast or skirt steak. Plus: Summer Gri...

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

Fried sage leaves add a deeply herbal note to this tangy salsa verde. It's a great condiment to serve with grilled ch...

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

Chef Charlie Hallowell—a Chez Panisse alum—makes the dough for his colorful flatbreads, topping them with a fresh tom...

Butcher Tom Mylan loves making big porterhouse steaks like his father did in the 1980s, brushing them with a simple a...

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