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Paired with a bowl of short-grain rice and some fresh shiso—or shiso-based furikake (rice seasoning)—these Japanese-i...

Maple syrup, sherry vinegar and citrus combine to make a terrific glaze for thick slices of slab bacon in this simple...

Chef Ashley Christensen cuts broccoli heads into thick lengthwise slices, then grills and serves them with sweet gril...

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

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

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

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

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

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

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

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...

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

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...

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