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Here a classic Niçoise salad is reimagined with Japanese flavors, including a delicious miso dressing, black ses...

After eating sambal (an Asian, chile-spiked condiment) in Bali, chef Suzanne Goin created a version to serve with por...

"I don't usually love potato salad," says chef Suzanne Goin. "But I adore the way the fried potatoes soak up the must...

These grilled quail are seasoned with a super-simple spiced yogurt marinade, which gives them delicious char on the o...

Dave Pasternack lets fish come to room temperature and dries it well before grilling. "An ice-cold fish gives off ste...

In keeping with Senegalese tradition, Sean Brock likes to make this dish with all parts of the lamb. But here he call...

Midwestern chef Jack Riebel is taking the homey foods of his childhood and modernizing them with spices and progressi...

This steak recipe is great for parties because it can be cooked ahead of time. First the meat is cooked just to mediu...

To make these delicious, grilled pork skewers, chef Kris Yenbamroong briefly marinates strips of pork shoulder in coc...

To make this delicious dish, radishes are tossed with rosemary-spiked brown butter and then quickly grilled. They're ...

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