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This vegetarian sandwich—piled high with grilled eggplant, sliced avocado, pickled jalapeños and crisp cabbage—i...

“Brats are about as Wisconsin as it gets,” says restaurateur Gabriel Stulman. For summer, he came up with a bright, l...

These simple, Japanese-style swordfish steaks marinate in soy, sake and mirin before grilling. The accompanying miso ...

These fast hoagies from F&W's Kay Chun are based on Korean bulgogi—grilled marinated beef. Chun tosses steak, pep...

The secret to these juicy and superflavorful pork burgers is blending chorizo, capers and fresh ricotta into the grou...

To both maximize his grill and take full advantage of summer’s exceptional produce, chef Dan Kluger combines grilled ...

To garnish her grilled steak, chef Stephanie Izard prepares a summery salsa of sweet cherries and plum, with chopped ...

Roasted garlic seasons this pork shoulder, which slow-cooks until tender and deeply flavorful. Shred it and top with ...

F&W’s Kay Chun makes the delicious, sticky-sweet Asian glaze on this corn with coconut milk, soy sauce, sugar and...

This terrific mackerel from chef Jose Enrique has a great array of textures and flavors: flaky fish fillets, airy pie...

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