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Grilling/Barbecuing

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Here the great twist is that the mustard and herbs are added after the lamb is grilled, so the flavors stay vibrant.

Chef Charlie Palmer, 6-foot-4-inches tall, grew up on a farm in upstate New York and was a bruising high school lineb...

The drumette—the meaty part of a wing—makes great finger food, especially when the chicken is scraped to on...

Be extra careful when lifting the grill cover, as the oyster shells can pop from the intense heat. Partially cooked o...

This hors d'oeuvre offers a wonderful combination of sweet, tangy and herbal flavors and contrasting textures. Plus: ...

A former sandlot quarterbck from Rockland County, New York, 6-foot-4-inch Alan Harding, the chef and owner of Brookly...

The warm cheese fondue serves as both a dressing and a dip for this salad.

Grilled wedges of garlicky escarole are combined here with tender white beans to make a simple first course that's al...

If you can't find spicy brick red de árbol chiles, use dried Thai or Chinese ones.

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