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Grilling/Barbecuing

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This zesty relish is made with preserved malagueta peppers, a hallmark of Brazilian cooking. You can substitue any sp...

Packed with three cheeses and shredded radicchio, these pasta shells are set off by a roasted tomato and fennel sauce...

These butterflied shrimp look very attractive when cooked and they taste sublime. Baking the lemon is a nice techniqu...

A crisp fresh fennel salad, tangy sun-dried tomatoes and a heady balsamic glaze complement the grilled salmon.

Savory prosciutto, creamy cheese and grilled asparagus make a simple but delicious bruschetta. If you can find Teleme...

Wild striped bass make their home in the waters around Long Island. Plus: More Seafood Recipes and Tips

Plus: More Pork Recipes and Tips

Jim Cohen always serves this sweet-salty chicken with soft polenta. The cure is also wonderful for butterflied quail;...

Duck populations on Long Island have diminished over the years. The one remaining duck farm on the North Fork, Cresce...

These healthy pizzas, topped with pungent grilled eggplant and two kinds of cheese, were inspired by those served at ...

Double-cut pork rib chops, those with two ribs, cook up crusty and extra succulent. Be sure the chine, or backbone, i...

Cooking white-fleshed fish in foil protects it from the intense heat and allows its flavors to mingle with the leek m...

This outdoor version of the Spanish classic is best made in a paella pan over a wood fire; the wide open pan allows t...

This spicy salsa, the first grilled one Jim Cohen had ever had, comes from his good friend Bob Bennett of Bennett's B...

Japanese nori, or seaweed, and wasabi powder are available at Asian markets and health food stores.

For his succulent barbecued chicken, Dean Fearing recommends adding a few water-soaked hickory chips to the fire righ...

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