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Plus: More Grilling Recipes and Tips

Chef Brendan Walsh first tasted this soup when he was cooking at an event with Stephan Pyles, the chef at Star Canyon...

This easy-to-prepare but surprisingly complex dish matches nutty celery root and grilled bass with a light soy-ginger...

A goat cheese garnish gives a tangy edge to this smoky eggplant appetizer.Plus: More Vegetable Recipes and Tips

The creamy, slightly tangy and slightly sweet sorrel sauce is an ideal foil for smoky grilled lobster. If you buy who...

Watermelon adds an unexpected sweetness to the vibrant salsa that accompanies the shrimp. For a more substantial firs...

If you're short on time, skip Steps 1 and 2 and use smoked trout fillets instead. Plus: More Seafood Recipes and...

Chayote is a roughly pear-shaped pale green vegetable with a crisp texture.

This dish was inspired by the wonderful jerked lamb at the Blue Lagoon Restaurant in Port Antonio, Jamaica. For the b...

Argentineans love beef. In fact in Buenos Aires many locals eat beef a dozen times a week. So great is their respect ...

The Southeast meets the Southwest in this paen to the T-bone steak, the favorite cut of beef in the American West, an...

This exciting salad mixes crisp cabbage, tart apple and sweet fried shallots with grilled shrimp. Leftover basil oil ...

This dish bridges two continents: Africa and Europe. Lamb is the preferred meat for grilling in North Africa—ser...

People throughout France sit down regularly to a meal of deceptive simplicity and universal appeal: steak and french ...

Grill the steak about 20 minutes after the Sweet Potato Packets go into the oven. Plus: More Beef Recipes and Tips

Sula (sometimes written sule) is the traditional barbecue of Rajasthan, the northwest province that includes the Thar...

Michael Lomonaco grew up on the streets of Bensonhurst, Brooklyn. Like many New York city kids, he was a Jets fan and...

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