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This is a fig lover’s feast: Plump, juicy grilled figs are paired with a quick fig jam made from dried figs, red wine...

For these Vietnamese-style grilled-beef rolls (bo la lot), Andrew Zimmern wraps flavorful ground sirloin in briny gra...

Michael Chiarello cooks these asparagus twice: The first time early in the grilling session; the second time right be...

Andrew Zimmern loves to serve this spicy, chunky salsa alongside the leaf-wrapped Yucatán pork. Slideshow: G...

You can use any greens you like in this quick sauté, which gets terrific flavor and texture from smoky bacon, ho...

“When I got back from traveling in Thailand last year, my dad wanted to try something easy that mimicked the flavors ...

Coriander, fennel and anise flavor this lovely vegetable broth, which Daniel DeLong uses as the base for his Bouillab...

Tim Byres uses a smart trick here: He sears the tomatoes on one side only, so they’re fresh and smoky at the same tim...

This is a big, hearty and tangy salad, with hunks of toasted bread, grilled vegetables and marinated anchovies. Sli...

This hana-katsuo dashi is simple 
to prepare and delivers an intensely savory broth. Make it at the last minute, righ...

Wylie Dufresne slow-cooks onions with cloves to produce a sweet and fragrant condiment that’s great with grilled stea...

Inspired by bubble tea, Bill Kim tops his ice cream sundae with chewy tapioca pearls cooked in lemonade. Slideshow: ...

This riff on pasta with clams features strips of sweet roasted pepper, toasted walnuts and fresh herbs along with Mid...

For his Asian take on elote, the grilled corn on the cob sold on the streets of Mexico, Bill Kim seasons mayonnaise w...

Chilled leftover steak is perfect in these light, vegetable-packed, easy to make rolls. Slideshow: More 3-Step Summe...

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