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To maximize Chinese eggplant's texture and flavor, F&W's Kay Chun steams thin slices, then tosses them with soy s...

This tasty shrimp is brightly flavored and nicely spiced, with an appealing heat that lingers. Slideshow: More Shri...

Grilled corn and jalapeño add smoky flavor and heat to the dressing for this terrific salad. The recipe is excer...

Best New Chef 2014 Matt McCallister serves his chicken with a fragrant coconut-lime broth and tangy tomatoes marinate...

For this amped-up quinoa salad, Best New Chef 2014 Dave Beran tosses boiled quinoa and crunchy roasted quinoa with sm...

This tangy, creamy sauce from chef Geoffrey Zakarian’s book, My Perfect Pantry, is delicious served alone as a dip or...

Kale does double duty here: Some of the leaves are pureed with lemon juice and olive oil for a phenomenal pesto, and ...

This roasted garlic charmoula—a classic North African marinade and sauce packed with fresh herbs and spices—is excell...

The inspiration for this sauce by chef Abraham Conlon is cafreal, an Indian braise with Portuguese roots. It’s a spri...

This fresh, tangy, yellow-tomato gazpacho comes together quickly in the blender. A jalapeño adds subtle heat. S...

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

Ajvar is a smoky roasted-pepper-and-eggplant relish found across the Balkans. This version, from chef Jessica Koslow,...

F&W's Kay Chun cooks a mound of sweet peppers with onion and garlic, then tosses them with tomatoes and parsley f...

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

The key to these easy pancakes is coconut flour, which contributes a delicate flavor and airy texture. Slideshow: Pa...

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