Make Ahead

Use this fiery homemade harissa dressing on grilled meats, fish, tofu and vegetables. Slideshow: Amazing Recipes for...

Instead of buying a jar of chutney, make this sweet-spicy, apricot-based version instead. Slideshow: More Homemade C...

With just a few pantry ingredients and a blender, homemade peanut sauce is a snap to make. Slideshow: More Homemade...

Capers, tarragon and lemon juice add fantastic flavor to mayonnaise in this quick take on a classic French aioli. Sl...

A fresh herb pesto does double-duty in the chicken marinade and in the sauce. Slideshow: F&W Staff Favorite Gri...

These sweet-and-spicy glazed pork burgers are just as easy to make as plain beef burgers, but so much more flavorful....

Top Chef winner Kristen Kish adds ground pistachios and nutty brown butter to her adorable little cakes, based on a c...

Top Chef winner Kristen Kish cooks honey to give it a deeper flavor; it’s key in her fantastic custard, which she ser...

On Top Chef, Kristen Kish’s winning menu included fennel pollen olive oil cake. She makes the simplified version here...

In this incredibly easy recipe, Michael Chiarello brushes endives with olive oil, grills them until lightly charred a...

These juicy Japanese meatballs, known as tsukune, are grilled on skewers with the finger-size green peppers called sh...

This chilled, no-cook Spanish soup is similar to gazpacho but blended instead of chopped. Smoked olive oil adds meati...

Tim Byres has a no-fail method for ribs: He rubs them with a seasoned beer-based mop and cooks them in a foil packet ...

Jamie Bissonnette likes to make this grilled-chicken salad with boneless thighs because they stay juicier than breast...

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