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Nancy Silverton's outstanding Neapolitan-style pizza is topped with only tomato sauce and oregano. Slideshow: More P...

This delicious barbecue sauce gets its smoky flavor from berries that are grilled in a perforated pan; you can use st...

Fried sage leaves add a deeply herbal note to this tangy salsa verde. It's a great condiment to serve with grilled ch...

Brooklyn butcher Tom Mylan likes wrapping sweet, juicy peaches in bacon and grilling them until they're nicely charre...

While most meat is put on the grill raw, these intensely flavorful Mexican beef short ribs from chef Roberto Santiba&...

Chef Charlie Hallowell—a Chez Panisse alum—makes the dough for his colorful flatbreads, topping them with a fresh tom...

Butcher Tom Mylan loves making big porterhouse steaks like his father did in the 1980s, brushing them with a simple a...

This clever dish from chef David Chang makes double use of asparagus: first, it's used to make a delicate, sweet sauc...

Known as kalter hund (literally, "cold dog") in Germany, this icebox-style cake is a classic Black Forest dessert tha...

Chef Jenn Louis makes this version of pasta all'amatriciana with just a few flavor-packed ingredients. She likes to u...

This multipurpose dressing makes a perfect dip for crudités and a great go-with for grilled steak, or swap it fo...

Chef Grant Achatz makes this simple, creamy, sublimely silky zucchini soup without any cream at all. Slideshow: More...

This wonderful, complex-tasting warm salad by Best New Chef 2014 Matthew Accarrino combines three types of peas with ...

Jonathon Sawyer and his family love chocolate-covered pretzels. That gave Sawyer the idea to create this luscious des...

Ham and peas—a classic combination—star in this verdant soup. It's worth seeking out the freshest English peas, which...

Jonathan Waxman's recipe for crisp flounder is simple and delicious. The keys, he says, are to get flounder from a re...

Chef Paul Berglund cleverly mixes melted butter with softened butter, so the finished spread has a creamy texture and...

"In the height of summer, what's better than tons of tomatoes and cucumbers in a salad?" chef Evan Rich asks. He and ...

"This is totally my way of making this dish," chef Kuniko Yagi says. "I'm sure Chinese people wouldn't let me call th...

These cheese melts are spicy, gooey and fragrant with red onion, jalapeño, cilantro and Sriracha. Slideshow: Mo...

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