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Grace Parisi loves serving grilled pork with a tangy-sweet salsa of parsley, oregano, olives and currants. Butterflyi...

Chef Steven Brown flavors his jerk-style chicken with a highly spiced, tangy marinade, but there’s something else tha...

Grace Parisi brilliantly layers chocolate cookies with a quick mix of cream cheese, chocolate syrup and a little wate...

Okra gets charred and tender on the grill; tossing it with lime and store-bought curry paste gives it great flavor. ...

Mixing honeydew juice with the fizzy Italian wine Moscato makes a super-refreshing cocktail. Melon balls and chewy ta...

Yotam Ottolenghi loves mixing unorthodox ingredients, like lime juice, jalapeño and maple syrup, into his Middle...

Once a week, a fish-and-chips truck rolls into Methlick, the near-restaurant-less Scottish town where Matt Canlis liv...

In this ingenious 3-ingredient recipe, grilled fresh corn and poblano chile are used in two ways: Half of the mixture...

Prepared hummus that comes with a scoop of chopped garlic on top (like the kind sold by Sabra) is the secret here: Th...

Paola Budel, the chef at Mazzorbo, Italy's Ristorante Ostello, updates linguine with clams by using pasta made with k...

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