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

These delicious summery fruit crumbles are served in individual cast-iron dishes and topped with a crisp, buttery str...

This tart and super fruity summer dessert cooks mostly on the stovetop, with just a quick finish under the broiler to...

After dusting shrimp with fennel and ground mustard seeds, Bill Kim sautés them and serves them with a creamy he...

Fish sauce, lime juice and lemongrass make such a delicious dressing that it’s easy to forget how healthy this salad ...

This big baked corn, red pepper, lima and green bean casserole has a crispy, cheesy topping. Slideshow: Vegetarian C...

Sabayon is a foamy dessert that typically has to be made just moments before serving—if left to stand for too long, i...

Though he's known as the "prince of pork," chef Jason Vincent knows his way around a salad. His sugar-crusted waterme...

“In France, there’s almond flour in everything—except clafoutis,” Belinda Leong says about the rustic dessert of frui...

Michael Symon’s version of creamed corn gets a little tang from sour cream and a bright kick from lime zest. Slidesh...

The mingling of oyster juices with butter, herbs, chile and pastis makes these irresistibly slurpable. Slideshow: Ho...

Daniel Humm’s terrific summer salad is crisp and lemony, with bits of meaty pancetta and lots of fresh mint. Since th...

This play on split pea soup gets its vibrant flavor from fresh peas and fennel. The garnish, ham with baby greens and...

Beer, an increasingly popular mixer, adds carbonation and a pleasant funkiness to cocktails. The apricot ale here off...

Belinda Leong started to incorporate wild greens and herbs into her desserts in 2009 during a foraging-focused intern...

Boozy pops are desserts that double as cocktails. This one layers 
a minty mojito 
with vodka-spiked watermelon juice...

Barbara Lynch’s rustic pasta is very adaptable to whatever summer vegetables are at their peak. Here she uses tomatoe...

When zucchini is at its freshest and most plentiful, make this salad; the feta, pine nuts, fresh herbs and tomatoes a...

“Our consulting beverage director, Peter Vestinos, makes fun of my drinks because they’re always a little sweeter tha...

Thomas Keller cooks whole fish in a salt crust to keep it moist, then serves it with a chunky zucchini-basil pistou—P...

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