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This is a fig lover’s feast: Plump, juicy grilled figs are paired with a quick fig jam made from dried figs, red wine...

Smoky barbecue sauce and cheese-toasted corn bread croutons put a Texas spin on hearty greens.Slideshow: Grilling Sid...

These excellent margaritas have a subtle, smoky flavor. The secret: The limes and lemons are grilled before being jui...

Nettles—wild greens often sold at farmers’ markets—have a deep, earthy flavor. Because raw nettles can irritate bare ...

Michael Chiarello cooks these asparagus twice: The first time early in the grilling session; the second time right be...

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

You can use any greens you like in this quick sauté, which gets terrific flavor and texture from smoky bacon, ho...

The greens-to-egg ratio here is high, making this healthy as well as delicious. Slideshow: Healthy Egg Recipes

Spicy, fresh and satisfying, these make a spectacular vegetarian main course. Slideshow: Vegetarian Grilling Recipes

Coriander, fennel and anise flavor this lovely vegetable broth, which Daniel DeLong uses as the base for his Bouillab...

Tim Byres uses a smart trick here: He sears the tomatoes on one side only, so they’re fresh and smoky at the same tim...

Michael Chiarello prefers cooking fruit near the beginning of the grilling session, when the grate is cleanest. Here,...

Inspired by bubble tea, Bill Kim tops his ice cream sundae with chewy tapioca pearls cooked in lemonade. Slideshow: ...

This riff on pasta with clams features strips of sweet roasted pepper, toasted walnuts and fresh herbs along with Mid...

For his Asian take on elote, the grilled corn on the cob sold on the streets of Mexico, Bill Kim seasons mayonnaise w...

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