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

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,...

Foams may seem passé, an overused chef trick. But their airy consistency can help make a good dish great. Consid...

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

“Buckwheat and basil actually work really well together,” Bill Kim says about this unlikely match-up of Japanese and ...

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...

This salad from Nancy Oakes is both hearty and light, combining big flavors (beets, arugula, goat cheese) in a bracin...

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

There are all sorts of tricks for making deep-fry batters both delicate and crisp. Sometimes, recipes call for beatin...

Quinoa has a reputation as every yoga instructor's favorite superfood, but chefs love it for another reason: It crisp...

Quick-pickling butternut squash in cider vinegar, sugar and salt makes it really tangy and crunchy. Gabriel Rucker to...

This play on the classic sandwich by Grant Achatz features neither peanut butter nor jelly but tastes just like the f...

Even so-called quick pickles can take several hours or overnight to marinate. But fill a siphon with pickle ingredien...

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

Richard Blais loves aerating all sorts of dressings and condiments in a siphon. The Sriracha-ranch (or “Sri-rancha,” ...

Daniel Patterson uses dandelion greens instead of the usual parsley to add a slightly bitter edge to his salsa verde....

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