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Grilled until they're lightly charred outside and tender within, these leeks are terrific served with a spicy twist o...

This simple, lively salad is an incredible mix of flavors and textures. The key, according to South American chef Fra...

These supereasy, indulgent potatoes are based on a recipe Brooklyn butcher Tom Mylan found in a South Dakota centenni...

This quick pickle is perfect for enjoying all summer long, says Andrew Zimmern. He suggests using cremini, button and...

Andrew Zimmern adds vinegar in his strawberry jam because he likes the tartness. If you want to omit the vinegar, go ...

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

This smoky marinade makes enough for 1 pound of meat and is delicious with all kinds of meat, such as chicken breast,...

This vegetarian dish is triple-grilled: The portobello mushroom steaks and thick tomato slices are each grilled, then...

Chef Roberto Santibañez loves the fresh, bold flavor that this quick and easy salsa adds to tacos and other Mexi...

Chef Eric Ripert combines three simple components into a lovely, unexpected salad: mâche, crispy croutons and cu...

This flavorful marinade is delicious with all kinds of meat, such as chicken breast or skirt steak. Plus: Summer Gri...

This traditional Black Forest dish, perfect for brunch or a hearty appetizer, features poached eggs on buttery mashed...

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

Grilling guru Francis Mallmann is a master of efficiency. Here, he creates a delicious first course using only a cast...

According to chef and grill genius Francis Mallmann, the success of this incredibly simple dish—provolone seared in a...

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