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

Chef Ashley Christensen cuts broccoli heads into thick lengthwise slices, then grills and serves them with sweet gril...

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

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

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

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

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

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...

To make her genius vegetarian taco, Alice Waters melts Monterey Jack cheese on corn tortillas, then piles them with a...

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

Not only are the potatoes in this easy summer salad grilled, but the scallions in the tangy, spicy dressing are grill...

This fragrant, Asian-style marinade makes enough for one pound of meat and is delicious with all kinds of cuts, such ...

Chef John Fraser makes a punched up jerk sauce with multiple spices, molasses, soy sauce and Pepsi to coat his tender...

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

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