Usually broiled or grilled, flank steak is cooked on the stove here, then topped with a garlicky rosemary and mushroom ragout.

There are fluffy eggs, melting cheese, and golden hash browns in every bite of this one-dish meal.

Jazzing up beans and rice with colorful toppings transforms it into an exciting meal, chock-full of varying textures and flavors.

It's made from one of the hottest chiles on earth, so heat seekers can slather the salsa all over their rib eyes with bravado.

This is what the Greeks mean by grilled cheese: smoky on the outside, tender and salty within, but not a sandwich.

Just when the crowd thinks you’re done with the grill, surprise them with this; the romaine’s leaves char slightly but stay fresh and crisp.

Grilling eggplant lends it a smoky flavor, and this fun, layered presentation gives a wintertime favorite a summer makeover.

Smoke makes magic with rich scallops and acidic citrus in a “ceviche” starter.

Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups—favored Western imports—are the exception....

Food editor Maggie Ruggiero has taken lentils “from canned to Cannes” in this très simple—and très français—dish.