Food Processor

As the main ingredient in a sorbet, kiwifruit becomes the belle of the ball.

Tofu is frequently paired with Asian flavors, but here it is a delicate canvas for a robust, creamy French-inspired dressing that also gussies up the seasonal side salad. Dipping the tofu in egg before it hits the skillet seals its custardy texture inside a lovely golden crust.

Beneath a creamy layer of tapioca pudding lurks a silky strawberry base. Ground fennel seeds perk up the flavor of the fruit.

My son's teachers beg me to make this cake for his snack day at school. It isn't too sweet, and it has a moist, dense texture from the carrots and pineapple. It's also one of my most popular cakes at weddings and parties. When I make it at home, I throw more things into the batter—for example, a handful of pumpkin seeds or toasted pecans if I have them lying around. The beauty of this recipe is that you can increase the spices or omit the nuts, and it will still taste great.

Let's just dive in, shall we? Not only does this produce a thick and creamy vanilla frosting, it also doubles as a whipped topping, and left unrefrigerated it becomes a vanilla sauce to serve with crumbs, shortcakes, or volcanoes. And why stop there? I especially love the sauce on savory bites like corn bread, muffins, and biscuits, where it acts like a decadent sweet butter. If you try to steer clear of soy, replace the liquid and powdered soy with the rice milk variety for both in equal measure—but be advised that the result will taste slightly sweeter. Please note: If it's true frosting you want, be sure to factor in the full six hours for it to chill and set. Editor's note: Use this frosting to top Vanilla Cupcakes or to make Chocolate Chip Cookie Sandwiches, both from Babycakes.

This recipe originally accompanied <ep1:recipelink id="353782">Beer-Marinated Flank Steak with Aji and Guacamole.</ep1:recipelink>

To read of my travels, you might get the impression that for most of the last three years, I've done nothing but prowl night markets and food stalls. True, a lot of great grilling takes place at these markets, but you can also find some pretty amazing barbecue at luxury resorts. One such place is Amandari, a hotel built right into a rice paddy near the artist town of Ubud, Bali. There, a team of chefs cooks glorious grilled dishes such as grilled shrimp with fiery lemongrass sambal, Balinese grilled chicken, and whole grilled fish with makrut lime leaves.

A sprinkling of sweetened coconut tempers the tangy lime filling.

If you want to study the art of meatless barbecue, India is the place to do it. This nation of more than a billion people has more vegetarians than there are people in the United States. Over the centuries, Indian grill masters have evolved a highly sophisticated style of vegetarian barbecue—dishes bursting with flavor (not to mention dairy and grain proteins). It's grilling so complex and satisfying, you'll never miss the meat. Tandoori aloo (potato) turns up at grill parlors throughout northern India. The best I've ever tasted came from the landmark restaurant Moti Mahal in Delhi; the potatoes were packed with cheese, slathered with spice paste, and crusted with sesame seeds.

his Colombian version of guacamole is smoother than most Mexican guacamoles, and it's used as a sauce for grilled meats, not just as a dip for tortilla chips.
This recipe originally accompanied Beer-Marinated Flank Steak with Aji and Guacamole .

This version of the scone is based on the recipe from the Standard Baking Company. Molly tweaked the recipe slightly in her home kitchen. If using frozen blueberries, do not thaw them before folding into the batter.

Smoked duck is available at some supermarkets, specialty foods stores, and Asian markets, and from dartagnan.com. Smoked chicken or smoked turkey make great substitutes.

Prosecco, an Italian sparkling wine, and cava, a Spanish sparkler, both work well in this pink drink, which is as pretty as it is refreshing.

Ribs are among the constants on the world's barbecue trail, but just how they’re prepared reflects a strong regional and cultural bias. The vast ranch lands and forests of the New World, for example, led to American-style barbecue, with its large slabs of spareribs slow-roasted on a smoker for the better part of a day. Asians adopted a different strategy: cooking small cuts or single ribs on tiny grills engineered for fuel efficiency. The flavor would come not from wood smoke (Asians don't have wood to burn by the cord), but from the explosively flavored seasoning indigenous to the region, like lemongrass, ginger, and fish sauce. Case in point: These Cambodian-style ribs, from Sarun Pich, a chef at the Amansara resort in Siem Reap, Cambodia.

The perfect dessert for your next barbecue: This chilled pie is an appealing combination of chocolate, berries, and lemon. And all it takes is a food processor and a whisk. The crust—made from chocolate wafer cookies and melted chocolate—is simply pressed into the pan. The filling is just a mix of sweet, bright, and tangy ingredients.

I add sweet red peppers to this classic Indian dish. The brilliant red peppers and ivory-white cheese pieces look stunning against the glazed moss-green sauce.

Grinding skirt steak at home—using either a meat grinder or a food processor—is the key to this intensely flavorful, juicy burger.

Caution: May require finger licking. Gooey chicken wings are sure to please a crowd, not to mention your wallet. The sweet and spicy glaze requires only five ingredients, including peach preserves (though apricot preserves work well, too).

Mustard couldn’t be any simpler to make. Soaking the seeds before puréeing gives the finished product body and mellowness.