Bon Appétit

The salsa has a perfect sweet-spicy balance, and it's an easy way to turn simple grilled chicken breasts into a dish that's dinner-party special.

Make a batch of this versatile sauce, then serve it all week. You can spoon it over grilled fish, chicken, or pork—or use it to fill quesadillas.

If you live near a Chinese market, pick up barbecued or smoked duck there. Otherwise, smoked chicken or turkey from the supermarket (or leftover roast chicken) would be terrific tossed with the noodles. To make it a meal, add a platter of chilled silken tofu. Drizzle the tofu with soy sauce and chili sauce, then top with chopped green onions. Coconut ice cream with fresh berries and lychees would make a nice dessert.

Chiles rellenos are just as good grilled as they are battered and fried. They're easier to make that way, too.

This exotic dish is cooked on the grill (in a disposable pan), so there's very little cleanup.

This vegetarian sandwich has very little oil—but it's still plenty indulgent, thanks to two cheeses and the sweet grilled peppers. Make it in a panini press or pan, or on the barbecue.

Here's a terrific new version of the classic melon-and prosciutto-pairing. For added color, use a mix of different melons.

A chunky pistou with full pistachio flavor adds depth to this fresh salmon dish. Want even more vegetables? Slice lemon cucumbers (a wonderful farmers' market variety that looks somewhat like a yellow tomato) and add a squeeze of lemon juice and a pinch of dill to make the perfect starter.

Freshly ground coffee adds a depth to the spice rub and brings out the flavor of the meat. Be sure to keep the rub recipe handy. The spice rub would also be great on steaks and chicken.

Praline, a southern candy, forms the top of this showstopping cake.

The term shell bean generally refers to any bean that has to be removed from the pod before eating.

Haemul pa jeon—savory pancakes that are crispy outside and soft and tender inside—are a popular side dish. They're best served warm, then dipped in a sauce of soy, lemon, and sesame.

Texans take their barbecue—and their barbecue sauce—seriously. This is a classic central Texas-style sauce, which is a tomato-based mixture that's a little sweet and a little spicy.

A perfect summertime cocktail. Because it's a combination of iced tea, lemonade, and booze, we've dubbed it the Tipsy Arnold Palmer.

Korean chefs work with an array of distinct greens for fresh salads, including common red leaf lettuce, but also wild sesame leaves, young radish leaves, garlic chives, and chrysanthemums.

It's hard to overstate the importance of kimchi, which is typically a spicy dish of fermented firm leafy cabbage and other vegetables. This mild version omits chilies. Begin making it at least three days ahead.

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