Bon Appétit

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

Marinating the fish in lemon and lime juices "cooks" it while it sits in the fridge. Don't leave the fish in the marinade longer than six hours or it may become tough. Serve the tacos with corn and black bean salsa and offer chocolate mousse spiked with a little chile powder for dessert.

Garlic chives add a mildly garlicky flavor to this simple pasta, which is loaded with little tomatoes and tiny pearls of fresh mozzarella cheese. The pea-size mozzarella can be found at Trader Joe's and well-stocked supermarkets.

This is ideal hot-weather fare. For thinly slicing both the melon and the celery, we like the 10.5-inch mandoline by Kyocera ($23; cooking.com).

While you're at it, double this recipe, then freeze the extra grilled focaccia. (Rewarm the thawed bread right on the rack in a 350°F oven for about 5 minutes.) It's great with soup or salad, or as a snack with drinks.

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>