Bon Appétit

Similar to the socca—chickpea crepes—of Nice, in southern France.

A great side dish—or afternoon snack.

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 .

Bold North African flavors stand up to even the heartiest of hot dogs. Pile the dogs high with spicy harissa-flavored caramelized onions; a bright, pleasantly bitter preserved-lemon relish; and just a bit of hummus.

The white chocolate ganache mimics the steamed-milk foam on the top of a cappuccino. A dusting of cinnamon completes the homage.

See "Prep School" for photos showing how to wrap the fish.

These moist, tender treats are a cross between a cookie and a cake. They're delicious plain, but also make nice ice cream sandwiches.

The oat mixture makes a delicious crust for the bottom—and a tasty crumble on top. Lemon perks up the blueberry filling.

Look for marinated feta in the refrigerated section of the supermarket where other specialty cheeses are sold.

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.

Summer—with its great produce—is a good time to go vegetarian.

The combination of sauerkraut, sausages, and mustard is well loved in Germany—and beyond. Here, dark beer enhances the sauerkraut, and the hot dogs are simmered in fruity Belgian lambic.

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.

Leeks and apples simmered in cider add a hint of sweetness—a nice contrast to the sharp melted cheddar. If you can find oblong pretzel rolls at your market, they'll make an ideal accompaniment to these English-style hot dogs.

Make the fruit salad, throw the fish on the grill, and you've got dinner.

For the kids, simply serve the cocktail base over ice—hold the vodka, naturally.

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.

This recipe originally accompanied Turkey Shawarma .