Bon Appétit

Picada is a Spanish flavoring made with garlic, herbs, and ground nuts. Here, breadcrumbs stand in for the nuts.

For burgers with the best texture, blend the meat and seasoning gently, trying not to overwork it, and then shape the mixture into patties.

These newfangled burgers are stuffed with feta cheese. Pressing the center of the raw hamburger to form a slight indentation prevents the burger from puffing up in the center when cooking.

Instead of pork shoulder, this southern-inspired recipe uses quicker-cooking pork tenderloin. For fullest flavor, look for Berkshire pork or another heritage breed. Smoked salt in a grinder can be found in the spice section of most supermarkets.

Clams cooked in the shell pop open on the grill, just like they do when steamed. And there's a bonus for the cook: No big, heavy pot is needed.

This simple vegetarian pasta is perfect for a summertime picnic.

The simple herb, lemon, and garlic sauce is called salmoriglio in Sicily.

The dog-and-relish combo, reinvented.

Charmoula is a North African mixture of herbs, oil, lemon, and cumin.

This halibut recipe is perfect for warm weather. While the grill is fired up, throw on some asparagus or another quick-cooking vegetable for an easy dinner.

Look for deveined shrimp still in the shell at the seafood counter or in the frozen foods section of the market. If you like, marinate the chicken and shrimp for an hour at room temperature or two hours in the fridge, turning skewers occasionally.

Elizabeth likes to serve these with bacon. For the ultimate breakfast, she cooks the bacon first, pours off a bit of the grease, and cooks the pancakes in the same skillet.

Fattoush is a Middle Eastern take on panzanella, Italian bread salad. In fact, rustic Italian bread is a good alternative to the pita.