Keto

In Ethiopia, the preparation of berbere takes days—chilies are dried in the sun for three days, then ground in a mortar and pestle, mixed with ground spices, and set in the sun to dry again—and it is usually made in huge amounts. Each Ethiopian family has its own recipe for this universal seasoning, with varying degrees of heat and spiciness. Traditionally, berbere is used to flavor Ethiopian stews, but I also like to use it as a rub for beef and lamb.

The height of tomato season often coincides with some of summer's most blistering days. Defeat the heat with a fresh side dish of green beans cloaked in a cool, tomatoey sauce inspired by gazpacho.

You yield to temptation at the farmers market and stagger home with pounds and pounds of tomatoes—and now they are all burstingly ripe at the same time. Don't panic, and don't put them in the refrigerator either. They'll turn flavorless and cottony. Instead, slow-roast them until they become smooth and almost meaty in texture. After six to eight hours in a low oven, they're ideal for bruschetta and for tossing with pasta.

The French custom of serving radishes with sweet butter and sea salt is a lesson in simplicity; there's something so satisfying about a lick of creamy butter against the snap of peppery radish. Here, anchovy paste adds a singular savor to the butter, but the ease of the tradition remains. It's worth seeking out small radishes like the French Breakfast variety; if you can find only big ones, just halve them.

Any excuse to cook a pork chop is a good excuse, and here is one of Italian origin: You get to stuff it with prosciutto, not to mention buttery Fontina and aromatic sage.

Lobes of golden mushrooms, shreds of buttery Gouda cheese, and the heartiness of spicy greens come together in this substantial salad. It's a terrific companion to the chive shortcakes, stew, and baked tomatoes, but keep it in mind when all you're after is a soup-and-salad supper.

This variation on the traditional method has never failed me. I learned it at the Memphis in May World Championship Barbecue event more than two decades ago from an Arkansas cook. It's simple. Place a partially smoked pork butt in a paper grocery bag and finish cooking by slow smoking it. The paper absorbs some of the grease and keeps the meat from drying out. People ask me, "Won't the bag catch on fire?" The bag will be saturated with pork fat, but a bag fire hasn't happened to me yet. For true Southern pork butt, go with hickory wood. However, I like to use fruitwood—maybe even peach or cherry—mixed with pecan. Because pork butt slow smokes for 6 hours, this is not a recipe to try on a gas grill. Suggested wood: Hickory or a combination of apple, peach, or cherry and pecan

These are equally delicious hot off the grill or cold the next day.

Why stick with chicken or eggplant? Portobello Parmesan is just as tasty—and it doesn't need any breading. Choose mushrooms that are fresh (you'll know because they'll still be curled up around the edges). Older ones are flat and won't hold the filling as well.

This velvety soup has no cream except for the little bit of sour cream that's spooned on top. It's perfect for summer entertaining: All of the components can be prepared a day ahead.

Fiber-rich jicama is crunchy and refreshing; its texture is similar to an apple's. Sub chef Shaw's salad for classic Waldorf at your next picnic. No mayo means less fat, while chile powder and cheese add major flavor.

Hot-wing aficionados will flip for these grilled shrimp, seasoned with hot sauce and butter. Celery and homemade blue cheese dip are delicious accompaniments.

Salads made with hearty romaine stand up well to strong flavors like garlic, lemon, and pungent Parmigiano-Reggiano. The chopped anchovies lend depth and savor, not fishiness, to the dressing.

With an adjustable-blade slicer, it's easy to transform zucchini into long, delicate pastalike ribbons that make an eye-catching partner for panfried chicken.

This one-pot meal—lobster, corn, and green beans—conjures summer in New England. The simple sesame mayonnaise is outstanding for dunking and slathering.

Scallions are often treated more like a garnish than a vegetable, but they make an excellent side dish when grilled and tossed with a simple vinaigrette.

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.

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

It's Basque chefs like Juan Mari Arzak and Martin Berasategui who grab the headlines for their culinary pyrotechnics (think of their food as the culinary equivalent of the Gehry-designed Guggenheim Museum in Bilbao). But what you may not realize is that the Basque country is also a hotbed of grilling—done by and large with a simplicity that stands in striking contrast to the foams, jellies, and deconstructions of Spain's culinary avant-garde. A sprinkle of sea salt, a splash of vinegar or olive oil—these are the seasonings favored by the majority of Basque grill masters. Consider this simple grilled cod topped with olive oil and fried garlic—inspired by Beti-Jai ("always a holiday"), a popular restaurant tucked away in the warren of narrow streets in the old quarter of Donostia-San Sebastián.

Colombia may be the best kept barbecue secret in South America. Sure, Argentina gets the attention for its cowboy-style asado. And Brazil has enjoyed spectacular success exporting its rodizio-style restaurants—the kind where the waiters parade spits of grilled meats through the dining room. But Colombia? I doubt that most North Americans could name a single Colombian grilled dish. Well, it's time to shine the spotlight on the only country in South America to have coasts on both the Atlantic and the Pacific, whose cool-weather ranching district produces well-marbled, full-flavored beef, whose grill masters make extensive use of marinades (unlike the simplicity prized by their Argentine counterparts), and whose mastery of the art of grilling on charcoal extends to some unique techniques. Here's a not-so simple flank steak redolent of cumin, green onions, and beer.