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An assertive wet rub gives these steaks a nice crust on the grill. And the spice from the meat pairs with the pungency of the tapenade to play deliciously against the tomatoes and watercress. (Bonus: The tapenade is great on fish, chicken, and, well, anything savory.)

A few simple spices are all you need to transform ground pork into a fantastic taco filling.

Ask your butcher for thinly sliced cross-cut short ribs, a.k.a. flanken or Korean style. If you can't find them, flank steak is a good substitute.

You can use any white flaky fish in this versatile—and quick—dish.

This steak tastes best when marinated overnight, so try to start the recipe a day ahead.

Get juicy shrimp by gently steaming them in an herb-and-lemon infused broth.

The classic Middle Eastern salad shifts from bulgur wheat to quinoa. The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.

Cerciello marinates small chickens with garlic and herbs, then roasts them until golden. In summer, he serves them with a quick, piquant sauté of corn and peppers along with a chunky pistachio sauce that's so good, you'll want to make it all season long.

The bite of mustard and the char of the grill amp up the flavor of tender but mild-tasting filet mignon. Be sure to have all the sauce ingredients ready to go before starting the meat. For perfect timing, add the cream to the sauce while the steaks are resting; they'll be done at the same time.

Chicken thighs are more succulent than breasts and stand up to reheating without drying out.

Slowly roast a trimmed, center-cut piece of salmon over a bed of herbs to infuse the flesh with fresh flavor; then bring it to the table in the pan so guests can help themselves. This dish is also good at room temperature or served cold at your next picnic.

Store-bought rotisserie chicken adds protein to this lively, aromatic dish; omit it for a satisfying vegetarian main course. If you can't find spelt, use semi-pearled farro or whole wheat berries.

Polish sausage gives the onions and chiles a rich, smoky flavor.

Soft, creamy risotto topped with warm roasted vegetables makes a complete meal in a bowl. If you don't like the idea of standing at the stove and stirring risotto to a perfect consistency, this is the method for you. Thirty minutes in the oven and this risotto comes out cooked to perfection while you and your beloved wind down from your day. If you've made Roasted Winter Vegetables earlier in the week, you can reheat leftovers as a topping here. If not, roast a favorite combination {mine is winter squash, yellow onion, and tomato} in the oven with your risotto.

{sauceless} When we found out our dear friends Katie and Parker got engaged, we packed up our pizza dough and big bag of greens from our garden and headed to their place for an impromptu celebration that's become a tradition in both our homes. Though the best pizza dough takes a little preparation {it gets more supple as it sits overnight}, a pizza topped with little more than fresh farmers' market finds can be thrown together on the fly like a grand game of Twister, with everyone's arms cutting, slicing, patting, and rolling in a tangle that is soon to become a very good dinner. Sip: Snappy and crisp Sauvignon Blanc from New Zealand

Effort Level: II This is a wonderful recipe inspired by North African cuisine. It is a colorful, vegetarian dish with vibrant flavors.
-Wendy Grater

{flirt with flavor} Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers' market in all shapes and sizes, and am always looking for new ways to make them shine. Coriander and carrots make music together as a complement for meaty halibut. Dip your toe into the exotic flavors of Indian spices like coriander and turmeric with this lively, colorful spring supper so pretty you'll want to bring out your finest platter and pour some wine for two. Sip: Torrontes, Sylvaner or Cabernet Franc

I made these one night at a friend's house. He was craving mashed potatoes to go along with the lamb chops I was making, and, having no potatoes to peel, boil, and mash, I went with carrots instead. The sweet, rich mixture that resulted benefitted gloriously from a touch of creamy, pungent gorgonzola, making the perfect bed for the oil-and-herb-marinated lamb chops.
Note: Have your butcher cut the lamb chops into individual "lollipops" for you.

I'll barbecue the hell out of a goat: get the whole animal on the grill or do up just the head or maybe the legs—whatever strikes my fancy. But the shoulder is probably my favorite cut to treat to hours and hours of gentle smoky caressing. This is party cooking, because (a) everyone will want some of this tender, spicy action and (b) though it takes a while to cook, you're only not sitting on your ass and drinking for, like, 10 minutes. The goat shoulder smokes for approximately seven hours. The smoking should be done in an indirect smoker (Texas-style chamber smoker). A temperature of 225°F to 250°F (a big variation, as smokers can be hard to control) should be maintained for 7 to 8 hours. The time variation is big, too, as there are so many smokers, and often backyard versions don't hold heat all that well. At a constant 250°F, it should not take longer than 7 hours, but an understanding of the variable types of equipment should be acknowledged. LISTEN
Idris Muhammad, Boogie to the Top—a fun, funky album. My favorite tune is "Bread" ("B-R-E-A-D, that's what I said!"). Dance with your goat! DRINK
Laphroaig, a couple rocks. Goat, chili, and smoky Scotch—there should be a song about this trio.

Three kindred spirits—pitmaster Robbie Richter, Jori, and I—came up with this profound merging of Southeast Asia and the American South. So profound that it could be both mascot and metaphor for Fatty 'Cue. LISTEN
Hours of southern soul while you drink southern beer and dream of southern girls—that is, if you don't have one of your own. DRINK
Lone Star. We're smoking brisket here, and that's Texas style.