Make Ahead

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>

Sesame seed sauce is a popular condiment throughout the Middle East. It's especially prized in Israel, because Jewish dietary laws prohibit mixing meat and dairy products. Thus, the yogurt and cucumber or yogurt and mint sauce served with grilled lamb in Turkey and Lebanon would not be consumed by observant Jewish barbecue buffs in Israel. But tahini has the creaminess and tangy taste associated with yogurt. This recipe originally accompanied Turkey Shawarma .

Top these delicious bite-size cheesecakes with fresh raspberries, blackberries, strawberries, and/or blueberries.

These brown-sugar brownies have a lovely cakey texture. For an extradecadent dessert, top each blondie with a scoop of ice cream, drizzle with caramel or chocolate sauce, and sprinkle with peanuts.

A sprinkling of sweetened coconut tempers the tangy lime filling.

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 .

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.

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.

The perfect dessert for your next barbecue: This chilled pie is an appealing combination of chocolate, berries, and lemon. And all it takes is a food processor and a whisk. The crust—made from chocolate wafer cookies and melted chocolate—is simply pressed into the pan. The filling is just a mix of sweet, bright, and tangy ingredients.

This addictive appetizer is a delicious combination of sour cream, cheese, and corn. A little minced jalapeño adds heat.

These are outstanding buns, substantial yet tender. The soft sides of the top-split hot dog buns are made for grilling or toasting.

This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious.

Happiness is having a jar of sweet, tart, crunchy relish in the refrigerator. It's a project that easily fits into your culinary repertoire.

Incredibly rich and flavorful, skirt steak is ideal for this particular salad, but you can also use any other type of steak you might happen to have left over from yesterday's dinner.