Bon Appétit

The fillets are cooked in foil packets with a mix of herbs, citrus, beer, and wine, then served with maque choux, a Cajun succotash.

Olivada, an Italian olive spread, adds flavor and color to this side dish.

Bulgogi (grilled marinated beef) is a traditional Korean dish. Here, lamb stands in for the steak. The meat is served with lettuce leaves and other veggies, hot pepper paste, and a slightly sweet dipping sauce. Guests use all of the ingredients to assemble their own lettuce wraps, which is a common practice in Korean restaurants. Timing note: The lamb needs to marinate for at least four hours.

If you prefer a spicier sauce, add two chipotles instead of one.

A pat of the slightly tangy butter is tucked into the center of each beef patty. As the burger cooks, the butter melts, giving the meat an extra-tender texture and a hit of citrusy flavor.

Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri in Swahili). Timing note: The chicken needs to marinate for at least four hours before being grilled.

To make sure the fish doesn't stick to the grill, it's cooked in a metal grilling basket. You can use a fish-grilling basket or an adjustable or flexible grilling basket. The key is to use a basket that keeps the fish secure without smashing it. Look for grilling baskets at housewares and kitchen supply stores and online at cooking.com.

Try with chicken or beef satay, shrimp, or tofu.

These humongous sweet-and-smoky beef ribs will be the talk of your next backyard barbecue. Because the ribs are an unusually large size, your butcher may have to special-order the whole racks for you.

Any leftover chile butter would be delicious on roasted sweet potatoes or cornbread. If you make the butter in advance, take it out of the fridge before serving to allow it to soften.

The inspiration for this recipe comes from poc chuc, a grilled pork dish from Mexico's Yucatán region. Brining the pork chops prevents the meat from drying out on the grill.

Great with the Caveman Porterhouse or with chicken, fish, or lamb.

An homage to the prehistoric pitmasters: giant steaks cooked directly on hot coals. This method gives you a steak that's moist on the inside and pleasantly charred on the outside. Be sure to use hardwood lump charcoal (not briquettes) for this recipe. It will burn cleaner, hotter, and faster than traditional charcoal.

Serve this with jasmine or basmati rice on the side.

If the cutlets are thicker than 1/3 inch, slip them into a heavy-duty resealable plastic bag, and pound them with a mallet.

This grown-up dessert is perfect for a backyard bash.

If you don't have a 9-inch-diameter tart pan, use a buttered 9-inch glass pie dish. Cool the tart in the dish, then cut it.

Chipotle chiles canned in adobo sauce are sold in the Latin foods section of some supermarkets.