Simmer

The white chocolate ganache mimics the steamed-milk foam on the top of a cappuccino. A dusting of cinnamon completes the homage.

Summer—with its great produce—is a good time to go vegetarian.

The combination of sauerkraut, sausages, and mustard is well loved in Germany—and beyond. Here, dark beer enhances the sauerkraut, and the hot dogs are simmered in fruity Belgian lambic.

Leeks and apples simmered in cider add a hint of sweetness—a nice contrast to the sharp melted cheddar. If you can find oblong pretzel rolls at your market, they'll make an ideal accompaniment to these English-style hot dogs.

Prosecco, an Italian sparkling wine, and cava, a Spanish sparkler, both work well in this pink drink, which is as pretty as it is refreshing.

When I take people out for Ethiopian food for the first time, this chicken stew, called doro wett (also spelled doro we't, doro wat, and doro wet), is a great introduction. It's the first Ethiopian dish I ever had, and I immediately liked the tender meat, the spicy eggs, and the flavorful sauce laced with berbere and ginger. It's a great dish to make for people who haven't eaten African food before, because it's easy to understand and like. Don't be alarmed when the sauce doesn't bind together and thicken like a traditional European-style sauce—it should in fact be liquidy and broken to soak into the injera it is served on.

This recipe originally accompanied Lamb and Eggplant Moussaka .

I add sweet red peppers to this classic Indian dish. The brilliant red peppers and ivory-white cheese pieces look stunning against the glazed moss-green sauce.

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

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

No bottled tomato sauce can equal a simple homemade one—especially when the robust flavor of the grill is added to the mix.

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

The bright, acidic flavor of these quickly pickled vegetables would also marry well with salmon, chicken, or pork.

Crumb toppings normally appear on fruit desserts, but a savory mixture of grated pecorino and toasted walnuts works in much the same way, adding textural contrast to delicate fettuccine and grilled zucchini. Garlic-chile oil jazzes up the flavor.

Mushrooms in general are great for grilling, and portabellas—which not only have a wonderful, earthy flavor but are also large enough to be easy to handle on the grill—are perhaps the best of all.

These pearls may not be from the sea—couscous is actually a type of pasta—but their firm texture makes them a natural partner for sautéed shrimp. The simple tomato and white-wine sauce adds spark.

Clams are excellent on the grill. The tinge of smokiness perfectly complements their briny flavor, and, conveniently enough, they pop open when they are done cooking. Combined with crisp bacon, they’re the foundation of a very easy yet very flavorful pasta sauce.

Perfect barbecue sauce? That sounds pretty arrogant. With all the brands and homemade recipes out in the world, can one really be that good? Well, put it this way: If you can get a bunch of vinegar-loving good ol' boys from North Carolina to go gaga over a sauce, then I think it has some validity. Now, Virginia Pruitt, of Bonner Springs, Kansas, is way too modest to proclaim this sauce much beyond just "good." This is a family recipe that has roots in several states, with a little experimentation over 50 years. Ms. Pruitt got the recipe from her aunt-in-law, Ruth Reed, who lives in Denver. The original version came from Ruth's mother, who was reared in Kentucky. The sauce is a great blend of sweet, tart, tang, and clingability. I have tried it on ribs, brisket, smoked pork butt, and grilled chicken with fabulous results. IF you want a one-stop barbecue sauce, this may be the one.

This chowder is easy to make and requires only one pot. The salmon comes out tender and is a good match with the dill and potatoes. For a smokier flavor, roast the ears of corn directly over the fire before removing the kernels. If you don't have fresh salmon, frozen will work fine, or you can use smoked salmon. If using smoked salmon, cut back on the salt for seasoning.

The beans need to soak overnight, so be sure to start this recipe one day ahead.