Keto

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.

To read of my travels, you might get the impression that for most of the last three years, I've done nothing but prowl night markets and food stalls. True, a lot of great grilling takes place at these markets, but you can also find some pretty amazing barbecue at luxury resorts. One such place is Amandari, a hotel built right into a rice paddy near the artist town of Ubud, Bali. There, a team of chefs cooks glorious grilled dishes such as grilled shrimp with fiery lemongrass sambal, Balinese grilled chicken, and whole grilled fish with makrut lime leaves.

Make the fruit salad, throw the fish on the grill, and you've got dinner.

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 .

See "Prep School" for photos showing how to wrap the fish.

Look for marinated feta in the refrigerated section of the supermarket where other specialty cheeses are sold.

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.

Peperonata—an Italian condiment usually made of sautéed tomatoes, peppers, onions, and garlic—is spiced up with a poblano chile. Here, we've added chicken breasts to turn it into a satisfying main course. Serve Italian-style, over polenta, or Mexican—style, wrapped in warm tortillas with slices of avocado and dollops of sour cream. Instead of chicken, you can also spoon the peperonata over grilled flank steak or crusty grilled bread.

This recipe originally accompanied Baja Fish Tacos .

This recipe originally accompanied Baja Fish Tacos .

Mahimahi has a large, moist, and pleasantly firm flake. Topping it with briny feta, herbs, and lemon slices evokes the warm shores of Greece.

The slightly sweet, almost flowery flavor of marjoram adds a delicate note to this Middle Eastern—inspired salad, though oregano is also fine. To be sure the eggplant is tender, slice into it before taking it off the grill—when properly done, it will be moist all the way through.

Searing the tuna well on the outside but leaving it rare on the inside gives you a lovely contrast between the two textures. That said, if you like your tuna cooked through, the salad will still be delicious.

Dwight Eisenhower wasn't the first or only cook to grill steaks directly on hot coals, but he was the most famous one to do it. One of many stories about Ike in the Eisenhower Library archives relates that he liked three-inch beef strip steaks—also called New York strip, shell steak, or Kansas City strip—completely covered with salt and pepper, then placed directly on white-hot coals for a rare, charry-crusted steak that can be addictive. Sorry, gas grillers, but no dirty-steak cooking on your grill—you need the coals for this one! I have also grilled thick chuck roasts—similar to Ike's famous three-inch steaks—this way, cooking each side at least 15 minutes directly on the coals, with delicious results. This technique works well for any relatively tender protein of a uniform thickness; branch out and try thick pork chops or even a thick tuna steak.

A couple of rosemary sprigs are all you need to flavor each whole trout. Serve with tabbouleh.

This hearty dish averages about $2 per serving. It's ideal for breakfast or brunch (accompanied by a salad).

Brother David is my brother David, the one whose backyard I am always borrowing. He loves to grill and we all love it when he does! Hey, the sauce is my recipe, though, so don't give him credit for that.

Dashi is a traditional Asian stock. The recipe is simple—the only ingredients are dried kelp (seaweed) and flakes of dried bonito, a type of fish. However, both ingredients are packed with flavor, creating a rich, aromatic broth.