Grilling

This dish from Shawn Edelman of Ruby Foo's serves up a third of your daily requirement of vitamin C.

Sink your teeth into a ssäm, Korea's answer to a burrito. This recipe from David Chang, co-chef at Momofuku Ssäm Bar in New York City, trades tortillas for crisp lettuce to save calories and fat.

Usually used on pork, the Chinese barbecue marinade called char siu gives a haunting sweetness to these chops, which are delicious with steamed bok choy. Ask your butcher to french (trim) the lamb chops for you.

Editor's note: The recipe and introductory text below are from Helen Willinsky's Jerk from Jamaica: Barbecue Caribbean Style. To read Epicurious's review of the cookbook, go to Summer Cooking Guides. Crisp on the outside, tender and moist inside, this easy-to-prepare pork loin is perfect for parties. Serve it with Baked Sweet Potatoes and Jamaican Cole Slaw. Or bury the sweet potatoes in the coals and roast them along with the meat!

Editor's note: The recipe and introductory text below are from Extreme Barbecue: Smokin' Rigs and Real Good Recipes, by Dan Huntley and Lisa Grace Lednicer. To read Epicurious's review of the cookbook, go to Summer Cooking Guides. Smoking whole fish on the grill is deliciously rewarding, and if you haven't tried it before, you'll be surprised at how easy it is — and quick, compared to pork or chicken. There's no brining or curing here — essentially, the fish is "baked" in a tantalizing chamber of wood smoke. Hickory will flavor the fish strongly; you may prefer a milder wood such as oak. Feel free to substitute bass, flounder, catfish, bream, crappie, or whatever good-tasting fish you have available.

Editor's note: The recipe and introductory text below are from Lobel's Prime Time Grilling: Recipes & Tips from America's #1 Butchers, by Stanley, Leon, Evan, Mark and David Lobel. Sausage varies wildly in quality and seasonings. Buy your favorite hot Italian sausage from a butcher or shop you know and like. If you prefer, use another kind of sausage meat, flavored as you prefer, but use the best money can buy.

Editor's note: The recipe and introductory text below are from Rick Rogers' Kingsford Complete Grilling Cookbook. Serve these mouthwatering wings to close friends who don't mind licking their fingers in public. The wings sport at least four layers of flavor—the chicken itself, a zesty spice rub, a fruity-savory glaze, and smokiness from the grill.

Editor's note: The recipe and introductory text below are from Mastering the Grill: The Owner's Manual for Outdoor Cooking, by Andrew Schloss and David Joachim. You will need large hot dogs (knockwurst or foot-longs, take your choice) to hold all of the filling in this recipe. "The works" means anything and everything you like on a hot dog, so if there's something that works for you that we haven't included, bring it on; you can't mess it up. Whatever you do, the results will be over the top. One word of warning: Don't wrap the bacon too tightly, or it will break when the hot dogs swell during cooking.

This simple preparation puts the focus on the fabulous seafood.

This appetizer gets spiced up with a sprinkle of za'atar, a North African spice mix made from sesame seeds, thyme, marjoram, and ground sumac. No time to make the flatbreads? Use purchased pita instead and grill just to heat through. You can also serve the breads with the main course.

Mangoes are used two ways in this Indian dish — grilled with the chicken and tossed into rice.

Fresh, simple, and spontaneous, modern Australian cooking doffs its cap to several different cuisines with an ebullience all its own. From Australian cookbook writer Jill Dupleix comes this Mod Oz version of a fish gyro. Rich, earthy beets and parsley add great flavor to this heavenly sandwich. You'll find lots more Mod Oz recipes in the May issue of Bon Appétit.

There are a mulitude of richly spiced tikkas (or marinades), and many of them, says Kiran Desai, "were coaxed to fineness by the Patiala royals of Punjab." Using small pieces of chicken, as we do here, cuts down on marinating time.

If you wish, feel free to make these hors d'oeuvres on a regular charcoal or gas grill instead of a grill pan.

You will need to buy eight beets for their greens, but you'll use only four of the roots.

Editor's note: The recipe below is from How to Cook Everything by Mark Bittman. For Bittman's tips on preparing a modern Passover meal, click here.

Editor's note: The recipe and introductory text below are from The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John Scharffenberger and Robert Steinberg. Contributed by Arnon Oren. An authentic Mexican mole calls for more than two dozen spices, added in a particular order. This marinade, based on the flavors of those spices, adds a wonderful savoriness and spiciness to beef. The thin slices of flank steak are wonderful on their own, with a basket full of warm tortillas, or served on top of a green salad. Start this recipe the night before you intend to serve to allow it to marinate overnight. To retain the steak's juiciness, be sure to let the meat rest before slicing, and remove the steak from the heat while it is still a bit rare, as it will continue to cook as it rests.

The jerk seasoning can be made a day in advance. The chicken needs to marinate for at least four hours and can sit as long as overnight.

Rib eye or filet mignon would also work well in this recipe.

Sate Sapi<r>
Editor's note: This recipe is adapted from James Oseland's book Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore. It was originally accompanied by Lemongrass-Shallot Sambal and was part of an article by Oseland on Indonesian cuisine. There are few more dependable sounds in Indonesia than the rhythmic rat-a-tat-tat-tat of satay vendors who roam the streets and alleys of every town and village announcing their presence with a wooden stick rapped against their portable grills. When a customer approaches, the satay men set up their makeshift kitchens—a tiny grill, a basket containing the already skewered meat, a fan to breathe life into the fire—on the spot, grilling skewers of meat to order. The smoky-sweet aroma is irresistible, and, soon neighbors can't help but gather to order some for themselves. This recipe is from Jimi, a West Javanese street vendor with a languid smile. Over the course of three hot nights back in the 1980s, on an extended stay in Bogor, West Java, I watched him grill petite skewers of this delicious satay as he made his rounds. Eventually I worked up the courage to ask him for his recipe, which he gladly shared. Ginger, coriander, and palm sugar (dark brown sugar can be substituted) are the keynote tastes. The tamarind in the marinade acts as a powerful tenderizer, making even very chewy meat tender, so it's important to use a somewhat toothsome piece of beef, such as flank steak or skirt steak. If you start with tender meat, the marinade is likely to make it mushy. For a skewerless satay, try using this marinade for a whole piece of flank steak, then broil the meat as you would for London broil.</r>