Fruit

Across Southeast Asia, roadside vendors with small hibachis grill up delicious skewers and other street snacks. Inspired those fresh, tasty treats, this appetizer features grilled shrimp served with two simple yet boldly flavored dipping sauces.

In this supereasy, Japanese-inspired dish, salmon is glazed with salty-sweet hoisin sauce and served with a fresh, tangy relish of plums and ginger.

The smoky aroma of lamb grilling on skewers is ever-present across the Middle East. Here, the meat is flavored with traditional spices and a minty, sweet-and-hot glaze. Fresh figs and thick slices of eggplant make the perfect accompaniments.

This version of the famous jerk method from Boston Bay in Jamaica is a classic example of why spice pastes work so well in grilling: They're easier to make and impart flavors more directly than a liquid marinade. Sweet-and-sour chutney and an incendiary but hyper-flavorful Scotch bonnet pepper sauce complement the chicken. You probably won't use all the sauce, but extra keeps, covered and refrigerated, indefinitely. Important note: This dish is EXTREMELY SPICY. While adored by spicy-food lovers for their distinctive flavor, the Scotch bonnet peppers that feature prominently here are some of the hottest chiles you can find. If you prefer a lower heat level, you can dial it down a bit by removing the seeds (which contain much of the heat) from the Scotch bonnets or substituting another type of fresh red or green chile that packs less of a punch.

This Latin-inspired combination of flavors works well with smoky grilled pork, and the crispy cumin crust is complemented by both the heat and sweetness in the salsa. These thick-cut chops taste just as good cold — if there are any left.

This Caribbean-style pork dish is by cookbook author Daisy Martinez. Look for panko in the Asian foods section of the supermarket or at Asian markets.

This classic, heart-shaped dessert is basically a no-bake, crustless cheesecake. Coeur à la crème molds are perforated, heart-shaped, and available online at fantes.com. You can also rig up makeshift molds by cutting the sides of four 12-ounce paper cups to 3 inches high. With a toothpick, poke 12 holes in the bottom of each. Line with cheesecloth; fill as directed.

A simple, traditional British dessert that combines fresh berries, buttered bread, and a little sugar — and it couldn't be more delicious. Start the recipe at least 12 hours ahead.

Great for dessert or even for breakfast, this light, baked pancake puffs up like a soufflé. Make sure your guests see it before you cut it into wedges.

A dollop of cream gives rich contrast to this pink summer ice.

Serving the berries and cream on top is easier than splitting the biscuits, and it's a fun and pretty twist.

Serve this with the Raspberry-Apricot Compote With Champagne and Lemon Verbena.

Blue Lake is a stringless variety found at farmers' markets and specialty foods stores. Others work well, too, as long as they're fresh and tender.

This drink was featured as a Cocktail of the Month. Click here to learn more about the Margarita and for another great recipe. This recipe comes from Tres Agaves, a San Francisco Mexican restaurant with an exceptional selection of tequilas. Because limes vary widely in acidity, tequila fanatic Eric Rubin, the restaurant's managing partner, recommends tasting the drink (use a bar straw if you're making it for a friend) before you strain it, so you're sure you have achieved the proper balance between sweet and sour. Adjust the amounts of lime juice and agave nectar syrup as necessary, but be careful not to obscure the flavor of the tequila.

Either bittersweet or semisweet chocolate will give great results, but bittersweet will pack more intense chocolate flavor.

The sauce would also taste great with pork tenderloin.