Ginger

On one of my first trips to India, at a bus stop in Poona, there was a street stand where the vendor was roasting potatoes over charcoal, chopping them, and tossing them with curry spices and crispy onions. He served the mixture wrapped in a piece of newspaper. It was amazing, and it inspired this dish.
There are so many curry spice mixtures from around the world. This recipe employs one of the most common. You can use either yams or sweet potatoes in this recipe.

This spiced-up Asian-inspired sauce is perfect for dipping French fries or crudité, or for drizzling over seared chicken or fish.

This recipe is a template, open to endless riffs depending on what vegetables you have on hand. No matter what seasonal produce you use, remember to keep an eye out for a mix of colors.

It's hard to imagine anything better than freshly picked ears of corn roasting to golden-brown goodness on the grill. One taste of our Honey-Ginger Barbecue Sauce and you'll be wondering why you ever stuck to plain ol' butter. This sweet and tangy sauce transforms the season's staple produce into a standout, flame-kissed favorite. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Fourth of July Cookout. Menu also includes Grilled Shrimp with Honey-Ginger Barbecue Sauce and Red, White, and Blue Ice Cream Cake.

Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned "shrimp on the barbie" are great, an easily assembled gingery barbecue sauce makes them that much better. You can save time by buying already shelled and deveined shrimp, but our recipe developer, Alexis Touchet, who grew up in shrimp country in southwest Louisiana, thinks shell-on shrimp are better quality. Depending on where you live and what's in your market, you may not have much choice. Freshness trumps all, so don't hesitate to use your nose in deciding which shrimp to buy.

This sweet and tangy sauce is perfect for glazing grilled meats, seafood, and veggies. It was designed for our Grilled Shrimp and Grilled Corn recipes, as part of our Gourmet Modern Menu for A Fourth of July Cookout.

This is our version of shichimi togarashi, the spicy Japanese condiment.

Cooking the wings slowly over medium-low coals and turning them often makes for crisp results; the skin will brown while the meat cooks through. Be sure to begin 1 day ahead; the chicken needs to marinate overnight for the flavors to infuse.

You may never bake a cheesecake again; Laiskonis sets his super-light filling with gelatin instead of eggs and flavors it with a refreshing hit of citrus.

You bought the freshest-looking shrimp, baby squid, or whole fish you could find. Now what? Follow Pelaccio's road map for any kind of seafood: Marinate it in turmeric and fish sauce, grill it quickly over high heat, then pair it with a fiery dipping sauce.

Pelaccio flips the kebab script by cubing luxurious cuts of steak and marinating them in coconut milk, garlic, and chiles. Try this with tri-tip, top sirloin cap steak, or rib eye; just make sure a strip of fat is still intact; you'll use it to thread onto the skewers.

Thai-flavored rice pudding is frozen into creamy ice pops. Dried apricots add subtle color and a satisfyingly chewy texture.

Spread this punchy chile-herb sauce on grilled flatbread or drizzle it over grilled seafood.

Chilling Time: 2 hours or overnight
Shelf Life: 1 week Kris loves to tinker with ice cream. Every time she tries a new flavor that she loves, she goes home and re-creates it with her own spin, like with this recipe. The original was good in theory, but it was overloaded with candied ginger and gingerbread and simply had too much going on. Kris thought, "If it just focused on a few ingredients, it would be so much better." The result is proof that the simple combination of brown sugar, ginger, and caramel is all you need for an amazing explosion of flavor. This started out as a Christmas flavor because it pairs so nicely with spiced things like gingerbread. After the holidays were over and we stopped making it, people demanded that we bring it back, so now it's always in the case and our guests enjoy it all year long.

Britton uses agave syrup to sweeten this nutty crust.

{flirt with flavor} Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers' market in all shapes and sizes, and am always looking for new ways to make them shine. Coriander and carrots make music together as a complement for meaty halibut. Dip your toe into the exotic flavors of Indian spices like coriander and turmeric with this lively, colorful spring supper so pretty you'll want to bring out your finest platter and pour some wine for two. Sip: Torrontes, Sylvaner or Cabernet Franc

I'll barbecue the hell out of a goat: get the whole animal on the grill or do up just the head or maybe the legs—whatever strikes my fancy. But the shoulder is probably my favorite cut to treat to hours and hours of gentle smoky caressing. This is party cooking, because (a) everyone will want some of this tender, spicy action and (b) though it takes a while to cook, you're only not sitting on your ass and drinking for, like, 10 minutes. The goat shoulder smokes for approximately seven hours. The smoking should be done in an indirect smoker (Texas-style chamber smoker). A temperature of 225°F to 250°F (a big variation, as smokers can be hard to control) should be maintained for 7 to 8 hours. The time variation is big, too, as there are so many smokers, and often backyard versions don't hold heat all that well. At a constant 250°F, it should not take longer than 7 hours, but an understanding of the variable types of equipment should be acknowledged. LISTEN
Idris Muhammad, Boogie to the Top—a fun, funky album. My favorite tune is "Bread" ("B-R-E-A-D, that's what I said!"). Dance with your goat! DRINK
Laphroaig, a couple rocks. Goat, chili, and smoky Scotch—there should be a song about this trio.

Three kindred spirits—pitmaster Robbie Richter, Jori, and I—came up with this profound merging of Southeast Asia and the American South. So profound that it could be both mascot and metaphor for Fatty 'Cue. LISTEN
Hours of southern soul while you drink southern beer and dream of southern girls—that is, if you don't have one of your own. DRINK
Lone Star. We're smoking brisket here, and that's Texas style.