Lemon

As a grilled-food guy, R. B. loves red Zinfandel and Côtes du Rhone. Mixed with fresh fruit and carbonation, these barbecue-friendly reds really come to life. Sweeten with sugar if you like.

The dusky flavor of smoked paprika makes quite an impact on the usual creamy ranch. We either make this from scratch or just sprinkle the paprika into bottled ranch. A little smoked paprika is also a nice addition to any basic vinaigrette.

Since R. B. has expanded his blade assortment beyond an ax, a maul, and a cleaver to include a few kitchen knives, he’s more than happy to wield the Santoku for diced salad vegetables. This kitchen task is best suited for the detail oriented. Around here, that would be R. B., whose T-shirt collection is always impeccably folded, stacked, and arranged by hobby. Instead of limp baby weeds, we vote for a crisp head of chilled iceberg lettuce that cuts beautifully into bite-size pieces for serving with barbecue.

Min found her inspiration for this dressing at the end of the Indian restaurant buffet. That delicious yogurt-dressed lettuce salad is crisper around here, but it’s just as cooling with spicy meats. Garnish the salad with fresh cilantro and mint leaves.