Grilling

"Last summer I visited my sister in Los Angeles for a week of shopping, going to the beach and dining out," writes Donna M. Savage of Framingham, Massachusetts. "My favorite meal of the trip was at the Four Seasons in Beverly Hills. I had an Indian-style chicken salad that was wonderfully spicy and flavorful. I'd love to try the recipe at home and was hoping that you could get it for me."

The mustard dressing is used both to marinate the lamb and to coat the salad. And don't let the anchovies in the dressing scare you off. They add depth of flavor, but not a fishy taste. Complete this dish with a chilled Beaujolais.

A simple but very flavorful main course that can be served with equal ease for a sit-down or buffet dinner.

This salsa would also be great on chicken or pork.

Before spooning yogurt out of the carton, pour off any liquid on top. If you use a particularly thick yogurt, you may need to thin the sauce with a little water.

Have the butcher cut the meat to the specified proportions. Plan ahead to let the steak marinate at least two hours before cooking.

Toni and Lee Marteney of Kula, Maui, Hawaii, write: "Even though we live on Maui, where there are many fantastic restaurants, my husband and I always look forward to our trips to the mainland so we can eat at our favorite Southern California restaurant, Walt's Wharf in Seal Beach. All the food is superb and beautifully presented, but we always look forward to sharing the delicious grilled artichoke appetizer." The artichokes can be steamed in advance and thrown on the grill just before serving, which makes them perfect for entertaining.

The salsa is also delicious made with diced ripe mangoes.

If you prefer to present these halibut steaks with additional grill marks (as in the photo), you can grill the skin sides for about 1 minute each before grilling flesh.

Baby back ribs are less fatty than spareribs, and this marinade is flavorful without being a heavy barbecue sauce.

The chef uses Georgia quail in this dish; chicken works well and is easier to buy.

A seasoning mix that originated in Jamaica, jerk is popular throughout the Caribbean in the preparation of meats such as pork and chicken for grilling. Jerk seasoning typically includes chilies, onion, allspice, and thyme. Can be prepared in 45 minutes or less.

Marinate the tri-tip for at least two hours.

Active time: 15 min Start to finish: 20 min

Top the grown-ups' burgers with the caramelized onions with barbecue sauce and be sure to have mayonnaise and mustard on hand. Serve corn on the cob and the baked potato wedges to the whole crowd.