Onion

Marinating the fish in lemon and lime juices "cooks" it while it sits in the fridge. Don't leave the fish in the marinade longer than six hours or it may become tough. Serve the tacos with corn and black bean salsa and offer chocolate mousse spiked with a little chile powder for dessert.

In another case of less is more, at-their-peak green beans—an old favorite—are paired with a quick vinaigrette that sparkles with a generous amount of minced sweet onion.

Not in the mood for bread? No problem. This no-mayo lobster mixture would also make an ideal centerpiece in a summer salad.

Scallions are often treated more like a garnish than a vegetable, but they make an excellent side dish when grilled and tossed with a simple vinaigrette.

Beets are in season in July, but if you don't want to turn on your oven to roast them, try a stovetop braise with butter. It's faster and takes them to a wonderfully tender place. A flurry of fresh mint adds panache.

Haemul pa jeon—savory pancakes that are crispy outside and soft and tender inside—are a popular side dish. They're best served warm, then dipped in a sauce of soy, lemon, and sesame.

Korean chefs work with an array of distinct greens for fresh salads, including common red leaf lettuce, but also wild sesame leaves, young radish leaves, garlic chives, and chrysanthemums.

This recipe originally accompanied <ep1:recipelink id="353782">Beer-Marinated Flank Steak with Aji and Guacamole.</ep1:recipelink>

Colombia may be the best kept barbecue secret in South America. Sure, Argentina gets the attention for its cowboy-style asado. And Brazil has enjoyed spectacular success exporting its rodizio-style restaurants—the kind where the waiters parade spits of grilled meats through the dining room. But Colombia? I doubt that most North Americans could name a single Colombian grilled dish. Well, it's time to shine the spotlight on the only country in South America to have coasts on both the Atlantic and the Pacific, whose cool-weather ranching district produces well-marbled, full-flavored beef, whose grill masters make extensive use of marinades (unlike the simplicity prized by their Argentine counterparts), and whose mastery of the art of grilling on charcoal extends to some unique techniques. Here's a not-so simple flank steak redolent of cumin, green onions, and beer.

For more of a bite, add two to three teaspoons of whole grain mustard along with the olive oil.

An all-new version of franks and beans: The dogs are topped with lentils and an innovative take on raita, India's ubiquitous yogurt-based condiment. If you’d like to use naan (tandoor-baked flatbread) instead of hot dog buns, look for it at Trader Joe's stores—in both the bakery and the frozen foods aisle—or at Indian markets.

Bold North African flavors stand up to even the heartiest of hot dogs. Pile the dogs high with spicy harissa-flavored caramelized onions; a bright, pleasantly bitter preserved-lemon relish; and just a bit of hummus.

This recipe originally accompanied Turkey Shawarma .

Happiness is having a jar of sweet, tart, crunchy relish in the refrigerator. It's a project that easily fits into your culinary repertoire.

No bottled tomato sauce can equal a simple homemade one—especially when the robust flavor of the grill is added to the mix.

A hot skillet and an egg will quickly enliven any leftover rice parked in your refrigerator. Add meaty pieces of broiled chicken and bacon for a satisfying, inexpensive meal.

Direct Heat The Italian classic panzanella gets a new spin when you grill the bread. This added dimension, I think, further brings out the summer sweetness of dead-ripe beefsteak tomatoes. The juxtaposition of the caramelized, toasted bread against the sweet-tart tomatoes makes for plenty of contrast in flavor and texture. You can also try this without grilling the tomatoes, if you prefer. Just don't make this salad too far in advance. You want the bread to have a little structure and crispness.

This chowder is easy to make and requires only one pot. The salmon comes out tender and is a good match with the dill and potatoes. For a smokier flavor, roast the ears of corn directly over the fire before removing the kernels. If you don't have fresh salmon, frozen will work fine, or you can use smoked salmon. If using smoked salmon, cut back on the salt for seasoning.

This dish is like risotto (only quicker and easier) and features cooked orzo topped with garlicky shrimp.

In this impressive main course, sautéed scallops and shrimp are paired with a vibrant sweet-savory salsa. Serve the seafood and the side dishes with warm corn or flour tortillas.