Paprika

A mixture of cottage cheese, lowfat yogurt and lemon juice replaces the sour cream in the traditional version of this dish. Ground turkey makes an especially good choice for those watching their cholesterol intake.

These chicken wings need to marinate for at least 8 hours — we recommend putting them in the refrigerator before you go to bed so they'll be ready for roasting the next day. The deep, almost beeflike flavor of these wings comes from the red wine in the marinade; both the wings and the mayonnaise get a boost from the Spanish smoked paprika.

Every trick in the barbecue kit is used to create this incredible dish: a spice rub for deep-down flavor, a mop to keep the chicken moist during cooking, wood chips for old-fashioned smoke taste, and, of course, a delicious sauce that features root beer. Using root beer is a great idea since it is sweet and aromatic—qualities you expect in barbecue sauce. Ask your butcher to halve the chickens and remove the backbones.

Steamed Swiss chard and buttered egg noodles sprinkled with chives are nice sides for this Hungarian-inspired meal. Apple strudel makes the perfect dessert.

Texans like their barbecue spicy, in the tradition of the Southwest, which is chili pepper country. For this recipe, you'll need to order a U.S.D.A. "choice" grade, packer-trimmed brisket: That's a brisket with none of the fat cut off. Before being cooked, the meat is seasoned with a dry rub; during cooking, it is brushed regularly with a beer-based mop. You'll need to use a smoker for the brisket (a converted barbecue won’t maintain the very low heat required), and to get the most authentic Texas flavor, seek out the natural lump charcoal specified in the recipe; it's available at barbecue stores, some natural foods stores and some supermarkets.

All the flavors of a downhome barbecue sauce combined in a dry "rub" that won't mask the flavor of the steaks.

(Fish with Moroccan Seasoning) The fragrant blend of seasonings called chermoula can be used for meats and poultry as well as fish.

"Last summer we spent a long weekend in Traverse City, Michigan, at the cherry festival," write Jane and Joseph Runza of Kalamazoo, Michigan. "While exploring the surrounding area, we discovered Café Bliss in nearby Suttons Bay. The restaurant’s artichoke dip would make a great appetizer to serve at a party." The classic artichoke dip is loaded with sour cream and mayonnaise, but this contemporary recipe uses smaller quantities (and lighter versions) of those ingredients.

Can be prepared in 45 minutes or less.

Tuna, which is hearty enough to stand up to strong Spanish flavors, is particularly popular on the Iberian Peninsula. Dusted with paprika and served atop a sauce of tomatoes with bell peppers and ham, the kebabs make outstanding summertime eating. Pour a Spanish Rioja throughout, and present a caramel flan with berries to finish.

This recipe can be prepared in 45 minutes or less. The cuisine of Goa, a former Portuguese colony, is an exuberant amalgam of Portugal and India. Liberal use of Portuguese vinegar, along with hot chiles (an import from the New World) and spices, produces the scarlet-hued vindaloo curries typical of this state. The following outstanding Goan seafood curry — a milder variation of vindaloo, and with lime juice replacing the vinegar — features clams steamed with sautéed onion, spices, and fresh coconut milk. They are then tossed with grated coconut, cilantro, and a squirt of lime juice and are generally accompanied by a pao, a soft, warm roll (another Portuguese contribution) for sopping up the juices. This dish is equally good with mussels or oysters.

This one-pot dish is delicious over couscous. What to drink: Wines with distinctive spice notes, such as Gewürztraminer or Syrah.

The smoked paprika in this recipe adds depth. Unlike Hungarian paprika powder, which is prepared by drying the chiles in the sun, the Spanish smoked version (like La Chinata brand) is prepared by roasting the peppers over smoldering oak fires before being ground to a velvety powder. Active time: 30 min Start to finish: 30 min

Renee brings the flavors of the Middle East to her special Friday-night chicken. Roast chunks of butternut squash and potatoes alongside to cook the whole meal at once. Look for roasting chickens next to the fryers.

If you can't find fresh lobsters, frozen lobster meat can be used.