Paprika

When added either before or after cooking, this aromatic seasoning imparts deep flavor to lamb, beef, pork, or duck.

After a lot of years of making barbecue rubs, I've used up all the good names, so sometimes I just use numbers now. Numbers 67 and 68 are a little tip of the hat to the band named after my hometown, Chicago. This one is a great all-around rub for the new barbecue cook because it's good on just about everything.

Who says pigs can't fly? Take a few boneless pork chops, add some bacon and a little creativity, and Pig Wings are on the menu! The bacon adds great flavor and keeps the loin meat from getting dry. These look delicious and are a little unusual, so they make a fabulous smoked appetizer with barbecue sauce for dipping. The kids will love them.

A few simple spices are all you need to transform ground pork into a fantastic taco filling.

Alain Ducasse— The lobster must of course be alive, its claws firmly closed with elastic bands. After plunging it in boiling water, keep the lid on the cooking pot to avoid splashes.
Paule Neyrat— The flesh of the lobster is particularly low in fat but rich in protein. The vegetables are low in calories but full of vitamins and dressed with a yogurt sauce. This is a luxury dish but one that's really low in fat.

Serve with warm tortillas or rice to make a heartier meal.

This Mexican dish of tortilla chips smothered in chile sauce is just as good for dinner as it is for breakfast. If you don't want to make your own chips, substitute your favorite brand, but don't skimp on the garnishes; they add color and freshness.

Pork and beans never had it so good. This Spanish riff on French cassoulet pairs large, meaty beans with fresh sausages under a breadcrumb crust. Save time by quick-soaking the beans.

This robust red-pepper dip is based on muhammara, a Middle Eastern specialty whose name describes its brick-red color. For best results, make it a day ahead to let the flavors blend. Serve with toasted pita wedges or crudités.

Dry rubs add intense flavor to chicken, pork, and beef. Apply the rub at least 1 hour and up to 3 days before cooking.

This recipe makes enough sauce for 8 chickens. Refrigerate leftover sauce for up to 2 weeks.

Low-fat plain yogurt can be used instead.

The spice rub can be stored in an airtight plastic container for up to 1 month.

This intensely flavored entrée is ready in less than 15 minutes. Try it with Zesty Oven-Fried Potatoes (page 250) and stewed okra.

After trying our healthful version of barbecue sauce, you’ll wonder why you ever bought the bottled kind.

Try this in your own favorite chili recipe, our Chili (page 190), or Eggplant Mexicana (page 244).

Use this spicy mix in Zesty Oven-Fried Potatoes (page 250) and any other recipes that call for Creole or Cajun seasoning blends.