Labor Day

Feathery carrot tops, the often discarded exclamation point to this popular vegetable, have a sprightly bitterness—almost a cross between radicchio and parsley—that makes them an intriguing accent to a crisp, cumin- scented slaw. Although it's wonderful made with regular orange carrots, you could also showcase the rainbow of offerings (in shades of scarlet, burgundy, and yellow) that beckon at farmers markets.

These colorful tartlets are quite simple to put together. One easy custard recipe is the basis for a trio of very different fillings (the ingredients can be doubled or tripled if one is a real favorite).

Freshly ground coffee adds a depth to the spice rub and brings out the flavor of the meat. Be sure to keep the rub recipe handy. The spice rub would also be great on steaks and chicken.

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

Sangria is traditionally made with red wine. In this version, rosé gives the drink a pretty pink blush. If you prefer a stronger drink, mix in some light rum.

Good for Slathering: Pork; beef; duck; ribs My students make this barbecue sauce every month in my Southern-barbecue classes. It is the only red sauce that we make in the class, and we always double the recipe because the class slathers it on everything! This sauce has been printed in many places and thousands of students have the recipe, but I couldn't write a sauce chapter and not include it here. The Dr. Pepper gives this sauce an edge over most basic sweet barbecue sauces.

"Ingredients are considered 'spices' in Algerian cooking," says Zadi, and this slaw illustrates his point, with olives contributing saltiness, carrots and sun-dried tomatoes adding sweetness, and fennel and parsley lending an incredible freshness. In the dead of winter, when vegetables are scarce, the clean flavors of this salad are as close as you're likely to get to a summertime farmers market.

This recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City. Though sangria is typically made in larger batches, Freeman demonstrates that it can also be concocted right in the glass for a single serving. When it comes to ingredients, he eschews the fancy add-ons found in many recipes, instead sticking to a simple formula of Spanish wine (ideally a young Rioja), Spanish brandy, and lemon juice. If you prefer, sugar can be added to taste, and different light red wines, citrus juices, and brandies substituted.

If you like things spicy, you'll love this dish. The marinade for the steak gets its heat from sambal oelek, an Indonesian chili paste, and some grated ginger, while the peppers get their spark from sriracha, a Thai chili sauce. Fresh watermelon cubes cool it all down, but not so much that you won't welcome an icy beer. Keep the pepper recipe handy—it’s also good with chicken and white fish. Be sure to start marinating the steak at least two hours ahead.

The rich and tender biscuits would also be great with plums or blackberries. Rinse and wipe off any fuzz from peaches before using.

The combination of condensed milk and lime gives this dessert a bit of tropical flair.

Ancho chile powder gives the meat its southwestern flavor. Chef Purviance suggests serving the brisket with southwestern-style coleslaw (sliced cabbage, jicama, and red onions tossed in a red-wine vinaigrette) and black beans with corn, tomatoes, and chiles. Leftovers would make great sandwiches.

The all-American cheeseburger gets a makeover, courtesy of grilled onions, a spicy-smoky ketchup, and an English muffin "bun."

This finely chopped slaw has just the right balance of sweet and tart. It goes on top of the pulled pork, not alongside it.

Though pineapple and rum are the foundation for this aperitif, mint and lime juice temper the sweetness for a bright, clean sip.

Spicing up store-bought barbecue sauce with a touch of cayenne and a splash of vinegar is an easy trick that makes a big difference. Here, pork burgers get a triple hit of flavor: The sauce gets mixed into the meat, slathered onto the cooked burgers for the last minute of grilling, and brushed on the bun. A cabbage slaw with a creamy dressing tops them off with just the right crunch.

With the exception of beef and cheese, there is no burger combination more revered than beef and bacon. Here, we've improved on a classic by putting crumbled pieces of cooked bacon in the middle of the burger. It adds unexpected bits of crisp texture and diffuses smoky flavor throughout the beef.

The combination of plums and red wine gives this sorbet a stunning fuchsia color and a deep, fruit-filled flavor. Think of it as fruity mulled wine that's been frozen into a refreshing dessert.