[Photographs: J. Kenji Lopez-Alt] Note: small chickens can be used in place of the cornish hens. After initial charring steps on the grill, transfer chicken to cooler side of grill and cook covered until center of breast registers 140 to... More

You could go out and buy yourself a tandoor oven (small ones run about $200 or so), but here's a better suggestion: Just grill it. It works so well for pizza, why shouldn't it do just as well for naan? More

Tomatillo salsa is also an excellent base for starting a dish with those smokey, spicy flavors, like this one from Rick Bayless's Salsas that Cook. If you have the salsa made already, it's almost no work: stir together with cream, pour it over chicken, and bake until the chicken is just cooked through. Making the salsa takes all of ten minutes, though—so either way, it's quick, simple, and satisfying cooking. More

Somehow I just can't get over pasta carbonara. Though I've made it many different ways, I always look for new ways to exploit the combination of eggs and bacon. It's just such a perfect foundation for flavor and seems to make everything it comes into contact with taste better. More

This recipe from the New York Times Sunday magazine argues for thinking of herbs not just as a garnish, but as the center of a great dish. We've all had pesto, but that's just one way to do it. An absolutely epic amount of chopped herbs (three cups by the end) are mixed into juicy meatballs and pureed with garlic and olive oil into a simple sauce. It's rich and meaty, fragrant from the herbs, and honestly one of the better recipes I've cooked in months. More

Lamb is a great meat to toss on the grill in the summer—it takes to a bit of smoke and char. These kebabs are simply rubbed then grilled and served alongside a simple Israeli couscous dressed with a lemon vinaigrette. If you can't find Israeli (sometimes called pearl) couscous, regular couscous also works perfectly well in this dish. Ask your butcher for a recommendation on what type of meat would work best for kebabs; leg of lamb has always worked well for me. More

Right in the middle of August, I tend to coddle perfectly ripe tomatoes like rare jewels, being careful not to bruise or puncture them. That is, until I get home, turn the heat to high, and char their skins until black. This trick, which we can thank Mexico for, intensifies the flavor, lends a wonderful smoky note, and, you know, looks really cool. No need to worry about burning your food; that's the point. The skins are peeled off and discarded and the tomatoes are blended with roasted garlic, chipotles, and red wine vinegar. The sauce is good to go. That's the sauce for these tostadas. More

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While you can always stir kimchi into rice for an easy side (with no complaints from me!), sometimes I crave kimchi fusion. Kimchi is fermented vegetables, most often cabbage, but there are varieties, one of my favorite being made with radishes. Seasonings can include garlic, ginger, chiles, fish sauce to make for a condiment that's fiery and salty with a pucker-worthy tartness. Because of this acidity, it greatly complements richer dishes. Here are 10 fusion-inspired ideas on what to do with kimchi. More