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'When it's made fresh,' says Virant, 'plain mayonnaise is a great little sauce'--a savory complement to grilled chicken, pork or even asparagus. For added punch, Virant suggests adding a quarter cup of finely grated fresh horseradish and up to a half tabl more »

This barbecue sauce, made with ketchup, cider vinegar, Worcestershire and canned chipotles in adobo, comes together quickly in a blender. The chipotles give the sauce an appealing smokiness. more »

Steven Raichlen flavors this speedy chicken dish with Xingu (a Brazilian black lager that has a distinctive colalike flavor), plus mustard and onion--evoking the classic combination of beer and bratwursts. 'The marinade brings a lot of flavor to a meat th more »

The Good News: 'As a new mom, I'm trying to eat more fish as a healthy source of protein,' Gillingham-Ryan says. To know which seafood is sustainable and safe for the environment, she consults the Blue Ocean Institute's Guide to Ocean Friendly Seafood ( b more »

This classic New Orleans party drink is traditionally made with rum and passion fruit syrup and served in glasses shaped like hurricane lamps. James Matusky, the bar manager at West Hollywood's O-Bar, designed by Thomas Schoos, offers his interpretation: more »

Panna cotta is an eggless custard, typically served unmolded. But Reidt's vanilla bean panna cotta is as creamy as a creme brulee so creamy, in fact, that he serves it in ramekins. more »

Reidt's Santa Barbara, California, apartment has great views of the surrounding avocado fields, but no kitchen. 'No oven. No microwave. My only cooking equipment is a gas grill,' he says, 'so I have to get creative.' Sturdy hearts of romaine become marvel more »

Here's a perfect all-in-one meal--the chicken, rice, and vegetables simmer together, enhancing each other and giving the cook a break. more »