Hummus may be simple, but that doesn't mean it's easy – there's an awful lot of disappointing dips out there. Take time to cook the chickpeas properly, and season ever-so-gradually, until the heat of the garlic, and the zing of the lemon suits your particular idea of perfection, and you'll remember just why this unassuming Middle Eastern staple stole our hearts in the first place.

Many barbecuers believe that the smoke flavours actually penetrate the meat during the process though a more practical cook might argue the point. There is certainly a limited penetration of the marinade and the rub (the legendary "smoke ring") but the beauty of pulled pork is that it bypasses all such controversy - before serving the meat is shredded so the moist interior, the gorgeous layer of lubricating fat and the charred, tarry exterior "bark" are thoroughly mixed so the flavours really can marry together. To my mind it's this effect, plus the acidic bite of the special vinegar-based sauce, that makes North Carolina pulled pork the uber-'cue.

This hummus has it all. It’s tasty, satisfying, and it’ll work equally well whether you’re craving salty or sweet foods. A few mornings ago, I slathered it on some of my raw cinnamon raisin bread for breakfast; I’ve also layered it into Ezekiel tortillas for lunch, scooped it on top of a nutrient dense salad or two, and stuffed it into some raw collard wraps, as you saw earlier this week:

Roasted poblano chiles stuffed with loads of cheese, battered with an airy egg coating, and fried until crispy equate to the Mexican version of comfort food. Chiles rellenos fillings can range from ground or stewed meats to a medley of vegetables, but this recipe sticks to classic cheese. Our spicy roasted tomato salsa is the perfect foil to all of the fatty goodness here, but a Smooth Salsa Verde would also be tasty.

Not as common as the beef and pork dishes at a Korean barbecue restaurant, this underappreciated chicken dish, known as dak gui, is just as tasty and has a flavor reminiscent of teriyaki chicken but with a more complex, grown-up slant.

The loaded potato skin: Often found at diners and bars, but best served at television-watching events in your own home—March Madness being the most immediate candidate. We start with the basic topping: a sprinkle of bacon bits and cheese and a dollop of sour cream. You can keep the skins on their lowbrow playing field by stuffing them with barbecued chicken and coleslaw, or fancy them up with salmon, crème fraîche, and caviar. Expecting friends? Then pull out other game-day all-stars: quesadillas, chicken wings, and some finger-friendly green beans (for health, of course). The next morning, use up the leftover potato filling in a hearty breakfast potato cake.

Most Mojitos are served with tragically mashed mint leaves, guaranteeing two problems: bitter flavors from overzealously crushed mint, and soggy leaves that get stuck in your teeth or straw. Make your Mojito the right way by gently pressing on the mint leaves to just release their oils, then straining them out to ensure an unencumbered sipping experience.

It surprises me that we often save barbecues for special occasions or parties when, frankly, it can be quite stressful catering for such numbers over fire. Really, the barbecue is just another agreeable weapon in the thinking cook's arsenal, more appropriate for a family lunch or friends over for supper than for feeding the whole village/street/cricket team.

I’ve been experimenting with a mixed approach, combining about 50% chuck with 25% brisket and short rib for a rich, meaty burger (I stole the mixed meat idea from New York butcher Pat LaFrieda, who sells bespoke burger mixes to places like the storied Shake Shack). Traditionalists will insist on beef burgers, but lamb, pork, turkey and even duck are fantastic ground and grilled — the Lunchbox Laboratory here in Seattle sells duck/pork burger called The Dork that calls to my nerdy heart.

Make your own green apple syrup and mix it with club soda—the result is so much better than overly sweetened apple sodas with “natural” flavors. Kids love it, and it makes a great nonalcoholic party drink. Or spike it!

Despite its high sugar content, mulled wine is not a drink that's aged well. The thin, oddly sour broth on tap at most pubs during the festive season is a sad comedown for a tipple originally designed to show off the wealth and generosity of a medieval household. Mulling is not just an excuse to serve laughably cheap wine to your unfortunate guests, although it does have that as a fringe benefit – there's a real art to it.

Mission Chinese Food in San Francisco employs an interesting technique for its popular fried chicken wings: The wings are poached in oil, salted for flavor, frozen, deep-fried, then tossed in a spice mixture. Chef Danny Bowien says that the freezing helps stretch the skin slightly so that the second fry makes the wings extra-crispy.

Jun Tanaka’s salad makes a great accompaniment to a Moroccan-style stew or is perfect on its own as a light summer supper

These slightly sweet and spicy chicken wings are easy to eat with your fingers and go great with beer. The glaze, made from common ingredients, is a snap to throw together. Have lots of napkins on hand for sticky fingers.

Infusing lots of mint and freshly grated ginger into a simple syrup takes the muddling out of these Mojitos. Since the base of the cocktail is made in advance, all you have to do is add ice and club soda—perfect for parties or your next tailgate.

Lemon zest and juice add punch to this light pasta salad that incorporates common summer ingredients like tomatoes, cucumbers, and basil. Pine nuts add a touch of toast and crunch to round out the flavors.