One Last Cookout

Labor Day weekend is the last long weekend of the summer. After that, most grills sit under a cover with the leaves piling up on top until spring. So we pulled together some recipes for one more good cookout.

Harissa Grilled Chicken Wings get a dry toss of Harissa before they hit the grate and a glaze of butter, preserved lemon, vinegar, and honey after. Harissa is a North African blend of toasted spices, hot chiles, and paprika with a little citrus. Keep the wings crowded together in the middle of the grill rather than spread across it, and they'll stay juicier.

The color in Madras Curry Potato Salad comes from Madras South Indian Curry, our classic yellow curry powder, earthy with a balanced heat. The dressing is half mayonnaise and half Greek yogurt, which keeps it lighter, plus Dijon and red onion. Small Yukons mean nobody has to peel anything.

Togarashi Watermelon Salad takes five minutes. Toss watermelon and cucumber with lime juice, sesame oil, and torn basil, then finish it with Pacific Flake Sea Salt and Togarashi. Togarashi tastes hot, citrusy, and savory all at once, and the seeds in it stick to the wet fruit so there's crunch in every bite.

Grilled Svaneti Bread is a fast yeasted flatbread, rolled thin and cooked on a hot grill in under a minute a side. Off the heat it's brushed with olive oil and sprinkled with Svaneti Seasoned Salt, a Georgian seasoning salt with caraway, fenugreek, and garlic.

Aleppo Pepper Basil Lemonade begins with a simple syrup of basil and Aleppo Pepper, mixed with fresh lemon juice and water. Aleppo is fruity, with a moderate heat that's more noticeable at the end of a sip than the beginning. There will be syrup left over, and it makes a very good cocktail.

Start the bread dough about ninety minutes ahead, and make the syrup and the potato salad the day before. If it rains, the flatbread works in a hot cast iron pan.

 - World Spice