Curry leaves have a balmy, enticing scent and convey a delicately piquant flavor to the dishes in which they are used.

Picnics and summer garden parties are great ways to enjoy life outdoors, but in the summer time, barbecue and grill reign supreme, as Erin M. Phelan will explain, though this time she took the route of the community BBQ.

The main course and side dishes are clear on a barbecue party. Add drinks and the dessert and dessert to have a rounded menu. Grilled fruit -on its own, in parcels or kebabs- can finish off the party in the same style it started. However, sometimes we ar rushed and require something more simple.

Hot and fiery, although varieties differ in heat and strong flavor, most will leave a tingling, burning sensation. Important in Mexican, Indian, south-east Asian and Chinese cuisines; will appear in curries of all kinds, Indonesian sambals or in Sechuan style cooking of China; easy to spot in Mexican tacos, sauces, meat and chicken dishes; West Indian pepper sauces for meat, fish and poultry count in their spiciness; found in southern European sauces and in the harissa paste, used to flavor couscous in north Africa.