Do you crave spicy food when it's hot outside? It may sound counterintuitive, but when you eat food that packs a punch in the heat department, it cools you down. Spicy food makes you sweat, because it speeds up your metabolism, and once the sweat evaporates, it cools you off. This is a reason why hot peppers and spices are generously used in many warm-weather cuisines, such as this Caribbean barbecue recipe for Jamaican jerk chicken. Jerk cuisine is a method of rubbing a spice blend or marinating meat in a thick paste, packed with island-fresh chilis, herbs and spices. The marinade and spices infuse flavor and tenderize the meat, so the longer the chicken can soak in the marinade, the better the flavor.

Jerk paste is meant to be hot -- really hot -- which is traditionally achieved by adding Scotch bonnet or habanero peppers to the blend. I lean more gently when it comes to the peppers and substitute jalapenos or serranos -- I wouldn't want my dinner guests to self-combust. But if you prefer the rock stars of the Scoville Scale (the measurement of the heat units of peppers), then by all means go for the Scotch bonnets -- and remember to carefully seed the peppers with gloved hands!

The list of spices and aromatics in this jerk paste is lengthy, but don't let that deter you. All you need to do is pile them into a food processor, blend away and slather on the chicken. (Just don't inhale any of the peppery air that may waft up from the feed tube while it processes.) The only other requirement is the fire of the grill to unify the flavors, add smoke and char, and crisp the chicken into spicy finger-licking deliciousness.

Jerk Chicken

Active time: 1 hour

Total time: 1 hour, plus 24 to 36 hours marinating time

Yield: 8 servings

Marinade:

4 garlic cloves

4 scallions, chopped, plus more for garnish

2 jalapenos, stemmed and seeded (optional) (or other pepper varieties)

1 (2-inch) knob ginger, peeled, chopped

2 tablespoons canola oil

2 tablespoons fresh lime juice, plus wedges for garnish

2 tablespoons soy sauce

2 tablespoons brown sugar

1 tablespoon fresh thyme leaves

2 teaspoons ground allspice

2 teaspoons freshly ground black pepper

1 1/2 teaspoons salt

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

8 whole chicken legs

Place all the marinade ingredients except the chicken in the bowl of a food processor and process to form a paste. Arrange the chicken in a large baking dish. Rub the marinade all over the chicken and under the skin where possible. Cover with plastic wrap and refrigerate for 24 to 36 hours. Remove from the refrigerator 30 minutes before grilling.

Prepare the grill for indirect cooking over medium heat. Grill the chicken over indirect heat until charred and golden brown and thoroughly cooked through, 30 to 45 minutes, depending on the size of the legs. During the last few moments of grilling, move the chicken to direct heat to char the skin as needed. Serve garnished with chopped scallions and lime wedges.

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Have you heard of cauliflower couscous? If you are like me and enjoy serving a grain side to grilled meats, or as a salad staple, then check out this riff on wheat couscous. The secret to this gluten-free side dish is the cauliflower -- not as an addition to a salad of wheat (semolina) couscous, but as a replacement. That's right -- it's all cauliflower, finely chopped to the size of couscous or rice grains. You can use it just like the wheat version, in salads or as a room temperature (or warm) side dish.

The cauliflower holds its texture beautifully, either raw or, in this case, lightly sauteed, providing a mild, nutty flavor and firm bite. It's tossed with lemon, chiles and fresh herbs for a delicious side dish that will likely amaze your dinner guests and leave them pleasantly surprised.

Warm Cauliflower Couscous With Lemon and Chiles

Prep time: 20 minutes

Total time: 20 minutes

Yield: 4 to 6 servings as a side dish

1 small head cauliflower, about 1 1/4 pounds

2 tablespoons olive oil

1 teaspoon salt

1 garlic clove, minced

1/2 teaspoon sweet paprika

1/2 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

3 thin scallions, white and green parts thinly sliced

1 jalapeno pepper, stemmed and seeded, finely chopped

1 sweet "Jimmy Nardello" pepper, seeded and thinly sliced

1/2 cup parsley leaves, chopped

1/2 cup cilantro leaves, chopped

1 teaspoon finely grated lemon zest

1/4 teaspoon freshly ground black pepper

Remove the leaves and core of the cauliflower. Coarsely chop the florets and place in the bowl of a food processor. Pulse until the florets are finely chopped and about the size of rice grains or couscous, 10 to 12 times.

Heat the oil in a skillet over medium. Add the cauliflower and salt and saute until the cauliflower begins to soften, 2 to 3 minutes. Add the garlic, paprika, cumin and red pepper flakes. Continue to cook until the cauliflower is tender but not mushy, 3 to 4 minutes.

Remove from heat and stir in the remaining ingredients. Taste for seasoning. Serve warm or at room temperature.

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When it's too hot to cook, try serving a big summery salad for your main meal. Not just a simple garden salad, but a satisfying bowl layered with crisp veggies, grains or legumes, and fresh herbs. The combination is fresh, filling and light -- guaranteed to hit the spot on a warm day.

This salad bowl includes the classic summer veggie trio of sweet corn, tomato and avocado -- tumbled together with protein-rich quinoa and mounded over a bed of kale. As always, you can tweak the ingredients to your taste. Feel free to substitute another grain for the quinoa, such as wild rice or bulgur. As for the kale, a quick rub of the hardy leaves with oil and salt helps to soften them and coax out their flavor. Alternatively, choose another more tender green, such as arugula or spinach, and skip the rubbing step.

Tomato, Corn and Quinoa Bowl With Kale and Avocado

Prep time: 15 minutes

Total time: 15 minutes

Yield: 4 servings

Dressing:

2 tablespoons fresh lime juice

1 tablespoon balsamic vinegar

1 small garlic clove

1 teaspoon Dijon mustard

1 teaspoon honey

1/4 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper

Dash of hot sauce, such as Tabasco

1/2 cup extra-virgin olive oil

Salad:

1 small bunch Tuscan/lacinato kale, ribs removed, torn into bite-size pieces

Extra-virgin olive oil to soften kale

Salt to taste

3 scallions, white and green parts thinly sliced

2 ears of corn, husked, kernels cut from the cobs

1 red bell pepper, seeded and diced

1 poblano pepper, seeded and diced

1 cup cherry or grape tomatoes, halved

1/2 cup tricolor or red quinoa, cooked and cooled

1 small handful Italian parsley leaves, chopped, about 1/2 cup

1 small handful cilantro leaves, chopped, about 1/2 cup

1 ripe but firm avocado, cut into 1/2-inch pieces

Whisk the lime juice, vinegar, garlic, mustard, honey, salt, black pepper and Tabasco in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify.

Place the kale in a large bowl. Drizzle 1 to 2 teaspoons oil over the leaves and season with a generous pinch of salt. Rub the leaves until thoroughly coated (this will help to soften them).

Combine the scallions, corn, peppers, tomatoes, quinoa, parsley and cilantro in a separate bowl. Pour about 1/4 cup of the dressing over the salad and gently stir to combine. Mound the salad over the kale. (Or divide between individual serving bowls.) Top with the avocado and drizzle with additional dressing to taste. Serve immediately.

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