Grilling

Not all tomato recipes require the fruit to be ripe. In fact, you’ll want unripe green tomatoes for this one (rather than green-hued heirlooms, which tend to be too delicate to grill).

When you put an egg on eggplant, you get a veg main course.

Tacos al pastor—made from marinated pork that's been roasted on a vertical spit—are wildly popular in Mexico City, particularly at night. The best taqueros put on a show, slicing off bits of caramelized meat and catching it in one hand (or behind their back!), and then reaching above the meat to slice off a piece of warm, juicy pineapple. According to city folklore, these tacos were invented in the capital. The dish is a direct descendant of shawarma, brought by Lebanese immigrants who arrived in Mexico in the early twentieth century. The marinade in this recipe comes from Tacos Don Guero in the Cuauhtémoc neighborhood, whose taqueros were kind enough to explain their ingredients to me at six a.m. one weekday morning. Obviously very few people at home will have a vertical spit—part of what gives tacos al pastor its signature flavor—but a grill would work well, or a blazing-hot cast iron skillet or griddle greased with a little lard.

You can assemble this elote-inspired party starter ahead of time, and then bake right before you're ready to serve it.

Over the last few years I have started to love zucchini, but I have to admit that by the end of the season, it's like, "Not another bloody zucchini!" That said, this is one of the joys of eating seasonally—anticipation and excitement at the start of the season, despair and overload at the end.

Turn your favorite ribs into the ultimate barbecue dinner with this all-purpose recipe.

Tomatoes and fresh corn salsa add a Mexican twist to the classic avocado toast. To add a smoky flavor to the mix, grill the corn first.

Once you try the combination of tangy and smoky flavors of pickled, grilled cabbage, you'll always want to make your slaw this way.