Food Processor

Tofu is a surprisingly rich source of calcium, which may discourage your body from storing fat, especially in the tummy region. Break out the bikini!

Anything grilled could be described as smoky, but our cover burger is a multi layered masterpiece thanks to chipotle chiles mingled with adobo, smoked paprika, and bacon. Seared avocado makes it almost too good to be true.

A bowl of this succulent soup can help you burn up to 30 percent more fat during a later workout, courtesy of the vitamin C in subtly sweet mangoes.

Olives bring healthful monounsaturated fat to your plate. Plus, they supply skin-protecting vitamin E.

A misleading name for such a luscious, creamy dish. This creamed spinach gunges up quite nicely.

It's the ketchup of the summer. Spoon this on grilled lamb, pork chops, eggplant, or line-caught swordfish.

Got eggs, sugar, and cream? Then you can make a striking Italian semifreddo. It's the lushest and creamiest of frozen desserts—no ice cream maker required.

Like the striped pops from the ice cream truck—without the artificial flavors and colors.

These Mexican-style pops are loaded with pieces of fresh fruit.

Skewering and grilling whole garlic cloves gives this vibrant sauce its smoky sweetness. Make the salsa as chunky or as smooth as you like.

Use this as a finisher atop a grilled steak or to enrich pasta dishes.

Homemade marshmallow spread is so ridiculously easy to make that you'll chuckle at yourself for ever having assumed it was complicated. Making it also allows you to use pure vanilla extract, which tastes so much better than the fake vanillin flavoring in many commercial versions. This spread is superb in S'mores Crêpes .

In Oaxaca, green mole (mole verde) is one of the seven famous moles—with fresh herbs giving it fabulous color. This version is sometimes called mole pipían, referring to the pumpkin seeds used in it.

This triple threat dessert offers three distinct textures and flavors: A nutty, crumbly crust is filled with a dark chocolate pudding enriched with bittersweet chocolate, cocoa, and chocolate stout, then topped with a billowy bourbon whipped cream. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

"This dough, with its addition of whole wheat flour for a nutty taste and tender texture, is a must in your baking repertoire."—Karen DeMasco

We modeled this simple frozen dessert on a favorite paleta, or Mexican ice pop. You won't need an ice cream maker, but do plan ahead so that you have time to purée the ice in a processor three separate times for the smoothest texture.

Canned chipotles, along with tomatillos and onions charred under the broiler, give this salsa its smoky undertones.