Epicurious

For your next Tex-Mex dinner, opt for this colorful summer salsa that features seasonal ingredients such as avocado, green onions, and mango. Serve it with black beans and rice, or heap it on jerk chicken or grilled fish for a fresh and healthy lunch or dinner any night of the week.

Like Mexico’s better-known culinary exports—guacamole, tacos, and tequila—Mexican-style corn (elote) is finding its place in restaurants, street carts, and home kitchens across North America. Given how available the ingredients are and how quickly it can be prepared, it’s no wonder that it’s a new favorite. Grilling lends an earthiness to the corn, but if grilling is not an option, boil it instead. It’s worth seeking out cotija, a Mexican cow’s-milk cheese, but in a pinch, Parmesan or feta will do.

When an amazing necklace meets a little black dress, or when a red silk tie meets a gray flannel suit, something basic is magically transformed into something stylish and memorable. Just so with the seared tomatoes that top off this delicious steak dinner. The bright summery topping makes a chunky, natural sauce for the steak and creates a meal that’s more than the sum of its parts.

Zucchini replaces the traditional starchy potato, making this a great way to get your kids to love their veggies. Plus, the dipping sauce is ketchup on steroids.

Jazz up a traditional summer staple with this extra-fresh side dish. Usually potato salads are dense dishes drenched in mayonnaise, but this version provides a boost in flavor and texture with cucumbers, onions, radishes, and dill. Be sure to leave ample time for preparation, as the recipe requires you to pickle the cucumbers overnight. Prepare an extra batch; the pickled cucumbers make a great snack on their own and add a satisfying crunch to other salads and sandwiches and will last in the refrigerator for several days.

Chef Jean-Georges Vongerichten shares his secret beef skewer recipe from his famed restaurant Spice Market in New York City. Alternate the beef and peppers on each skewer to achieve a balance between charred and crunchy, juicy and tender. And don’t forget the creamy citrus-basil dipping sauce.

With just a few ingredients, many of which are probably already in your pantry, you get a satisfying and flavor-packed meal with this steak and slaw combo. Red jalapeños are simply the ripe form of the green ones, and either version works in this slaw. If you’re nervous about the heat, remove the seeds and veins from the peppers or use one instead of two. Serranos make a spicier substitute.

Looking for a spectacular dish to wow friends and family? Give them some leg. Have your butcher butterfly the leg of lamb, and use metal skewers to secure any loose meat as it cooks. If you find yourself with leftovers, pair them with toasted pita and hummus.

Serious about pulled pork? Do it right with this hard-core recipe, which seasons the meat in three stages, so that each bite is flavorful and tender. Serve on a toasted bun with the coleslaw.

This grain-based veggie burger is an excellent change from traditional bean or tofu varieties. Cooked kasha’s firmness balances the soft sautéed vegetables for a robust texture.

These ribs spend about an hour bathing in pineapple juice while they cook. A glaze combining Asian ingredients—hoisin and plum sauces plus hot chile paste—with bourbon, honey, and molasses is brushed on the meat while it’s finished on the grill. The slightly spicy ribs will be on everyone’s favorite food list.

No summer barbecue would be complete without a big bowl of creamy, tangy coleslaw. Use the Texas Barbecue Sauce above for a touch of Southwestern flavor.

These multispiced patties are a step up from basic backyard burgers, infused with a laundry list of herbs and chopped veggies. Grab a handful of napkins and prepare for a messy masterpiece.

Coffee and burgers are not your everyday combination, but you’ll be surprised at the depth and complexity that freshly ground beans deliver when combined with brown sugar, pepper, coriander, and oregano. Bacon, along with the smoked cheese, is added to the patties while they finish up on the grill. Spoon on the Texas Barbecue Sauce, and crack open a brew.

“Deviled” is just a Southerner’s way of saying “don’t forget the spice.” If you like deviled eggs, you’ll probably love deviled chicken, marinated in a blend of buttermilk, cayenne, and dry mustard, then coated and fried. Like most good things that come out of the South, this recipe demands a leisurely pace. You’ll want to marinate the chicken for at least a day, and then allow the chicken to rest in the seasoning for about an hour prior to frying. This is a supremely portable and packable recipe, since the chicken is delicious either hot or cold.

Tender chicken shot through with a simple marinade and livened with a spicy-sweet Tex-Mex sauce works well for a casual dinner party or a regular old Wednesday night. This dish, originally from Golden Annie’s in Frisco, Colorado, can be prepared in advance, although don’t worry if you only have time to let the chicken marinate a few hours.

Cooking with a brick might sound strange, but it is the key step in this Tuscan chicken dish. The brick flattens the butterflied chicken so it cooks faster and more evenly, keeping the bird moist and tender. Orange slices placed under the chicken’s skin and a zesty herb marinade give this dish a smoky citrus flavor. Serve with a light salad for lunch, or pair it with a hearty potato dish and crunchy green vegetables for dinner.

The classic recipe easily serves four, but the Peruvian tradition is to serve each person a half chicken, so feel free to offer more generous portions. Pair this enticing dish with Peru’s beloved Pisco Sour cocktail for an authentic South American experience.

Crispy, crunchy, spicy, and best of all, easy, from chefs Bruce Aidells and Nancy Oakes. Fill a few bowls with lime cream, tangy tomatillo salsa, and quick-pickled toppings (all of which can be made in advance) for a make-your-own taco buffet. Baja purists, feel free to insist on mahimahi for the fish, but sea bass, tilapia, cod, and catfish all stand up equally well to the buttermilk batter.