Nut Free

Slightly underripe plums? Add a touch more honey.

Harness the potential of the propane burner to amp up this Texas comfort food classic.

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

Typical Mexican enchiladas arrive rolled up and stuffed, but at my favorite enchilada street stand—the inspiration for this recipe—they're stacked in a messy, luxurious pile, with separate individual layers of corn tortillas, fresh cilantro and onion, green enchilada sauce, shredded cheese and chicken. The whole thing is topped with a blanket of crema and more cheese. It's almost like a deconstructed lasagna. The dish is enough to make you fall deeply in love with Mexico City—particularly when the corn tortillas are homemade, and the green sauce is prepared with a slow-simmering pot of fresh chicken stock.

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it's the bacon...)

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

Roasted poblano chiles and cream are a classic—and irresistible—combination. It's worth roasting more than you need—the peeled and seeded chiles freeze well and thaw quickly. Sliced and seared zucchini or chayote squash is a terrific addition to the rajas mixture.

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

We use this rub on just about everything that we smoke at the restaurant, but you needn't follow the recipe exactly. Feel free to improvise on the ingredients and amounts, reducing the sugar for a less-sweet "bark" (crust), increasing the cayenne for a spicier one, and so on.

The classic combination of peaches and cream takes a trip south of the border in these cinnamon-spiked ice pops.

In the state of Chiapas, these are made with chewy dried shrimp and called tostadas turulas. Use the most flavorful shrimp and best tomatoes you can find.

Serve this cooling mint-infused watermelon juice as cooling refreshment in the summer sun.

In Mexico, salpicón is a kind of shredded meat or fish salad, usually made with beef, and commonly served on tostadas. This version gets a fresh crunch from radishes and sweet acidic kick from a combination of lime and pineapple juices.