Sherry Baked Beans with Chorizo

Sherry adds a subtle tang, and Spanish chorizo brings a smoky note to these beans.

• 
  
  1 lb. dried navy beans
  
  


• 
  
  1 Tbs. olive oil; more as needed
  
  


• 
  
  10 oz. Spanish chorizo, casings removed (if possible), small diced (about 2 cups)
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  3 large cloves garlic, chopped
  
  


• 
  
  6 cups lower-salt chicken broth
  
  


• 
  
  2 bay leaves
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/8 tsp. cinnamon
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup oloroso or amontillado sherry, plus 2 Tbs. to finish, if desired
  
  


• 
  
  1 cup canned crushed tomatoes
  
  


• 
  
  1/4 cup light brown sugar
  
  


• 
  
  3 sprigs fresh thyme
  
  


• 
  
  Kosher salt
  
  

Tip:

Don't have time to soak the beans overnight?
Put them in a 4-quart saucepan. Add enough cold water to cover by 2 inches and bring just to a boil. Remove from the heat and soak for 2 hours. Drain the beans and continue with the recipe.

Sort through the beans to make sure there are no little stones and then put them in a large bowl or pot. Add enough cold water to cover the beans by 2 inches and let soak overnight. Drain the beans well, tilting the colander instead of shaking it to gently extract the water and protect the beans' skins.

Position a rack in the center of the oven and heat the oven to 300°F.

Heat the olive oil in a 5- to 6-quart Dutch oven over medium heat. Add the chorizo and cook, stirring occasionally, until nicely browned, 6 to 8 minutes. Transfer with a slotted spoon to a small bowl. Depending on the amount of fat left in the pot, pour off and discard all but 3 Tbs. or add enough olive oil to make 3 Tbs. Add the onion and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes.

Add the broth, bay leaves, cumin, cinnamon, and 1/2 tsp. pepper. Stir to combine. Add the beans and bring just to a simmer over high heat. Cover and bake until the beans are easy to bite into but still a little mealy in texture, 45 to 60 minutes.

Stir in the reserved chorizo, 1 cup sherry, and the tomatoes, brown sugar, and thyme. Bake, uncovered, until the beans are fully tender, 30 to 60 minutes more. Cool to room temperature, remove the bay leaves and thyme stems, cover, and refrigerate overnight.

To finish, bring to a simmer, uncovered, over medium heat. Reduce the heat to low and continue to simmer until the sauce is reduced to the consistency of thin gravy, stirring occasionally so the bottom doesn't burn, 40 to 60 minutes. Stir in the remaining 2 Tbs. sherry (if using) and season the beans to taste with salt and pepper.

Southwestern-Style Potato Salad

For the dressing:

• 
  
  1/3 cup sour cream
  
  


• 
  
  1/3 cup mayonnaise
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3 Tbs. fresh lime juice
  
  


• 
  
  1 clove garlic, mashed to a paste
  
  


• 
  
  2 tsp. chopped fresh oregano
  
  


• 
  
  1-1/2 tsp. cumin seeds, lightly toasted and ground
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  

For the salad:

• 
  
  1/4 cup plain rice vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
  
  


• 
  
  1-1/4 cup fresh sweet corn kernels, blanched
  
  


• 
  
  1-1/4 cup diced red bell pepper
  
  


• 
  
  3/4 cup grated Cheddar
  
  


• 
  
  1/2 cup thinly sliced scallions
  
  


• 
  
  1/4 cup chopped cilantro
  
  

Make the dressing

Whisk all the dressing ingredients together in a small bowl.

Make the salad

Combine the vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

When the potatoes have completely cooled, gently fold the corn, bell peppers, Cheddar scallions, and cilantro into the potatoes. Fold in enough dressing to generously coat the potatoes (you may not need all of the dressing). Season to taste with salt and pepper. Serve at room temperature or refrigerate until cool.

Grilled Southwestern Potato Salad

This potato salad is filled with favorite flavorings of the Southwest—corn, chiles, red onions, peppers, and some crisp bacon.

• 
  
  2 large red onions, cut into 1/2-inch disks and threaded onto metal skewers
  
  


• 
  
  4 red bell peppers, halved, cored, and seeded
  
  


• 
  
  3/4 cup extra-virgin olive oil
  
  


• 
  
  2 tsp. plus 2 Tbs. kosher salt; more as needed
  
  


• 
  
  1 tsp. freshly ground black pepper; more as needed
  
  


• 
  
  1-1/2 cups cooked fresh corn kernels (from 2 ears)
  
  


• 
  
  1/2 lb. bacon (8 to 9 slices), cooked until crisp, drained, and crumbled
  
  


• 
  
  3/4 cup chopped fresh cilantro
  
  


• 
  
  1 tsp. chili powder
  
  


• 
  
  3 lb. red potatoes, cut into 1-1/2-inch pieces
  
  


• 
  
  3 Tbs. cider vinegar; more as needed
  
  

Heat a gas grill to medium or prepare a charcoal fire with medium- and low-heat areas. Put the onions and peppers on a rimmed baking sheet and sprinkle with 2 Tbs. of the oil, 2 tsp. of the salt, and the pepper. Turn and rub the vegetables to coat all over with the oil and seasonings.

Grill the vegetables, covered, until they have good grill marks, about 5 minutes. Flip, cover, and continue to grill until the peppers are softened and nicely browned, about another 5 minutes. As they finish cooking, transfer the peppers to the baking sheet. Reduce the heat on the gas grill to medium low or transfer the onions to the cooler part of the fire and continue cooking until they are just tender and browned (it’s fine if they’re charred in places), about another 8 minutes. Move to a cutting board and let cool. Scrape the skins off the peppers if you like. Coarsely chop the peppers and onions and toss in a large serving bowl along with the corn, bacon, cilantro, and chili powder.

Put the potatoes in a large pot, cover with cold water by a couple of inches, stir in the remaining 2 Tbs. of salt, and bring to a boil. Reduce to a simmer, cover, and cook until the potatoes are just tender, 12 to 15 minutes. Drain and toss with the grilled vegetables, the remaining 1/2 cup plus 2 Tbs. oil, and the vinegar. Season with salt, pepper, and more vinegar to taste. Let sit for at least 30 minutes and up to 2 hours at room temperature before serving.

Pan-Roasted Okra, Corn, and Tomatoes

Charring okra and corn in a cast-iron skillet brings high-summer cookout spirit to the classic Lowcountry vegetable trinity. The resulting caramelized, sweet vegetable flavor is the perfect complement to the acidity of fresh tomatoes that have been gently stewed with some onion, garlic, and bacon. You can turn this into a vegetarian dish in a snap by substituting a healthy pinch of smoked sweet paprika for the bacon, adding it to the pan along with the onion and garlic. Since you’ll lose the fat rendered by the bacon, you should add up to a tablespoon more vegetable oil to make sure the onions and garlic don’t brown.

• 
  
  3 Tbs. vegetable oil, plus more for brushing
  
  


• 
  
  8 oz. fresh okra, halved lengthwise
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 cups corn kernels (from 2 large ears)
  
  


• 
  
  2 lb. fresh tomatoes
  
  


• 
  
  2 oz. slab bacon, cut into large dice
  
  


• 
  
  1 medium white onion, chopped (3/4 cup)
  
  


• 
  
  1 large garlic clove, mashed to a paste
  
  


• 
  
  1 to 2 tsp. vinegar, either red wine, white wine, or distilled white (optional)
  
  


• 
  
  Freshly ground black pepper
  
  

Heat a large cast-iron skillet over high heat until very hot and brush lightly with vegetable oil. In a bowl, toss the okra with 1 Tbs. of the oil and season with 1/4 tsp. salt. Cook the okra in the pan in two batches, turning once, until charred and tender, 3 to 4 minutes per batch depending on the size and freshness of your okra. Reserve in a bowl so you can reuse the cast-iron skillet.

Add 1 Tbs. of the oil to the corn and season with 1/4 tsp. of the salt. Add the corn to the skillet and cook over high heat, stirring occasionally, until lightly charred in spots, about 3 minutes. Reserve the corn in a bowl, separate from the okra.

Bring a large saucepan of water to a boil and fill a bowl with ice water. Score the tomato bottoms with an X. Add the tomatoes to the boiling water and blanch for 10 seconds to loosen their skins. Transfer the tomatoes to the ice water to cool. Core and peel the tomatoes, and halve them crosswise. Working over a sieve set in a bowl, tease out the seeds with your fingers. Press on the seeds to extract the juice, then discard them. Chop the tomatoes and reserve them in the bowl of their juice.

Pour the remaining tablespoon oil into the skillet over medium-high heat, and when it shimmers, add the bacon. Sauté the bacon until it just begins to brown, about 4 minutes, then add the onion and 1/2 tsp. salt. Stir continuously for about 2 minutes, allowing the onion to release some moisture, but not letting it brown. Add the garlic and cook for about a minute to let its flavor bloom (do not brown the garlic). Then add the tomatoes, and stir to combine. Cover the pot, reduce the heat to medium, and cook for about 4 minutes until the tomatoes have mostly collapsed.

Add the corn, stir to combine, and cook for 3 more minutes. Add the okra, stir, and cook just until the okra is heated through, about 2 minutes. Season to taste with the vinegar (which you may or may not need, depending upon the acidity of the tomatoes), salt, and black pepper; serve.

Warm Pasta Salad with Grilled Tomatoes, Zucchini & Pecorino

• 
  
  1-1/2 lb. ripe plum tomatoes (about 8), cored and halved lengthwise
  
  


• 
  
  1-1/4 lb. small zucchini (about 4), trimmed and halved lengthwise
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  4 tsp. chopped fresh thyme
  
  


• 
  
  2 tsp. kosher salt; more as needed
  
  


• 
  
  1 tsp. freshly ground black pepper; more as needed
  
  


• 
  
  6 oz. Pecorino Romano, shaved with a vegetable peeler (about 2 cups)
  
  


• 
  
  1 lb. dried penne
  
  


• 
  
  1/4 cup thinly sliced fresh chives
  
  


• 
  
  2 tsp. balsamic vinegar
  
  

Prepare a medium fire on a gas grill or a medium-hot charcoal fire. In a large bowl, toss the tomatoes and zucchini with 2 Tbs. of the oil, 2 tsp. of the thyme, and the salt and pepper.

Set the vegetables cut side down on the grill and cook without moving them until they have good grill marks, 5 to 7 minutes. Flip and cook until browned and tender, 6 to 8 more minutes. Transfer to a cutting board and let cool for a couple of minutes. Coarsely chop, return them to the same large bowl along with 1-1/2 cups of the pecorino, and toss. Let sit for up to a couple of hours at room temperature.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook, stirring often, until just al dente, about 11 minutes. Drain well and toss with the tomato mixture, 3 Tbs. of the chives, the remaining 3 Tbs. olive oil and the balsamic vinegar. Season generously with salt and pepper to taste and transfer to a serving bowl. Sprinkle with the remaining 1 Tbs. chives, 2 tsp. thyme, and 1/2 cup pecorino, and serve.

Potato Salad with Olives, Scallions & Garden Herbs

This potato salad is best made several hours ahead so that the flavors have time to meld. Feel free to experiment with different herbs in place of the mint, such as tarragon, oregano, or thyme. Keep the parsley, though; it makes a nice foundation.

• 
  
  3 lb. small to medium Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup best-quality white-wine vinegar
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/3 cup chopped Kalamata olives
  
  


• 
  
  1/3 cup very thinly sliced scallions, both white and green parts
  
  


• 
  
  1/3 cup finely chopped fresh flat-leaf parsley
  
  


• 
  
  3 Tbs. finely chopped fresh mint leaves
  
  

Put the potatoes in a 6-quart Dutch oven or similar pot and cover with cold water by at least one inch. Add 1-1/2 Tbs. salt, bring to a boil over high heat, and reduce the heat to a gentle simmer. Cook until the potatoes are just tender, 6 to 8 minutes from when the water comes to a boil (stir gently and don't overcook, or the potatoes will fall apart).

Meanwhile, in a bowl or liquid measuring cup, whisk the vinegar and mustard. Whisk in the olive oil. Season to taste with salt and pepper.

Drain the potatoes in a colander and spread them on a rimmed baking sheet. While they're still hot, drizzle them evenly with 3 Tbs. of the dressing. Let cool completely.

Transfer the cooled potatoes to a serving bowl. Sprinkle with the olives, scallions, parsley, and mint. Pour about 1/2 cup of the remaining vinaigrette over the salad. With a large spoon or rubber spatula, gently toss. Take care to break as few of the potato slices as possible. Season to taste with salt and pepper. Let sit at room temperature for at least an hour so the flavors can blend.

Just before serving, season to taste again with salt and pepper and add more dressing if the salad seems dry—you may not need all of the dressing.

Ember-Roasted Salt Potatoes with Scallion Cream

The salt potato is a wonder to behold. Those who think that they have experienced the true essence of earthy starchiness that is the potato but have not tried this method are in for a surprise. The secret is to not be afraid of the salt. A true salt potato is boiled in water salted in a ratio of 1 pound salt for every 4 pounds of potatoes. Yes, that is a lot of salt. It’s so much salt that it crystallizes on the skins of the cooked potatoes, making them look like something dug up on a paleontological excavation. But, boy, do they taste great. In this recipe the salt content is reduced and the potatoes are then further subjected to the withering heat and smoke of an aromatic fire. The result? An addictive melding of salty, crunchy, fluffy, flaky goodness.

• 
  
  1-1/2 lb. new potatoes (red or white)
  
  


• 
  
  1/4 cup kosher salt
  
  


• 
  
  1/2 bunch scallions, trimmed
  
  


• 
  
  1 cup sour cream
  
  

Place the potatoes in a pan just large enough to hold them and provide a little headroom. Cover them with cold water and add the salt. Cook over medium heat until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes and let them cool slightly.

Set the potatoes in the embers of a dying fire and cover the grill. Cook until the skins are blistered and the potatoes are heated through, about 20 minutes. Remove them from the coals and brush off any ash. Cut them in half and arrange them on a platter.

Combine the scallions and sour cream with a pinch of salt in a food processor. Purée until the mixture is smooth. Check the seasoning and adjust if necessary, but consider the salt content of the potatoes!

Serve the potatoes either warm or at room temperature with the sour cream sauce.

Grilled Corn and Orzo Salad with Basil

Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil for fresh parsley or cilantro, if you like.

• 
  
  2 medium ears corn, shucked and silks removed
  
  


• 
  
  3 Tbs. extra-virgin olive oil, more for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup dried orzo
  
  


• 
  
  1/2 cup finely chopped fresh basil
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  1/4 tsp. hot sauce, more to taste
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

Bring a large pot of salted water to a boil over high heat.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.

When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.

Season to taste with more salt and hot sauce. Serve warm or at room temperature.

Marinated Tomatoes with Pickled Red Onions & Gorgonzola

• 
  
  1-1/2 cups red-wine vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 small red onion (about 6 oz.), peeled, halved, and very thinly sliced crosswise
  
  


• 
  
  1/4 cup thinly sliced chives
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 tsp. balsamic vinegar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 lb. ripe tomatoes, preferably heirlooms of various colors (3 or 4 medium-large)
  
  


• 
  
  3 oz. Gorgonzola dolce or other blue cheese, crumbled (3/4 cup)
  
  

In a medium bowl, stir the red-wine vinegar with 1-1/2 tsp. salt until it has dissolved. Add the onion. If the vinegar doesn't cover the onion, add water to cover. Let sit for 15 minutes. Meanwhile, in a small bowl, whisk the chives, olive oil, and balsamic vinegar. Season to taste with salt and pepper.

Core and cut the tomatoes in half lengthwise and then cut each half lengthwise into 1/4-inch-thick slices. Put the tomatoes in a wide serving bowl. Pour the vinaigrette over the tomatoes and marinate them for 15 minutes.

Drain the onions, pressing them lightly to squeeze out any extra vinegar. Rinse the onions quickly and then lightly squeeze again. Add the onions to the tomatoes and toss. Season to taste with salt and pepper, top with the Gorgonzola, and serve.

Grilled Corn Planks with Tarragon Crème Fraîche

Cutting the corn kernels from the cob in connected planks gives this simple side dish a cool appearance, but the dish is delicious even if the planks don't stay intact. Serve with grilled, fried, or roasted chicken.

• 
  
  4 medium ears corn, shucked and silks removed
  
  


• 
  
  Olive oil, for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup crème fraîche
  
  


• 
  
  2 Tbs. chopped fresh tarragon
  
  


• 
  
  2 tsp. tarragon or white wine vinegar
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

In a medium bowl, whisk together the crème fraîche, tarragon, vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Using a serrated knife, cut the kernels from the corn cobs, keeping them in planks as much as possible; transfer to a serving dish. Drizzle the sauce over the corn and serve.

Spicy Red-Eye Baked Beans

The addition of the coffee, for which the recipe is named, deepens the other flavors in the beans.

• 
  
  1 lb. dried pinto beans
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  1 medium onion, chopped
  
  


• 
  
  2 large cloves garlic, chopped
  
  


• 
  
  1 Tbs. ancho chile powder
  
  


• 
  
  1 tsp. chipotle chile powder
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1/4 tsp. ground allspice
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 cups lower-salt beef broth
  
  


• 
  
  1 meaty smoked ham hock
  
  


• 
  
  1 cup brewed coffee
  
  


• 
  
  1/3 cup mild molasses, such as Grandma's Original
  
  


• 
  
  1/3 cup ketchup
  
  


• 
  
  1 Tbs. Worcestershire sauce
  
  


• 
  
  2 sprigs fresh oregano
  
  


• 
  
  1 Tbs. bourbon (optional)
  
  


• 
  
  Kosher salt
  
  

Tip:

Don't have time to soak the beans overnight?
Put them in a 4-quart saucepan. Add enough cold water to cover by 2 inches and bring just to a boil. Remove from the heat and soak for 2 hours. Drain the beans and continue with the recipe.

Sort through the beans to make sure there are no little stones and then put them in a large bowl or pot. Add enough cold water to cover the beans by 2 inches and let soak overnight. Drain the beans well, tilting the colander instead of shaking it to gently extract the water and protect the beans' skins.

Position a rack in the center of the oven and heat the oven to 300°F.

Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes.

Add the chile powders, cumin, allspice, and 1/2 tsp. pepper. Cook, stirring, until aromatic, about 30 seconds. Add the broth and ham hock. Stir to combine. Add the beans and bring just to a simmer. Cover and bake until the beans are easy to bite into but still a little mealy in texture, 45 to 60 minutes.

Stir in the coffee, molasses, ketchup, Worcestershire, and oregano. Bake, uncovered, until the beans are fully tender, 30 to 60 minutes more. Cool to room temperature. Discard the oregano stems and the skin from the ham hock. Cut the meat off the bone and chop. Add the meat to the beans and discard the bone. Cover and refrigerate overnight.

To finish, bring to a simmer, uncovered, over medium heat. Reduce the heat to low and continue to simmer until the sauce is reduced to the consistency of thin gravy, stirring occasionally so the bottom doesn't burn, 40 to 60 minutes. Stir in the bourbon (if using) and season the beans to taste with salt and pepper.

Grilled Corn on the Cob with Thyme & Roasted Red Pepper Butter

The butter in this dish is at once sweet and tangy, a bright addition to plain old grilled corn on the cob.

• 
  
  4 oz. (1/2 cup) unsalted butter, softened to room temperature
  
  


• 
  
  2 jarred roasted red peppers, drained well, patted dry, and fi nely chopped (1/2 to 2/3 cup)
  
  


• 
  
  1 large shallot, minced (1/4 cup)
  
  


• 
  
  1-1/2 Tbs. sherry vinegar
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  2 tsp. kosher salt
  
  


• 
  
  1/2 tsp. freshly ground black pepper; more as needed
  
  


• 
  
  8 ears corn, shucked
  
  


• 
  
  2 Tbs. olive oil
  
  

Put the butter, red peppers, shallot, vinegar, 2 tsp. of the thyme, 1 tsp. of the salt, and the black pepper in a food processor and pulse until blended (it's fine if it's still slightly chunky and looks a little separated). Transfer to a large piece of plastic wrap and roll tightly, twisting the ends so the bundle acquires a sausage shape. (Store in the refrigerator for up to 1 week.) When ready to grill the corn, slice the butter into 1/3-inch-thick rounds.

Heat a gas grill to medium or prepare a low charcoal fire. If desired, cut each ear of corn in half. Toss the corn with the oil, the remaining 1 tsp. salt, and a few grinds of black pepper. Put the ears on the grill and if using gas, reduce the heat to medium low. Cover and grill the corn, turning every couple of minutes, until browned all over and tender, about 15 minutes. Transfer to a large platter, top with about half of the butter and the remaining 1 tsp. thyme. Serve, passing the remaining butter on the side.

Jícama Slaw with Carrots and Red Peppers

Jícama is a crisp, juicy, slightly sweet tuber that looks like a squashed softball with rough, brown skin. After the jícama is peeled, the raw flesh is great in salads, salsas, and slaws, like this crunchy, tangy version. It’s just the thing to cool your mouth when you’ve been eating spicy tacos.

• 
  
  1 medium jícama (about 2 lb.)
  
  


• 
  
  4 medium carrots
  
  


• 
  
  1/2 medium red bell pepper
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/3 cup fresh lime juice
  
  


• 
  
  1  tsp. celery seed
  
  


• 
  
  Sea salt
  
  


• 
  
  Cilantro leaves for garnish (optional)
  
  

With a chef's knife, cut the skin and roots off the jícama. Using a mandoline or the knife, cut the jícama into thin 1-inch-long matchsticks. Peel and grate the carrots. Core and thinly slice the pepper; cut the slices into 1-inch-long pieces. In a medium serving bowl, toss the jícama, pepper, and carrots with the olive oil, lime juice, celery seed, and salt to taste. Cover and chill in the refrigerator for 1 hour.

Before serving, retoss the slaw, as the dressing will have settled on the bottom of the bowl.

Grilled Chickpea Burgers with Creamy Lemon Tahini Sauce

Forget beef burgers. Chickpeas, tahini, garlic, and lemon come together here in creamy, hearty bean burgers that taste like a cross between hummus and falafel.

• 
  
  1/4 cup extra-virgin olive oil; more for brushing
  
  


• 
  
  4 medium cloves garlic, sliced
  
  


• 
  
  2 tsp. ground cumin
  
  


• 
  
  4 or 5 six-inch pitas
  
  


• 
  
  2 15.5-oz. cans chickpeas, drained and rinsed
  
  


• 
  
  5 Tbs. tahini
  
  


• 
  
  1/4 cup fresh lemon juice (from 1 medium lemon)
  
  


• 
  
  1 large egg
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  1/4 English cucumber, thinly sliced)
  
  


• 
  
  1 medium tomato, thinly sliced
  
  


• 
  
  Harissa (or other hot sauce; optional)
  
  

Prepare a high gas or charcoal grill fire.


Heat the oil, garlic, and cumin in a small saucepan over medium-low heat until the garlic is soft but not brown, about 3 minutes. Set aside off the heat.


Tear one of the pitas in half and toast in a toaster until golden-brown and crisp. In a food processor, grind the pita into fine crumbs; transfer the crumbs to a small bowl and measure them—you’ll need 1/2 cup. If necessary, toast and grind a second pita.


In the food processor, purée 1 can of the chickpeas with the oil mixture, 2 Tbs. of the tahini, 1 Tbs. of the lemon juice, the egg, and 3/4 tsp. salt until smooth. Add the remaining chickpeas and the pita crumbs, parsley, and cilantro; pulse until the chickpeas are coarsely chopped and the mixture is well blended.


Put the remaining 3 Tbs. tahini in a small bowl and gradually whisk in 2 Tbs. water and the remaining 3 Tbs. lemon juice (the tahini will thicken at first and then smooth out).

Shape the chickpea mixture into 6 patties, each about 3/4 inch thick. Brush both sides of each with oil. Grill, covered, until heated through and nicely marked on both sides, 2 to 3 minutes per side.


Cut the remaining 3 pitas in half and heat briefly on the grill. Layer the burgers in the pitas with the sliced cucumber and tomatoes, drizzle with the tahini sauce and harissa (if using), and serve.

Cucumber-Mint Water

This lightly sweetened cucumber-flavored water is enhanced with fresh mint and a touch of lemon juice; a DIY (and healthier) version of the flavored waters that are all the rage.

• 
  
  1/4 cup lightly packed fresh mint leaves
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1 cup boiling water
  
  


• 
  
  1 medium English cucumber (about 1 lb.), peeled, seed core removed, and cut into chunks (2 1/2 cups)
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  

Put the mint leaves and sugar in a small pot and crush the leaves with a wooden spoon. Pour in the boiling water and stir until the sugar dissolves. Set aside to steep and cool for 15 minutes.


Meanwhile, in a blender, purée the cucumber with 2 cups cold water. Strain the cucumber liquid and mint liquid through a fine strainer into a large bowl; discard the solids. Pour the liquid into a large pitcher. Add the lemon juice and 3 cups cold water; stir to combine. Serve over ice.

Grilled Chicken and Summer Squash Salad

Grilled chicken breasts, summer squash, and baby arugula meet a spicy lime-cilantro dressing in this fresh take on chicken salad.

• 
  
  1 large clove garlic, mashed to a paste with 1/2 tsp. kosher salt
  
  


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  3/4 cup canola oil
  
  


• 
  
  1/4 cup fresh lime juice and 2 tsp. finely grated zest (from 1 lime)
  
  


• 
  
  1/4 cup chopped fresh cilantro leaves and tender stems
  
  


• 
  
  1-1/2 Tbs. finely grated peeled fresh ginger
  
  


• 
  
  1 Tbs. finely chopped jalapeño (seeded if you like; about 1/2 a jalapeño)
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 to 1-3/4 lb. mixed summer squash, such as zucchini, yellow zucchini, and yellow squash, sliced 3/4 inch thick on an extreme angle (about 3 medium)
  
  


• 
  
  1-1/2 lb. boneless, skinless chicken breast halves, pounded to an even thickness
  
  


• 
  
  5 oz. baby arugula
  
  


• 
  
  Freshly ground black pepper
  
  

Prepare a medium-high gas or charcoal grill fire.


Put the garlic paste, oil, lime juice and zest, cilantro, ginger, jalapeño, sugar, and 1 tsp. salt in a small jar with a lid. Shake to emulsify. Put the squash and chicken on a rimmed baking sheet, drizzle with 1/2 cup of the vinaigrette, and toss to coat. Grill on both sides until the squash is barely tender and the chicken is just cooked through, 4 to 6 minutes total. Transfer to a cutting board and let cool briefly.


Meanwhile, toss the arugula in a large bowl with 1/4 cup of the vinaigrette and season with a pinch of salt and pepper. Divide among 4 plates.


Cut the squash and chicken into bite-size pieces. Put them in the bowl and toss with the remaining vinaigrette and salt and pepper to taste. Use a slotted spoon to divide the mixture among the plates.

Grilled Butter Lettuce with Buttermilk-Chive Dressing

This is so much better than your average green salad. The grilled lettuce has crisp, caramelized edges offset by a cool, tangy dressing.

• 
  
  1/2 cup buttermilk
  
  


• 
  
  1/4 cup crème fraîche
  
  


• 
  
  2 Tbs. mayonnaise
  
  


• 
  
  2 Tbs. thinly sliced fresh chives
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt
  
  


• 
  
  Vegetable oil for the grill
  
  


• 
  
  4 large heads butter lettuce, halved lengthwise
  
  

In a medium bowl, whisk the buttermilk, crème fraîche, mayonnaise, chives, and lemon juice. Season to taste with salt. (The dressing may be made up to 1 day ahead and kept refrigerated.)


Prepare a gas or charcoal grill fire for direct cooking over medium-high (500°F) heat. Lightly oil the grill grates.


Lightly season the lettuce with 1/4 tsp. salt. Grill cut side down until wilted, lightly charred, and the cores are crisp-tender, 2 to 3 minutes.


Transfer the grilled lettuce to a serving platter and drizzle with the dressing (you won’t need all the dressing; refrigerate leftovers for 2 to 3 days). Lightly sprinkle the lettuce with salt and serve.

Smoked Paprika Potato Chips

If you don’t already have a mandoline slicer, it is worth getting one just to be able to make these chips. Their deep potato flavor is a revelation and they make for a crunchy indulgence you can feel good about. The smoked paprika gives them a depth of flavor that elevates them to another level, but they are also delicious simply salted.

• 
  
  Nonstick cooking spray
  
  


• 
  
  2 large russet potatoes (about 1-1/4 lb. total), unpeeled
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  2 tsp. sweet Spanish smoked paprika
  
  


• 
  
  1/2 tsp. salt
  
  

Heat the oven to 400°F. Spray two baking sheets with cooking spray.

Slice the potatoes using a mandoline into very thin (1/16-inch) rounds. Rinse the potatoes well under cold water, then spread them on paper towels. Dry them completely using more paper towels.

In a large bowl, whisk together the oil, paprika, and salt. Add the potatoes and toss to coat evenly.

Spread the potatoes in a single layer onto the prepared baking sheets. Bake until the potatoes are crisp and browned and release easily from the baking tray, 12 to 30 minutes. Since small variations in slice thickness can make a big difference in cooking time, check the trays after 12 minutes and every 5 minutes thereafter to remove any chips that are already done, then return the rest to the oven if necessary. The chips will crisp further as they cool. Once cool, store in a paper bag for up to 3 days.
 

Jícama Slaw with Carrots and Red Peppers

Jícama is a crisp, juicy, slightly sweet tuber that looks like a squashed softball with rough, brown skin. After the jícama is peeled, the raw flesh is great in salads, salsas, and slaws, like this crunchy, tangy version. It’s just the thing to cool your mouth when you’ve been eating spicy tacos.

• 
  
  1 medium jícama (about 2 lb.)
  
  


• 
  
  4 medium carrots
  
  


• 
  
  1/2 medium red bell pepper
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/3 cup fresh lime juice
  
  


• 
  
  1  tsp. celery seed
  
  


• 
  
  Sea salt
  
  


• 
  
  Cilantro leaves for garnish (optional)
  
  

With a chef's knife, cut the skin and roots off the jícama. Using a mandoline or the knife, cut the jícama into thin 1-inch-long matchsticks. Peel and grate the carrots. Core and thinly slice the pepper; cut the slices into 1-inch-long pieces. In a medium serving bowl, toss the jícama, pepper, and carrots with the olive oil, lime juice, celery seed, and salt to taste. Cover and chill in the refrigerator for 1 hour.

Before serving, retoss the slaw, as the dressing will have settled on the bottom of the bowl.

Grilled Corn with Spiced Tasso Butter

Smoked Cajun tasso ham lends and incredible spicy, smoky note to corn that's been grilled and scraped off the cob. If you can't find tasso ham, substitute another smoked ham.

• 
  
  2 oz. (4 Tbs.) unsalted butter, softened
  
  


• 
  
  1 oz. tasso (smoked Cajun pork), minced (1/4 cup)
  
  


• 
  
  1/2 tsp. garlic powder
  
  


• 
  
  1/2 tsp. onion powder
  
  


• 
  
  1/2 tsp. sweet pimentón (smoked paprika)
  
  


• 
  
  1/2 tsp. honey
  
  


• 
  
  1/4 tsp. ground mace
  
  


• 
  
  1/4 tsp. dried sage
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  1/8 tsp. dried thyme
  
  


• 
  
  8 medium ears corn, shucked
  
  


• 
  
  Kosher salt
  
  

In a small bowl, mix the butter, tasso, garlic powder, onion powder, paprika, honey, mace, sage, cayenne, and thyme until well combined. (The tasso butter can be stored in the refrigerator for up to 2 weeks or frozen for up to 2 months. Find more ways to use up the rest of the tasso at our Test Kitchen Blog.)


Prepare a gas or charcoal grill fire for direct cooking over medium (450°F) heat. Grill the corn, turning occasionally, until tender and browned in spots, about 10 minutes. (The corn can be grilled 1 day ahead.)


Cut the corn kernels from the cobs. In a 12-inch skillet over medium heat, melt 2 Tbs. of the tasso butter. Add the corn and toss until heated through, 2 to 3 minutes. Season to taste with salt. Transfer to a warm serving bowl, garnish with a dollop of the remaining butter, and serve immediately.