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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).

Mix up your summer sides with this bright grain salad tossed in an Asian-inspired vinaigrette.

Ripe heirloom tomatoes and sharp cheddar cheese are a match made in heaven in this savory pie.

With a mega-flame and a gargantuan pot, you can cook an ocean's worth of seafood in a fraction of the time it would take on the stovetop—without stepping foot in a steamy kitchen.

The quick route to awesome crispy chicken sandwiches: pound the chicken, dredge in panko, cook just a few minutes, and pair with a vinegary slaw.

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.

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.

This recipe combines your favorite bagel toppers with an acidic snap of pickled green tomatoes.

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.

This juicy, crunchy salad-on-toast gets even more texture (and flavor) thanks to quickly fried capers and basil.

This black bean spread gets a hint of unexpected sweetness from the ground fennel seeds. Traditional Mexican dishes often use dried avocado leaf, which has a similar flavor. Try the spread as a base for tostadas or nachos, or serve with chips for dipping.

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.

Aromatic spices and tangy yogurt give great flavor to this quick riff on the Indian classic.

Skip the dried-out grocery store slaw packets. Instead, grate broccoli stems and toss with chopped florets and an Asian-inspired dressing for a great combo of textures and bold, beautiful flavor.

This delicious omega-3, brain-boosting salmon burger is the tastiest way to have it all. Made from simple canned salmon (nothing fancy!), this is a budget-friendly way to enjoy all of the nutritional benefits salmon has to offer. The Creamy Chive Sauce is like a more-delicious version of tartar sauce—and pairs perfectly with any type of fish.

Always use firm-fleshed white fish, without skin and bones, to prepare classic ceviche. Avoid oily or fatty varieties of fish.

These flavorful grilled mushroom skewers get their pop from a marinade of red wine or Sherry vinegar, garlic, and chopped fresh thyme.