Steak Tacos with Cucumber-Avocado Salsa

This is an updated version of everyone’s favorite make-your-own taco dinner. Here you fill warm corn tortillas with slices of succulent spice-rubbed steak, crunchy red cabbage, and cool, creamy avocado salsa.

For the salsa:

• 1 medium English cucumber, seeded and diced (about 2 cups)
• 2 medium firm-ripe avocados, peeled, pitted, and diced
• 1/2 red onion, diced
• Juice of 2 limes (about 1/4 cup)
• Salt to taste
• 1/4 cup chopped fresh cilantro
• 3 jalapeño peppers, seeded and finely chopped, or to taste

For the tacos:

• 1 Tbs. chili powder
• 2 cloves garlic, minced (about 2 tsp.)
• 1/4 tsp. ground cinnamon
• 1/4 tsp. salt
• Pinch of cayenne pepper
• 1-1/4 lb. top sirloin steaks (about 1-1/4 in. thick)
• 12 6-in.-diameter corn tortillas
• 3 cups shredded red cabbage
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges

To make the salsa:

Combine all the ingredients in a medium bowl and toss gently to combine.  Serve within an hour of preparing.

To make the tacos:

Coat a large nonstick skillet with cooking spray and preheat it over medium-high heat or preheat the grill.

In a small bowl, stir together the chili powder, garlic, cinnamon, salt, and cayenne. Rub the spice mixture into both sides of the steaks.

Grill or broil the steaks for 5 minutes per side, turning once, for medium rare or to your desired degree of doneness. Remove from the grill and let the meat sit for 5 minutes. Carve into thin slices.

Warm the tortillas by placing them on the grill for about 30 seconds, turning once. Or place 6 tortillas at a time between two moist paper towels and microwave for 45 seconds. Wrap in a cloth napkin or place  in a tortilla warmer to keep warm.

Place the carved steak, warm tortillas, cabbage, cilantro, lime wedges, and salsa in serving dishes and let diners make their own tacos at the table.

Caramelized Onion Cheeseburgers

Burgers just got better with the addition of tender sweet onions, melted cheese, and tangy lemon-Dijon mayonnaise.

• 2 Tbs. extra-virgin olive oil; more as needed
• 1 large sweet onion, thinly sliced (about 2 cups)
• Kosher salt and freshly ground black pepper
• 1/3 cup mayonnaise
• 1 Tbs. Dijon mustard
• 1-1/2 tsp. fresh lemon juice
• 1 tsp. finely chopped fresh rosemary
• 1 small clove garlic, minced
• 1-1/2 lb. 85%-lean ground beef
• 4 slices Comté or Gruyère cheese
• 4 good-quality hamburger buns or rolls, split
• 12 fresh arugula leaves

Prepare a medium-high gas or charcoal grill fire. Alternatively, position an oven rack 5 to 6 inches from the broiler and heat the broiler to high. Line the bottom of a broiler pan with foil and lightly oil the perforated part of the pan.

Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the onion, 1/4 tsp. salt, and 1/8 tsp. pepper; reduce the heat to medium low and cook, stirring occasionally, until deeply golden brown and tender, 15 to 18 minutes.

Combine the mayonnaise, Dijon, lemon juice, rosemary, and garlic in a small bowl. Season to taste with salt and pepper and set aside.

In a medium bowl, gently combine the beef with 1/4 tsp. salt and 1/8 tsp. pepper. Form the beef into 4 patties (3-1/2 inches in diameter) and make a deep depression in the center of each patty so the burgers keep their shape during cooking. Lightly sprinkle the patties with 3/4 tsp. salt and 1/2 tsp. pepper. Grill or broil them on the prepared pan for about 4 minutes per side for medium, or until desired doneness. Top each burger with 1 slice of the cheese and grill or broil until melted, 30 to 60 seconds.

Toast the buns on the grill or under the broiler until golden, 30 to 60 seconds. Serve the burgers on the toasted buns with the caramelized onions, mayonnaise, and arugula.

Herbed Aïoli Burgers

These burgers get a double whammy of herb flavor: Finely chopped herbs are mixed into the beef, then the burgers are topped with an herbed mayonnaise that’s so good it can be served on its own as a dip for french fries or chips.

For the aïoli

• 1 small clove garlic
• Kosher salt
• 1 large egg yolk
• 2 Tbs. red wine vinegar
• 1-1/2 tsp. Dijon mustard
• 1 cup extra-virgin olive oil
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh tarragon
• 1/4 cup thinly sliced fresh chives

For the burgers

• 1-1/4 lb. ground beef (80% lean), preferably grass-fed
• 2 Tbs. finely chopped fresh basil
• 1 tsp. finely chopped fresh marjoram
• 1 tsp. finely chopped fresh rosemary
• Kosher salt and freshly ground black pepper
• 4 hamburger rolls, preferably brioche
• Lettuce and tomato for serving (optional)

Make the aïoli

Peel, mince, and mash the garlic to a paste with a pinch of salt. In a food processor, pulse the egg yolk, vinegar, mustard, garlic paste, and 1/2 tsp. salt until combined. With the machine running, drizzle in the olive oil until the mixture is emulsified. Add the herbs and pulse once or twice to combine. Transfer to a small bowl and season to taste with salt.

Make the burgers

Prepare a medium (350°F) gas or charcoal grill fire.

In a medium bowl, combine the ground beef, basil, marjoram, rosemary, 1 tsp. salt, and a few grinds of pepper. Form into four 1/2-inch-thick patties. Press the center of each patty with 3 fingers to make an indentation.

Grill the burgers, covered, flipping once, until cooked to your liking, about 6 minutes for medium rare (125°F).

Transfer the burgers to a plate and keep warm.

Toast the buns cut side down on the grill. Serve the burgers on the buns, topped with the aïoli, lettuce, and tomato, if using.

Turkey-Chorizo Burgers with Guacamole

Adding chorizo to ground turkey boosts its flavor and makes these burgers juicier. Don’t use cured Spanish-style chorizo, though; instead, use the fresh Mexican-style sausage (learn more about the difference).

• 1/2 lb. fresh pork chorizo, casings removed
• 1 lb. ground turkey
• Kosher salt
• Olive oil, for the grill
• 1 medium ripe avocado, seeded and peeled
• 2 tsp. cider vinegar
• 1/2 tsp. ground cumin
• 2 or 3 dashes hot pepper sauce, such as Tabasco
• 4 rolls, split and toasted
• 1 medium ripe tomato, sliced

Prepare a medium (375°F) gas or charcoal grill fire.

Over a large bowl, break up the chorizo into small pieces. Add the turkey and 1/2 tsp. salt and mix well with your hands. Form into four 1/2-inch-thick patties. Press the center of each patty with 3 fingers to make an indentation to help it keep its shape during cooking.

Oil the grill grates and grill the burgers, covered, turning once, until an instant-read thermometer inserted in the center of a burger registers 165°F, about 10 minutes.

Meanwhile, in a small bowl, mash the avocado, vinegar, cumin, hot sauce, and 1/2 tsp. salt until fairly smooth.

Spread the guacamole over the bottom of each roll, top with a burger, tomato slices, and the top of the roll and serve.

Grilled Corn, Shrimp & Chorizo Salad

This one-dish meal marries the best flavors from summer shore dinners—seafood and corn— with the smokiness of Spanish paprika and chorizo.

For the vinaigrette:

• 2/3 cup extra-virgin olive oil; more for drizzling
• 4 to 5 large cloves garlic, peeled and grated on the small holes of a box grater to yield about  2 Tbs.
• Kosher salt
• 1 tsp. sweet smoked paprika (Spanish pimentón)
• 1/3 cup sherry vinegar
• Freshly ground black pepper

For the salad:

• 8 large ears fresh corn, husked
• Extra-virgin olive oil
• Kosher salt
• 1 cup thinly sliced scallions, both white and green parts (about 1 large bunch)
• 24 easy-peel shrimp in the shell (16 to 20 per lb.)
• 4 Spanish chorizo sausages (about 14 oz. total), split lengthwise
• 1 pint cherry or grape tomatoes, cut in half
• Freshly ground black pepper
• 1 recipe Grilled Garlic Bread

Make the vinaigrette:

Combine the olive oil and the grated garlic in a small saucepan. Cook over low heat until the garlic begins to brown slightly, about 10 min. Add a pinch of salt and stir to dissolve. Remove from the heat and let sit until the oil cools a bit, about 3 min. Add the paprika and let it infuse the oil for about 12 min. more. Strain the oil through a fine sieve and discard the garlic. (If making in advance, store in the refrigerator for up to 2 days.)

Put the vinegar in a small bowl. Add a pinch of salt and a couple of grinds of black pepper and whisk to combine. Slowly drizzle in the garlic-paprika oil, whisking constantly until well incorporated. Taste and adjust the seasonings if necessary.

Make the salad:

Prepare a medium-high charcoal or gas grill fire. Brush the corn all over with olive oil and season with salt. Grill, covered, turning occasionally until all sides are charred and deeply blistered in places, 6 to 10 min. Remove from the grill, cut the kernels off the cobs while still warm, and put the kernels in a large bowl. Add half the vinaigrette and toss to coat the kernels. Stir in the scallions and set aside.

Reduce the grill temperature to medium, or if using charcoal, let the coals die down a bit. Grill the shrimp and the sausage, turning once halfway through the cooking time, until the shrimp are pink, curled, and cooked through, 4 to 6 min., and the sausages are plump and well browned, 5 to 8 min. Transfer the shrimp and sausages to separate platters and cover with foil to keep warm.

While still warm, peel the shrimp and gently fold into the salad, along with the rest of the vinaigrette. Slice the sausages into 1/3-inch-thick half-moon-shaped pieces and mix into the salad. Add the tomatoes and mix gently. Taste and season with pepper and more salt if necessary. Serve the salad warm or at room temperature spooned over slices of grilled garlic bread.

Barbecued Chicken Legs

The secrets to perfect barbecued chicken are to use dark-meat cuts like drumsticks and thighs, to cook the chicken slowly over indirect heat so the outside doesn't burn before the inside cooks through, and to add the sauce just at the end to glaze the chicken. If you have a favorite barbecue sauce, feel free to substitute it.

For the sauce

• 1 cup unsweetened apple juice
• 1/2 cup cider vinegar
• 1 cup ketchup
• 2 Tbs. Dijon mustard
• 2 Tbs. pure maple syrup
• 2 tsp. Worcestershire sauce
• 1/2 tsp. hot sauce, such as Tabasco
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

For the rub

• 1 Tbs. light brown sugar
• 2 tsp. kosher salt
• 1 tsp. smoked paprika
• 1 tsp. chili powder
• 1 tsp. granulated garlic
• 1/4 tsp. freshly ground black pepper

For the chicken

• 6 chicken thighs
• 6 chicken drumsticks
• 2 cups hickory or applewood chips, soaked in water for at least 30 minutes and drained

Make the sauce and rub

In a medium saucepan, boil the apple juice and vinegar over medium-high heat until reduced by half, 5 to 7 minutes. Lower the heat to medium low and add the remaining sauce ingredients. Simmer for 5 minutes, stirring occasionally. Season to taste with salt and pepper and set aside.

In a small bowl, mix the rub ingredients.

Grill the chicken

Trim any excess fat from the chicken, and season the chicken evenly with all of the rub.

Prepare the grill for indirect cooking over medium-low heat (300°F to 350°F): For a charcoal grill, ignite a chimney starter full of lump charcoal and burn until the edges of the coals look ashy, about 15 minutes. Carefully dump out the coals and use tongs to spread them over half of the charcoal grate. Put the cooking grate in place, close the lid, and let the coals burn down to about 350°F. For a gas grill, turn all the burners on high and close the lid to heat the grill. Then turn off all but one burner to create a cool zone and adjust that burner to maintain a temperature of 300°F to 350°F.

Brush the cooking grate clean. Scatter the wood chips over the lit charcoal, or for a gas grill put them in a smoker box, following the manufacturer’s instructions.

When you see smoke pouring out of the grill, arrange the chicken pieces skin side up over the cooler part of the grill. Close the lid and smoke the chicken for 45 minutes. (For a charcoal grill, if the temperature drops below 300°F, remove the chicken and scatter a layer of new coals on top of the old ones.)

Move the chicken to the hot side of the grill, and grill, uncovered, turning and moving the chicken regularly to manage flare-ups, until lightly charred on both sides, 4 to 5 minutes.

Move the chicken back to the cooler side of the grill, brush with a thin layer of sauce, close the lid, and cook until an instant-read thermometer inserted in a thick part of the chicken registers 170°F, 10 to 15 minutes, brushing occasionally with more sauce. (The drumsticks usually take a little longer than the thighs.) Serve hot or at room temperature, with the remaining sauce on the side.

Classic Key Lime Pie

This classic pie includes a flaky pastry crust, billowy whipped-cream topping, and of course a silky, aromatic sweet-tart custard filling. If you can’t find fresh Key limes, you can substitute common lime juice, which will be tart but without the floral notes found in Key limes. Bottled Key lime juice is an even better choice as long as it’s 100% juice. The pie needs to chill for at least 5 hours before serving.

For the crust

• 4-1/2 oz. (1 cup) unbleached all-purpose flour; more as needed
• 1-1/3 oz. (1/3 cup) cake flour
• 1 tsp. granulated sugar
• 1/4 tsp. table salt
• 4 oz. (1/2 cup) cold unsalted butter, cut into 8 pieces
• 1/4 cup ice-cold water
• 1 tsp. cider vinegar

For the filling and topping

• 4 large egg yolks
• 1 14-oz. can sweetened condensed milk
• 1/2 cup fresh Key lime juice (from 14 to 16 limes) or bottled Key lime juice (preferably Manhattan brand)
• 1-1/2 cups cold heavy cream
• 1 oz. (1/4 cup) confectioners’ sugar
• 3/4 tsp. pure vanilla extract

Make the crust

In a food processor, pulse the flours, sugar, and salt to combine. Add the butter and begin cutting it into smaller pieces with four 1-second pulses.

In a small bowl, combine the water and vinegar. While pulsing, gradually add the liquid in a thin stream through the feed tube until the dough forms several large clumps, 20 to 30 pulses. The butter should still be visible in small pieces.

Gather and press the dough into a 1-inch-thick disk. Wrap in plastic and refrigerate for at least 1 hour.

Dust a work surface and both sides of the dough lightly with flour. Flatten the dough slightly by tapping it all over with a rolling pin, then roll the dough out into a 12-inch circle. Try to make the circle as even as possible, but don’t be concerned about rough edges.

Roll the dough around the rolling pin and carefully unroll over a 9-inch glass or metal pie plate. Gently press it into the bottom and up the sides of the pan without stretching it. With scissors, trim the overhanging dough to 1/2 inch beyond the rim of the plate. Fold the overhang under and crimp decoratively. Wrap the crust in plastic and refrigerate for at least 1 hour.

Position a rack in the center of the oven and heat the oven to 400°F.

Line the crust with aluminum foil and fill with dried beans or pie weights. Put the crust on a rimmed baking sheet and bake until the edge is firm and pale golden, 20 to 25 minutes. Carefully remove the foil and beans. Prick the bottom of the crust all over with a fork. Continue baking until golden-brown, 8 to 12 minutes. (If the pastry puffs up, gently prick it with a toothpick.) Transfer to a wire rack and cool to room temperature.

Fill and bake the pie

Reduce the oven temperature to 350°F.

In a medium bowl, vigorously whisk the egg yolks by hand until slightly thickened, about 1 minute. Gently whisk in the sweetened condensed milk until combined, then whisk in the lime juice; the filling will thicken just a bit. Scrape the filling into the crust and spread it evenly.

Bake on a rimmed baking sheet for 20 minutes—the filling will be only partially set. Cool to room temperature on a rack, then refrigerate until the filling is completely set, at least 5 hours.

Top the pie

Chill a metal bowl and the beater(s) of an electric mixer. In the chilled bowl, combine the cream, confectioners’ sugar, and vanilla. Beat on medium-high speed to firm peaks. Spoon the cream over the filling, swirling it attractively. Slice and serve.

Margarita

Margaritas are often made with an orange liqueur like Cointreau, which can make them very sweet. In this version, though, freshly squeezed lime juice—never bottled—has plenty of citrus flavor, and agave syrup sweetens and complements the agave flavors in the tequila. A salted rim is not necessary, but many people like it because it takes the burn out of the alcohol.

• 1 lime wheel, with a slit cut at the center
• Kosher salt (optional)
• 1-1/2 fl. oz. (3 Tbs.) 100% agave tequila blanco (silver), such as Patrón or Milagro
• 1-1/2 fl. oz. (3 Tbs.) fresh lime juice
• 3/4 fl. oz. (1-1/2 Tbs.) light agave nectar

For a salted rim (optional), run the slit of the lime wheel around the rim of a chilled rocks glass (or a chilled martini glass if you prefer no ice) to moisten, then dip the rim into a small dish of kosher salt.

Fill a cocktail shaker with ice and add the tequila, lime juice, agave nectar, and 3/4 fl. oz (1-1/2 Tbs.) water. Put the lid on the shaker and make sure it has a good seal.

Shake vigorously until the outside of the shaker is frosty, 10 to 15 seconds. Strain into the prepared glass over fresh ice (if desired). Garnish with the lime wheel and serve.

Beefy Chelada Cocktails

There are many variations on the Chelada, or Mexican beer cocktail. Some versions are as simple as adding a little hot sauce, lime juice, and ice to a beer glass before pouring in the (preferably Mexican) lager. Others are made by filling a glass halfway with tomato juice cocktail or Bloody Mary mix and the rest of the way with beer. But this Chelada uses chilled leftover beef broth from making Shredded Brisket Tacos. It may sound crazy, but it's a delicious and refreshing drink that goes perfectly with tacos.

• Celery salt
• 10 lime wedges
• Hot red pepper sauce, such as Tabasco
• 10 tsp. prepared horseradish (or to taste)
• Sea salt and freshly ground black pepper
• 1-1/4 cups beef broth from the Shredded Brisket Tacos or store-bought beef broth, chilled
• 2 quarts tomato juice cocktail (such as V8), chilled
• 5 12-oz. bottles Mexican lager (such as Dos Equis), chilled
• 10 lime wheels

Freeze 10 beer mugs, pint glasses, or schooners. Spread celery salt in a small saucer. Wet the rims of the glasses with the lime wedges, then dip the rims in the celery salt. Squeeze one lime wedge into each glass and add the wedge to the glass. Add a dash of the hot pepper sauce, 1 tsp. of the horseradish, and a small pinch of sea salt and black pepper to each glass. Add 2 Tbs. of the beef stock to each glass and mix well. Fill each glass with 3/4 cup of the tomato juice cocktail and half a bottle of the beer. Stir gently so you don't make too much foam. Garnish with the lime wheels and serve immediately. 

Classic Potato Salad

This classic version of creamy American potato salad combines Yukon Gold potatoes with onion, celery, hard-cooked eggs, and capers in a sour-cream dresing with Champagne vinegar. Create your own customized potato salad with the Recipe Maker.

For the dressing

• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1/4 cup extra-virgin olive oil
• 3 Tbs. Champagne vinegar
• 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. Yukon Gold  potatoes, scrubbed clean
• 3 large hard-boiled eggs, diced
• 1-1/2 cups thinly sliced celery (include the leaves, roughly chopped)
• 1 cup small-diced sweet onion
• 3 Tbs. capers

Make the dressing

Whisk all the dressing ingredients together in a small bowl.

Make the salad

Combine the rice 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 eggs, celery, onion, and capers 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.

Spiced Banana Pancakes

There’s so much banana in these pancakes that they’re incredibly moist and naturally sweet. A touch of freshly ground pepper and allspice elevates this homey breakfast treat to something truly special. Bet you can’t eat just one.

• 1 cup all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1-1/2 tsp. ground allspice
• 3/4 tsp. freshly ground black pepper
• 2 Tbs. packed brown sugar
• 1 large egg
• 1 cup whole milk
• 2 Tbs. vegetable oil
• 4 medium ripe bananas, cut into 1/2-inch pieces
• 2 to 3 Tbs. unsalted butter for cooking pancakes, plus more for serving
• Maple syrup for serving

Preheat the oven to 200°F, and place a rack in the center of the oven. Put a wire rack on the baking sheet and place it in the oven.

In a medium bowl, whisk together the flour, baking powder, salt, allspice, pepper, and brown sugar. In another medium bowl, whisk together the egg, milk, and vegetable oil until blended; add about 3 of the bananas (reserving the rest for serving). Make a well in the dry ingredients and pour in the wet ingredients. With a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients just until combined. Don’t over-mix. It will be a thick, gloppy, lumpy batter. (Sounds delicious so far, doesn’t it?)

In the skillet, melt about 1 tsp. of the butter over medium heat. Sprinkle a few drops of water into the pan; if the water sizzles on contact, the pan is ready. Pour a scant 1⁄2 cup  of batter into the skillet and cook for about 3 minutes, or until the edges of the pancake start to brown and small bubbles begin forming along the edges and in the middle of the cake. With a flat metal or plastic spatula, carefully flip the pancake over; the first side should be golden brown. Cook slowly for another 2 to 3 minutes. Gently press the pancake in the middle with the spatula to flatten it out a bit and make sure the center is cooked through. Adjust the heat as needed so the pancake browns nicely but doesn’t burn on the second side. Remove the finished pancake from the skillet and place it on the wire rack in the oven to keep warm while you cook the remaining pancakes.

Cook the remaining pancakes the same way, adding another 1 tsp. or so of butter before adding the batter each time. For these pancakes, a slower and lower heat is better; once the pan has been seasoned by the first pancake, you should be able to cook the remaining pancakes on medium-low heat. Serve immediately with butter, maple syrup, and the remaining banana.

Bacon-Wrapped Sonoran Hot Dogs

At Monterrey-style Mexican restaurants these are made with fat red hot dogs and are called salchichas rojos. In Tucson, they are called Sonoran hot dogs. There are all sorts of variations, but the bacon-wrapped weiner is essential. Look for a small size bolillo or torpedo roll to keep the bread-to-meat ratio in line.

For the Salsa Verde:

• 1 lb. tomatillos, husked and washed
• 1 cup chopped fresh cilantro leaves
• 3 fresh serrano chiles, seeded and minced
• 1 cup minced sweet onion
• 2 tsp. minced garlic
• pinch of sugar
• 1/4 cup freshly squeezed lime juice
• sea salt

For the Hot Dogs

• 4 tsp. mayonnaise
• 1 tsp. Tabasco or other hot sauce
• Juice of 1 lemon
• 4 all-beef wieners (fat ones work better than long ones)
• 4 slices extra-thin bacon
• 4 torpedo rolls or bolillos
• 4 Tbs. warm refried beans
• 8 Tbs. chopped avocado (or guacamole)
• 4 heaping Tbs. grated Monterey jack or cheddar cheese
• 4 Tbs. chopped onion
• 4 Tbs. chopped tomato
• 4 Tbs. Salsa Verde

Make the Salsa Verde:

Put the cleaned tomatillos in a saucepan and cover with water. Bring to a boil, then turn off the heat and allow the tomatillos to soak for 5 minutes. Remove from the heat, drain, and puree the tomatillos in a food processor. Add the cilantro, serranos, onion, garlic sugar, and lime juice to the food processor and pulse three or four times to combine. Season with salt to taste.

Make the Hot Dogs:

Mix the mayo, Tabasco, and lemon juice and use a funnel to put the mayo blend in a squeeze bottle. Wrap the wieners with the bacon slices so the sausage is completely covered. Cook the wieners on a comal or flat top, rolling them over until the bacon is crunchy on all sides, about 7 minutes. Cut a pocket into the buns to form a "boat" and toast them on the grill. When the wieners are cooked, divide the beans and avocado among the four rolls, spooning them inside the pocket and spreading on either side. Spread the cheese down the middle. Using tongs put one piping-hot bacon-wrapped wiener into the pocket of each roll. Top each wiener with onions and tomatoes. Spread the Salsa Verde across the top. Apply the mayo blend in squiggles across the top of the hot dog.

Cider & Bacon Baked Beans

• 1 lb. dried Great Northern beans
• 10 oz. thick-cut bacon, medium diced (8 slices)
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 6 cups lower-salt chicken broth
• 1-1/2 Tbs. dry mustard
• 1/4 tsp. freshly grated nutmeg
• 1/8 tsp. ground cloves
• Freshly ground black pepper
• 1 Granny Smith apple, peeled, cored, and small diced (7-1/2 oz.)
• 1 cup hard apple cider
• 1/4 cup pure maple syrup
• 1/4 cup ketchup
• 2 sprigs fresh marjoram
• 2 tsp. cider vinegar (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.

Cook the bacon in a 5- to 6-quart Dutch oven over medium-high heat, stirring occasionally, until golden brown, about 8 minutes. Remove the pot from the heat and with a slotted spoon transfer the bacon to a small bowl. Pour off and discard all but 3 Tbs. of the fat.

Set the pot over medium heat and add the onion and garlic. Cook, stirring occasionally, until soft and golden, about 7 minutes. Add the broth, mustard, nutmeg, cloves, and 1 tsp. pepper. Stir to combine. Add the beans and bring just to a simmer over medium-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 bacon and the apple, cider, maple syrup, ketchup, and marjoram, and bake, uncovered, until the beans are fully tender, 30 to 60 minutes more. Cool to room temperature, remove the marjoram 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 vinegar (if using) and season the beans to taste with salt and pepper.

Cornmeal Flapjacks with Bourbon-Bacon Maple Syrup

These pancakes get their heartiness from cornmeal and wheat germ and feature a syrup loaded with favorites like bourbon, bacon, and maple. If you don’t get 3 Tbs. of bacon fat from cooking the bacon, you can make up the difference with melted unsalted butter. An easy, no-mess trick for measuring the yogurt in this recipe is to pour the 1 cup milk into a 2-cup glass measure; then add enough yogurt to make the milk rise to the 2-cup line.

• 10 slices bacon
• 1 cup pure maple syrup
• 5-1/8  oz. (1-1/4 cups) all-purpose flour
• 1/2 cup medium-grind yellow cornmeal
• 1/4 cup wheat germ
• 2-1/2  tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 cup whole or low-fat milk
• 1 cup plain yogurt (regular or Greek, full-fat or low-fat)
• 2 large eggs
• Bacon fat or vegetable oil for the griddle
• 1 Tbs. bourbon (optional)
• Salted butter, for serving

Heat the oven to 200°F. On a large griddle or in 12-inch skillet over medium heat (or on an electric skillet set to 375°F), cook the bacon, in batches if necessary, flipping occasionally, until very crisp, 8 to 10 minutes. Drain the bacon on a paper-towel-lined plate. Reserve 3 Tbs. of the bacon fat in a small bowl and save the rest for another use (such as greasing the griddle for the pancakes). Set the 3 Tbs. reserved fat aside to cool briefly.

When the bacon is cool, mince it into fine crumbs. You should have about 1/2 cup.

In a 2-quart saucepan, heat the syrup and 2 Tbs. of the bacon crumbs over medium heat, stirring occasionally, until hot, about 5 minutes. Off the heat, let the syrup sit in the pan and infuse for at least 10 minutes and up to 1 hour.

Meanwhile, in a large bowl, whisk the flour, cornmeal, wheat germ, baking powder, baking soda, and salt. In a medium bowl, whisk the milk, yogurt, and eggs until combined. Stir the bacon syrup to distribute the bacon pieces; measure out 1/4 cup of the syrup and add it to the wet ingredients; mix to combine. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened. Add the cooled reserved bacon fat and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat your griddle.

Heat the same griddle or large skillet you used to cook the bacon over medium heat until drops of water briefly dance on the surface before evaporating. Lightly grease the griddle with bacon fat or oil. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface, 1 to 2 minutes. Check the underside to make sure it’s nicely browned, then flip. Cook until the second side is nicely browned, 1 to 2 minutes more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.

Stir the bourbon into the remaining bacon syrup, if you like. Serve the pancakes hot with butter, the syrup, and the remaining bacon streusel.

Classic Potato Salad

This classic version of creamy American potato salad combines Yukon Gold potatoes with onion, celery, hard-cooked eggs, and capers in a sour-cream dresing with Champagne vinegar. Create your own customized potato salad with the Recipe Maker.

For the dressing

• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1/4 cup extra-virgin olive oil
• 3 Tbs. Champagne vinegar
• 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. Yukon Gold  potatoes, scrubbed clean
• 3 large hard-boiled eggs, diced
• 1-1/2 cups thinly sliced celery (include the leaves, roughly chopped)
• 1 cup small-diced sweet onion
• 3 Tbs. capers

Make the dressing

Whisk all the dressing ingredients together in a small bowl.

Make the salad

Combine the rice 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 eggs, celery, onion, and capers 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.

Classic Key Lime Pie

This classic pie includes a flaky pastry crust, billowy whipped-cream topping, and of course a silky, aromatic sweet-tart custard filling. If you can’t find fresh Key limes, you can substitute common lime juice, which will be tart but without the floral notes found in Key limes. Bottled Key lime juice is an even better choice as long as it’s 100% juice. The pie needs to chill for at least 5 hours before serving.

For the crust

• 4-1/2 oz. (1 cup) unbleached all-purpose flour; more as needed
• 1-1/3 oz. (1/3 cup) cake flour
• 1 tsp. granulated sugar
• 1/4 tsp. table salt
• 4 oz. (1/2 cup) cold unsalted butter, cut into 8 pieces
• 1/4 cup ice-cold water
• 1 tsp. cider vinegar

For the filling and topping

• 4 large egg yolks
• 1 14-oz. can sweetened condensed milk
• 1/2 cup fresh Key lime juice (from 14 to 16 limes) or bottled Key lime juice (preferably Manhattan brand)
• 1-1/2 cups cold heavy cream
• 1 oz. (1/4 cup) confectioners’ sugar
• 3/4 tsp. pure vanilla extract

Make the crust

In a food processor, pulse the flours, sugar, and salt to combine. Add the butter and begin cutting it into smaller pieces with four 1-second pulses.

In a small bowl, combine the water and vinegar. While pulsing, gradually add the liquid in a thin stream through the feed tube until the dough forms several large clumps, 20 to 30 pulses. The butter should still be visible in small pieces.

Gather and press the dough into a 1-inch-thick disk. Wrap in plastic and refrigerate for at least 1 hour.

Dust a work surface and both sides of the dough lightly with flour. Flatten the dough slightly by tapping it all over with a rolling pin, then roll the dough out into a 12-inch circle. Try to make the circle as even as possible, but don’t be concerned about rough edges.

Roll the dough around the rolling pin and carefully unroll over a 9-inch glass or metal pie plate. Gently press it into the bottom and up the sides of the pan without stretching it. With scissors, trim the overhanging dough to 1/2 inch beyond the rim of the plate. Fold the overhang under and crimp decoratively. Wrap the crust in plastic and refrigerate for at least 1 hour.

Position a rack in the center of the oven and heat the oven to 400°F.

Line the crust with aluminum foil and fill with dried beans or pie weights. Put the crust on a rimmed baking sheet and bake until the edge is firm and pale golden, 20 to 25 minutes. Carefully remove the foil and beans. Prick the bottom of the crust all over with a fork. Continue baking until golden-brown, 8 to 12 minutes. (If the pastry puffs up, gently prick it with a toothpick.) Transfer to a wire rack and cool to room temperature.

Fill and bake the pie

Reduce the oven temperature to 350°F.

In a medium bowl, vigorously whisk the egg yolks by hand until slightly thickened, about 1 minute. Gently whisk in the sweetened condensed milk until combined, then whisk in the lime juice; the filling will thicken just a bit. Scrape the filling into the crust and spread it evenly.

Bake on a rimmed baking sheet for 20 minutes—the filling will be only partially set. Cool to room temperature on a rack, then refrigerate until the filling is completely set, at least 5 hours.

Top the pie

Chill a metal bowl and the beater(s) of an electric mixer. In the chilled bowl, combine the cream, confectioners’ sugar, and vanilla. Beat on medium-high speed to firm peaks. Spoon the cream over the filling, swirling it attractively. Slice and serve.

Grilled Rib-Eye Steaks with Arugula Salad

Grilled new potatoes go nicely with this dish or—even easier—some good crusty bread.

• 2 Tbs. fresh lemon juice
• 2 Tbs. plus 1 tsp. extra-virgin olive oil
• 1 clove garlic, finely chopped
• Kosher salt and freshly ground black pepper
• 2 Tbs. Dijon mustard
• 2 tsp. finely chopped fresh rosemary
• 4 rib-eye steaks (about 8 oz. each)
• 2 medium-size ripe red tomatoes, diced
• 2 bunches arugula (stems removed), very coarsely chopped (to yield about 6 lightly packed cups)
• Lemon wedges as garnish

Heat a grill to medium high. In a large bowl, whisk the lemon juice with 2 Tbs. of the olive oil and the garlic. Season to taste with salt and pepper. In a small bowl, combine the mustard, rosemary, and the remaining 1 tsp. olive oil.

Season the steaks with salt and pepper and brush the mustard mixture on both sides. Grill the steaks until medium rare, 3 to 4 min. per side. Remove them from the grill and set them on individual plates.

Add the tomatoes and arugula to the vinaigrette in the bowl and toss. Arrange the salad on top of the steaks, distributing it evenly among the plates. Serve immediately, garnished with lemon wedges.

Five-Spice Millionaire’s Bacon

Inspired by the candied “millionaire’s bacon” at San Francisco’s Sweet Maple restaurant, this version has even deeper flavor, thanks to soy sauce and Chinese five-spice powder. It’s like spicy bacon candy, great for breakfast, as an appetizer, chopped into a salad, or even sprinkled over ice cream.

• 1 lb. thick-cut bacon
• 1 Tbs. lower-sodium soy sauce
• 1/4 tsp. Chinese five-spice powder
• 1 cup packed brown sugar (light or dark)
• 1/4 tsp. crushed red pepper flakes

Position a rack in the center of the oven and heat the oven to 400°F.

Line a large rimmed baking sheet with aluminum foil and set a rack over the foil. Arrange the bacon in a single layer on the rack, leaving no space between the slices.

In a small bowl, combine the soy sauce and five-spice powder, and then brush the mixture over the bacon.

In another small bowl, combine the brown sugar and red pepper flakes. Evenly sprinkle the mixture over the bacon, covering each slice completely.

Bake, rotating the sheet halfway through, until the sugar is melted and the bacon is brown and shiny, 30 to 40 minutes. Let cool on the rack for about 5 minutes, then loosen the slices from the rack with a metal spatula. Continue to cool for another 5 minutes before serving; the bacon will crisp as it cools.

Turkey-Chorizo Burgers with Guacamole

Adding chorizo to ground turkey boosts its flavor and makes these burgers juicier. Don’t use cured Spanish-style chorizo, though; instead, use the fresh Mexican-style sausage (learn more about the difference).

• 1/2 lb. fresh pork chorizo, casings removed
• 1 lb. ground turkey
• Kosher salt
• Olive oil, for the grill
• 1 medium ripe avocado, seeded and peeled
• 2 tsp. cider vinegar
• 1/2 tsp. ground cumin
• 2 or 3 dashes hot pepper sauce, such as Tabasco
• 4 rolls, split and toasted
• 1 medium ripe tomato, sliced

Prepare a medium (375°F) gas or charcoal grill fire.

Over a large bowl, break up the chorizo into small pieces. Add the turkey and 1/2 tsp. salt and mix well with your hands. Form into four 1/2-inch-thick patties. Press the center of each patty with 3 fingers to make an indentation to help it keep its shape during cooking.

Oil the grill grates and grill the burgers, covered, turning once, until an instant-read thermometer inserted in the center of a burger registers 165°F, about 10 minutes.

Meanwhile, in a small bowl, mash the avocado, vinegar, cumin, hot sauce, and 1/2 tsp. salt until fairly smooth.

Spread the guacamole over the bottom of each roll, top with a burger, tomato slices, and the top of the roll and serve.

Spiced Banana Pancakes

There’s so much banana in these pancakes that they’re incredibly moist and naturally sweet. A touch of freshly ground pepper and allspice elevates this homey breakfast treat to something truly special. Bet you can’t eat just one.

• 1 cup all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1-1/2 tsp. ground allspice
• 3/4 tsp. freshly ground black pepper
• 2 Tbs. packed brown sugar
• 1 large egg
• 1 cup whole milk
• 2 Tbs. vegetable oil
• 4 medium ripe bananas, cut into 1/2-inch pieces
• 2 to 3 Tbs. unsalted butter for cooking pancakes, plus more for serving
• Maple syrup for serving

Preheat the oven to 200°F, and place a rack in the center of the oven. Put a wire rack on the baking sheet and place it in the oven.

In a medium bowl, whisk together the flour, baking powder, salt, allspice, pepper, and brown sugar. In another medium bowl, whisk together the egg, milk, and vegetable oil until blended; add about 3 of the bananas (reserving the rest for serving). Make a well in the dry ingredients and pour in the wet ingredients. With a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients just until combined. Don’t over-mix. It will be a thick, gloppy, lumpy batter. (Sounds delicious so far, doesn’t it?)

In the skillet, melt about 1 tsp. of the butter over medium heat. Sprinkle a few drops of water into the pan; if the water sizzles on contact, the pan is ready. Pour a scant 1⁄2 cup  of batter into the skillet and cook for about 3 minutes, or until the edges of the pancake start to brown and small bubbles begin forming along the edges and in the middle of the cake. With a flat metal or plastic spatula, carefully flip the pancake over; the first side should be golden brown. Cook slowly for another 2 to 3 minutes. Gently press the pancake in the middle with the spatula to flatten it out a bit and make sure the center is cooked through. Adjust the heat as needed so the pancake browns nicely but doesn’t burn on the second side. Remove the finished pancake from the skillet and place it on the wire rack in the oven to keep warm while you cook the remaining pancakes.

Cook the remaining pancakes the same way, adding another 1 tsp. or so of butter before adding the batter each time. For these pancakes, a slower and lower heat is better; once the pan has been seasoned by the first pancake, you should be able to cook the remaining pancakes on medium-low heat. Serve immediately with butter, maple syrup, and the remaining banana.