Macadamia Double-Decker Brownie Bars

These gorgeous two-layer bars have a brownie base topped with a gooey nut-and-coconut-studded topping.

For the brownie layer:

• Cooking spray
• 6 oz. (12 Tbs.) unsalted butter, cut into large chunks
• 1-1/2 cups granulated sugar
• 2-1/4 oz. (3/4 cup) unsweetened cocoa powder (natural or Dutch processed)
• 1/4 tsp. table salt
• 2 large eggs
• 1 tsp. pure vanilla extract
• 3-1/2 oz. (3/4 cup) unbleached all-purpose flour

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the macadamia layer:

• 1/2 cup firmly packed light brown sugar
• 1-1/2 oz. (1/3 cup) unbleached all-purpose flour
• 2/3 cup light corn syrup
• 1-1/2 oz. (3 Tbs.) unsalted butter, melted
• 1-1/2 tsp. pure vanilla extract
• 2 large eggs
• 1-1/2 cups roughly chopped salted macadamia nuts
• 1/3 cup sweetened coconut flakes

Position a rack in the center of the oven and heat the oven to 325ºF. Line the bottom and sides of a 9x13-inch baking pan with foil, leaving some overhang on the sides, and spray with cooking spray.

Make the brownie layer:

In a medium saucepan over medium heat, whisk the butter until it is melted. Remove the pan from the heat and add the sugar, cocoa powder, and salt. Whisk until well blended, about 1 minute. Add the eggs and vanilla and whisk until smooth. Add the flour and stir with a rubber spatula until blended. Scrape into the prepared pan and spread evenly. Bake until the top is shiny and dry-looking and the brownie springs back very slightly when pressed with a fingertip, about 20 minutes. (The brownie should not be completely baked.) Remove from the oven and put on a rack.

While the brownie layer is baking, make the macadamia topping:

Tip:

Dipping the knife in warm water and wiping it dry between cuts will keep the gooey topping from sticking to the knife.

In a large mixing bowl, combine the brown sugar and flour. Whisk until well blended, breaking up any large clumps. Add the corn syrup, melted butter, and vanilla. Whisk until blended, about 1 minute. Add the eggs and whisk just until combined, about 30 seconds. (Don’t overmix or the batter will be foamy.) Add the nuts and coconut and stir with a rubber spatula until evenly blended.

Pour the macadamia topping over the warm, partially baked brownie layer. Using a spatula, carefully spread the mixture into an even layer. Return the pan to the oven and bake until the top is golden brown, 37 to 40 minutes. Transfer the pan to a rack to cool completely.

Using the foil as handles, lift the rectangle from the pan and invert onto a work surface. Carefully peel away the foil. Flip right side up. Using a sharp knife, cut into 2x2-inch squares and then cut each square into triangles.

Crisp Chocolate-Chip Cookies

Adding more white sugar than brown sugar increases the crispness. Be sure the butter and eggs are at room temperature before mixing to help the cookies spread thinner as they bake. Greased baking sheets encourage the cookies to spread even more.

• 12 oz. (1-1/2 cups) unsalted butter, at room temperature
• 1 cup granulated sugar
• 3/4 cup packed light brown-sugar 
• 2 large eggs, at room temperature
• 2 tsp. pure vanilla extract
• 13-1/2 oz. (3 cups) unbleached all-purpose flour
• 1 tsp. table salt
• 1 tsp. baking soda
• 12 oz. semisweet chocolate chips

Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375°F and grease two baking sheets.

Using a mixer fitted with a paddle, beat together the butter, granulated sugar, and brown sugar on high until light and fluffy, about 1 minute. Scrape the bowl and beater. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 minute. Scrape the bowl and beater.

In a medium bowl, whisk together the flour, salt, and baking soda. Add this to the butter mixture and beat on medium low until just blended. Stir in the chocolate chips with a wooden spoon.

Drop rounded measuring tsp. of dough 2 inches apart onto the greased baking sheets. Bake until deep golden brown around the edges and golden in the center, 8 to 10 minutes, rotating the baking sheets halfway through for even results. Remove the sheets from the oven, let sit for 3 to 5 minutes, and then transfer the cookies with a spatula to a wire rack to cool completely. Repeat until all the dough is baked.

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.

Sirloin Tacos

Serve these with roasted tomato salsa, as well as chopped lettuce, cilantro sprigs, sour cream, and your other favorite taco condiments.

• 1 Tbs. kosher salt
• 1 tsp. Hungarian paprika
• 1 tsp. dried granulated garlic
• 1 tsp. coarsely ground black pepper
• 1 tsp. dried thyme
• 2 lb. sirloin steak, about 1 inch thick
• 12 to 16 small (5-1/2- or 6-inch) flour or corn tortillas, warmed
• Roasted Tomato Salsa  

In a small bowl, combine the salt, paprika, garlic, pepper, and thyme; blend well. Sprinkle both sides of the steak with the dry rub and then rub it in. Let the meat sit for half an hour at room temperature.

To cook on a charcoal grill, light the charcoal (preferably hardwood) in a chimney starter. Pour the hot coals into the grill so that the coals are banked to one side. Put the grill grate on the grill. When the coals are coated in gray ash and you can hold your hand 1 to 2 inches above the grate for 2 seconds, set the meat directly above the coals to sear it until dark grill marks form, about 3 minutes per side. Or, heat one area of a gas grill on high and another on low. Set the meat on the grates on the high side and sear it until dark grill marks form, about 3 minutes per side.

When the steak is nicely marked by the hot grill on both sides, move the meat away from the coals (or to the cooler side of a gas grill) and cover the grill so it can cook indirectly. Remove the steak from the grill when it's slightly firm to the touch and registers 130° to 135°F on an instant-read thermometer for medium rare (about another 5 to 8 minutes), or 140° to 145°F for medium.

Let the steak rest on a cutting board for at least 5 minutes before carving. To serve, trim the fat from the steak and slice the meat on the diagonal into thin strips. Serve with warm tortillas and roasted tomato salsa and let your guests assemble their own tacos.

Burgers with Sun-Dried-Tomato Mayo and Arugula

There’s nothing better on a grilled burger than a ripe summer tomato, but in winter, sun-dried are a more flavorful choice than wan, out-of-season fresh tomatoes.

• 1/2 cup mayonnaise
• 2 Tbs. minced oil-packed sun-dried tomatoes
• 2 tsp. fresh lemon juice
• 1 small clove garlic, minced
• 1/4 tsp. granulated sugar
• Freshly ground black pepper
• 1 Tbs. Worcestershire sauce
• 1-1/4 lb. ground beef, preferably 80% lean
• Kosher salt
• 4 hamburger buns, preferably brioche
• 2 oz. arugula (2 lightly packed cups)

In a small bowl, combine the mayonnaise, sun-dried tomatoes, lemon juice, garlic, sugar, and a grind of pepper. (The mayonnaise can be made up to 1 day ahead and refrigerated.)

Position a rack about 4 inches from the broiler and heat the broiler on high. Heat a broiler-safe cast-iron grill pan or skillet on the stovetop over medium-high heat until searingly hot (at least 5 and up to 15 minutes).

Put the Worcestershire sauce in a large bowl. Gently break up the meat and add to the bowl. Season with 1 tsp. salt and 1/2 tsp. pepper and combine gently with your hands, taking care not to overmix. Form into 4 equal 3/4-inch-thick patties. Using your thumb, make a depression in the center of each patty on both sides to keep them from bulging.

Put the patties in the hot pan and transfer to the broiler. Broil until the top looks cooked but not browned, and the bottom has grill marks if using a grill pan, or is browned if using a skillet, about 2 minutes; flip the patties (rearranging if your broiler heat isn’t even) and cook to your desired doneness, 1 to 2 minutes for medium rare (130°F).

While the burgers are cooking, split the buns if necessary and arrange them cut side up on a baking sheet. Transfer the cooked burgers to a plate. Broil the buns until lightly toasted, about 30 seconds.

Spread both halves of the buns with the mayonnaise. Put the burgers on the bottom halves and top with the arugula and bun tops. Serve.

Classic Buttermilk Cornbread

This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), and Northern-style recipes (added flour and sugar). Since traditional cornbread can be dry, making a cornmeal mush and adding a little sour cream to the buttermilk go a long way toward a moist, tender crumb.Leftover cornbread makes a flavorful and versatile base for stuffing. Use our Recipe Maker to create your own stuffing, flavored with anything from mushrooms and pine nuts to dried cranberries and sausage.
For more holiday-worthy sides visit The Guide to Thanksgiving Dinner.

• 9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal, such as Bob’s Red Mill
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• 2 Tbs. granulated sugar
• 2 tsp. baking powder
• 3/4 tsp. table salt
• 1/2 tsp. baking soda
• 1 cup buttermilk
• 1/4 cup sour cream
• 2 large eggs, lightly beaten
• 1-1/2 oz. (3 Tbs.) unsalted butter, cut into a few pieces

Position a rack in the center of the oven and put a 9- to 10-inch cast-iron skillet or a 9-inch heavy-duty square or round metal baking pan (not nonstick) on the rack. Heat the oven to 425°F.


In a small saucepan, bring 1/2 cup water to a boil over high heat. In a large bowl, combine 1/2 cup of the cornmeal and the boiling water. Stir to blend—the mixture should become a thick mush.


In a medium bowl, whisk the remaining 1-1/4 cups cornmeal with the flour, sugar, baking powder, salt, and baking soda to blend.


Add the buttermilk, sour cream, and eggs to the cornmeal mush and whisk to blend.


When the oven and pan are fully heated (after about 20 minutes), add the dry ingredients to the wet ingredients and mix with a wooden spoon until just blended. Do not overmix.


Remove the hot pan from the oven and add the butter pieces, tilting the pan to swirl the butter around until it’s melted and the pan is well coated. (The butter may brown; that’s fine.) Immediately pour the melted butter over the mixed batter and stir to combine—a half-dozen strokes with a wooden spoon should be plenty. Scrape into the hot pan.


Bake until the cornbread pulls away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the bread out onto a rack. Cool for 5 minutes. Serve hot.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 8 oz. crème fraîche
• 4 oz. cream cheese, cubed
• 2 medium cloves garlic
• 9 oz. thawed frozen artichoke hearts, gently squeezed dry
• 1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
• 2 tsp. Old Bay Seasoning
• 2 tsp. fresh lemon juice
• 2 tsp. Worcestershire sauce
• 1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
• Kosher salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Hummus with Mellow Garlic & Cumin

Tahini blends with chickpeas, lemon, olive oil, and garlic to become the well-known Middle Eastern dip and spread known as hummus. Homemade hummus is simple to make, and it tastes much better than the mediocre and overpriced stuff sold in supermarkets. To avoid the most common pitfall of homemade hummus— way too much raw garlic—I like to gently cook the garlic in the olive oil first so it mellows and infuses the oil. Cumin and a touch of soy sauce give the hummus a savory edge. Serve with seedless cucumber rounds or pita chips or triangles for dipping.

• 1/3 cup plus 1 Tbs extra-virgin olive oil
• 4 large cloves garlic, thinly sliced
• 2 tsp. ground cumin
• 2 15-1/2-oz. cans chickpeas, drained and rinsed
• 3 Tbs. tahini
• 3 Tbs. fresh lemon juice; more to taste
• 1 Tbs. soy sauce
• 1/2 tsp. kosher salt; more as needed

Combine the 1/3 cup oil with the garlic and cumin in a small saucepan. Set over medium-low heat and cook until the garlic softens, about 3 minutes from when you can hear the garlic bubbling quickly. Don’t let the garlic brown. Take the pan off the heat and let cool completely.

Put the chickpeas, tahini, lemon juice, soy sauce, and salt in a food processor. Use a fork to fish the softened garlic out of the oil and transfer it to the processor (reserve the oil). Turn the machine on, let it run for about 20 seconds, and then start slowly pouring the cumin oil through the machine’s feed tube. Be sure to scrape the pan with a rubber spatula to get all of the cumin and oil. Pour 1/4 cup cool water down the tube. Stop the machine, scrape the sides of the bowl, and continue processing until the hummus is creamy and almost smooth. Season to taste with more salt and lemon juice, if you like. For best results, let the hummus sit at room temperature for an hour or two before serving so the flavors can meld. Or better yet, make it a day ahead, refrigerate it and return it to room temperature and adjust the seasonings before serving. To serve, spread hummus in a shallow dish and drizzle with the remaining 1 Tbs. oil.

Oven Baked Onion Rings

Tangy buttermilk and crushed baked potato chips make a flavorful coating for these big sweet onion rings that brown into a beautifully crunchy shell in the oven.

• Canola oil spray
• 4 cups baked potato chips
• 1/2 tsp. cayenne pepper
• 1 cup low-fat buttermilk
• 1/2 cup plus 2 Tbs. all-purpose flour
• 1/2 tsp. salt, plus more to taste
• 1/4 tsp. freshly ground black pepper
• 1 to 2 large Vidalia onions, peeled

Preheat the oven to 450°F. Coat a baking sheet lightly with cooking spray and set aside.  Place the potato chips in a food processor and process into fine crumbs, about 20 seconds. Transfer to  a shallow bowl, stir in the cayenne, and set aside. In another bowl, combine the buttermilk, 2 Tbs. of the flour, the salt, and pepper and set aside.

Slice the onions into 1/2 -inch-thick rounds and separate into rings, keeping only the large, whole rings (reserve the rest of the onion for other uses). You should have 12 to 14 rings.

Place the remaining 1/2 cup flour in a sealable plastic bag, then add the onions and shake to coat. One at a time, dip the onion rings into the buttermilk mixture, then dip into the potato chip crumbs, coating each ring evenly, and place on the baking sheet. Coat the surface of the rings lightly with canola oil spray and bake until the coating is crisp, about 20 minutes. Season with salt and serve immediately.

German Potato Salad

Sure, the Classic Potato Salad recipe is a winner, but for your next cookout, turn up the tangy dial and impress your guests with another classic: German Potato Salad, or create your own potato salad recipe with our new Potato Salad Recipe Maker.

For the dressing

• 1/4 cup white wine vinegar
• 1 Tbs. grainy mustard
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1-1/2 tsp. caraway seeds, lightly toasted and ground

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
• 3/4 lb. bacon, cooked and crumbled
• 1 cup small-diced sweet onion
• 3/4 cup small-diced dill pickles
• 1/2 cup chopped fresh flat-leaf parsley

Make the dressing

Whisk the vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the caraway seeds.

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 rice vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

Gently fold the bacon, onions, pickles and parsley into the potatoes. Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.

Seared Scallops with Cucumber and Jalapeño

These cool bites offer a wonderful combination of flavors and textures, pairing tender, caramelized scallops with crunchy cucumber, spicy jalapeño, fresh cilantro, and a squeeze of lime. You can easily double the recipe to serve more guests.

• 2 tsp. canola oil
• 6 dry-packed sea scallops
• Kosher salt
• 1 small English (seedless) cucumber
• 1/2 medium lime
• 1 Tbs. finely chopped seeded jalapeño
• 12 leaves fresh cilantro

Chill a small tray and a medium serving plate in the freezer.

Heat the oil a 10-inch heavy-duty skillet (preferably cast iron) over medium-high heat until shimmering hot. Meanwhile, remove the side muscle from the scallops, halve them horizontally to make 12 thin rounds, and pat dry. Season each with salt. Cook, flipping once, until just cooked through, 3 minutes total. Transfer to the cold tray and return it to the freezer while you prep the remaining ingredients. (Don’t freeze for more than 15 minutes or the scallops will be too hard to eat.)

Slice twelve 1/8-inch-thick rounds from the cucumber and arrange on the chilled serving plate. Top each cucumber with a scallop. Squeeze the lime over the scallops, sprinkle with the jalapeño, and garnish each with 1 leaf of the cilantro. Serve right away.

Homemade Tortilla Chips

Nothing beats warm, salty, homemade tortilla chips when you're serving guacamole or other dips, and they couldn't be easier to make. In fact, they're so good, you might want to make a double batch while the oil is hot.

• 2 to 3 quarts peanut or canola oil
• One 10-pack 6-inch corn tortillas
• Kosher salt

Pour the oil into a 6-quart pot to a depth of at least 2 inches and set over medium-high heat. While the oil heats, stack the tortillas and, cutting through the entire stack, cut the tortillas into six wedges each. When the oil is shimmering hot but not smoking, drop in a piece of tortilla. If the oil is hot enough, the tortilla will float to the surface and brown in about 1 minute. If it’s not hot enough, it will sink.


Fry as many chips as you can at a time without overcrowding the pot (it may be just a handful), turning halfway through, until they’re lightly colored, about 1 minute. With a slotted spoon, transfer the chips to a large paper-towel-lined plate. Repeat.


Put the warm chips in a clean paper bag, add 1/4 tsp. salt, close the bag, and gently shake to season them. Season with more salt to taste.

Guacamole with Roasted Chile, Cumin, and Feta

Rather than the expected jalapeño, this recipe uses roasted poblano or New Mexico chile for a more rounded flavor. A pinch of cumin, crumbled feta, and crisp slivered radishes flatter the avocado as well.

• 1 small fresh green New Mexico or poblano chile
• 1 medium lime
• 3 medium firm-ripe avocados (6 to 7 oz. each), pitted and peeled
• 3 medium scallions, white and light-green parts only, chopped
• 5 Tbs. chopped fresh cilantro
• 1/4 tsp. ground cumin, preferably freshly ground
• Kosher salt
• 1/2 cup medium-diced fresh tomato
• 2 radishes, slivered (about 2 Tbs.)
• 1 Tbs. crumbled feta
• Store bought or homemade corn tortilla chips, for serving

On a gas stove, turn a burner to high and set the chile directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the chile on a baking sheet placed directly under the broiler. Put the chile in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and finely chop.


Finely grate the zest from the lime and then squeeze the juice. Put the avocado in a bowl and coarsely mash with a potato masher. Stir in the lime zest and 2 Tbs. of the lime juice along with the scallions, cilantro, cumin, and 1/2 tsp. salt. Season to taste with salt and lime juice, and then fold in the chile and tomato.


Heap the guacamole into a bowl and garnish it with the radishes and feta. Serve with tortilla chips.

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.

Cilantro-Lime Guacamole

Taste your guacamole as you're making it. Avocados can take a fair amount of lime juice and cilantro, but since both of these ingredients can vary in strength, it's a good idea to taste as you go.

• 2 medium-size ripe avocados
• 2 to 3 Tbs. fresh lime juice
• 3/4 tsp. kosher salt; more to taste
• 1/2 tsp. ground coriander
• Pinch ground cumin
• 3 to 4 Tbs. chopped fresh cilantro
• 1 tsp. minced fresh jalapeño 

Halve the avocados, pit them, and scoop the flesh with a large spoon into a small mixing bowl. Sprinkle the 2 Tbs. lime juice over the avocados, add the salt, coriander, and cumin, and use a wooden spoon to break up the avocados, stirring until they're coarsely mashed. Stir in 3 Tbs. of the cilantro and the jalapeño. Taste and add more lime juice, cilantro, and salt as needed. Transfer to a small serving bowl and serve with tortilla chips.

Sirloin Tacos

Serve these with roasted tomato salsa, as well as chopped lettuce, cilantro sprigs, sour cream, and your other favorite taco condiments.

• 1 Tbs. kosher salt
• 1 tsp. Hungarian paprika
• 1 tsp. dried granulated garlic
• 1 tsp. coarsely ground black pepper
• 1 tsp. dried thyme
• 2 lb. sirloin steak, about 1 inch thick
• 12 to 16 small (5-1/2- or 6-inch) flour or corn tortillas, warmed
• Roasted Tomato Salsa  

In a small bowl, combine the salt, paprika, garlic, pepper, and thyme; blend well. Sprinkle both sides of the steak with the dry rub and then rub it in. Let the meat sit for half an hour at room temperature.

To cook on a charcoal grill, light the charcoal (preferably hardwood) in a chimney starter. Pour the hot coals into the grill so that the coals are banked to one side. Put the grill grate on the grill. When the coals are coated in gray ash and you can hold your hand 1 to 2 inches above the grate for 2 seconds, set the meat directly above the coals to sear it until dark grill marks form, about 3 minutes per side. Or, heat one area of a gas grill on high and another on low. Set the meat on the grates on the high side and sear it until dark grill marks form, about 3 minutes per side.

When the steak is nicely marked by the hot grill on both sides, move the meat away from the coals (or to the cooler side of a gas grill) and cover the grill so it can cook indirectly. Remove the steak from the grill when it's slightly firm to the touch and registers 130° to 135°F on an instant-read thermometer for medium rare (about another 5 to 8 minutes), or 140° to 145°F for medium.

Let the steak rest on a cutting board for at least 5 minutes before carving. To serve, trim the fat from the steak and slice the meat on the diagonal into thin strips. Serve with warm tortillas and roasted tomato salsa and let your guests assemble their own tacos.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 8 oz. crème fraîche
• 4 oz. cream cheese, cubed
• 2 medium cloves garlic
• 9 oz. thawed frozen artichoke hearts, gently squeezed dry
• 1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
• 2 tsp. Old Bay Seasoning
• 2 tsp. fresh lemon juice
• 2 tsp. Worcestershire sauce
• 1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
• Kosher salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Spicy Chicken & White Bean Chili

Puréeing some of the beans along with the canned tomatoes in this recipe gives the dish a thick texture and a rich, slow-cooked feel. Chipotle chiles are available canned with adobo sauce in many supermarkets and specialty food markets.

• 1 ripe avocado, cut in a medium dice
• 1 large white onion, finely diced
• Juice of 2 limes, about 6 Tbs.
• 1/2 cup chopped cilantro
• Kosher salt and freshly ground black pepper
• 2 15-oz. cans cannellini beans, rinsed and drained
• 1 14-1/2-oz. can diced tomatoes
• 1-1/2 chipotles, plus 2 Tbs. adobo sauce from a can of chipotles in adobo sauce
• 1-1/2 lb. boneless, skiness chicken thighs, trimmed of excess fat, or 3-1/2 cups shredded store-roasted chicken
• 2 Tbs. olive oil
• 1 Tbs. chili powder
• 1-1/2 tsp. ground cumin
• 3/4 cup lager beer, such as Corona
• Sour cream, for garnish (optional)

Toss the avocado, about one-quarter of the onion, 2-1/2 Tbs. of the lime juice, and 2 Tbs. of the cilantro in a medium bowl. Season with salt and pepper to taste and set aside.

In a food processor, combine 1 cup of the beans, the tomatoes and their juice, the chipotles, and adobo sauce and process until smooth. Set aside.

Season the chicken with 1 tsp. salt and 1/2 tsp. pepper. Heat the oil in a large Dutch oven or casserole over medium-high heat until it's shimmering hot. Add the chicken (the thighs should just fit, evenly spaced) and sear without touching until golden brown, 3 to 4 minutes. Flip and cook the other side until also golden brown, 3 to 4 minutes. Transfer to a large plate and let rest for 10 minutes.

Take the pot off the heat and set aside. When the chicken has rested, shred it by hand or chop it coarsely.

Return the pot to medium-high heat. Add the remaining onion to the pot and cook, stirring, until the onion begins to brown and soften, about 3 minutes. Add the chili powder and cumin and stir for 20 seconds. Add the beer and cook, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits, until it almost completely reduces, 3 to 4 minutes. Add the remaining white beans and the puréed bean mixture and bring to a boil. Stir in the chicken along with any accumulated juices on the bottom of the plate. Cover, reduce the heat to medium-low and simmer for 15 minutes so the chicken finishes cooking and the flavors mix and meld. Stir in 1-1/4 cup of the cilantro and the remaining lime juice and season with salt and pepper to taste.

Ladle into large bowls and serve immediately with a generous spoonful of the avocado mixture, a dollop of sour cream (if using), and a sprinkling of the remaining cilantro.

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.

Seared Scallops with Cucumber and Jalapeño

These cool bites offer a wonderful combination of flavors and textures, pairing tender, caramelized scallops with crunchy cucumber, spicy jalapeño, fresh cilantro, and a squeeze of lime. You can easily double the recipe to serve more guests.

• 2 tsp. canola oil
• 6 dry-packed sea scallops
• Kosher salt
• 1 small English (seedless) cucumber
• 1/2 medium lime
• 1 Tbs. finely chopped seeded jalapeño
• 12 leaves fresh cilantro

Chill a small tray and a medium serving plate in the freezer.

Heat the oil a 10-inch heavy-duty skillet (preferably cast iron) over medium-high heat until shimmering hot. Meanwhile, remove the side muscle from the scallops, halve them horizontally to make 12 thin rounds, and pat dry. Season each with salt. Cook, flipping once, until just cooked through, 3 minutes total. Transfer to the cold tray and return it to the freezer while you prep the remaining ingredients. (Don’t freeze for more than 15 minutes or the scallops will be too hard to eat.)

Slice twelve 1/8-inch-thick rounds from the cucumber and arrange on the chilled serving plate. Top each cucumber with a scallop. Squeeze the lime over the scallops, sprinkle with the jalapeño, and garnish each with 1 leaf of the cilantro. Serve right away.