Josef Centeno

A twist on the classic, this Caesar pops with the addition of chile-powder-and-Cotija-crusted croutons, crumbled queso fresco, and creamy avocado.

Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.

You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.

Eggplant gets a big lift from buttery avocado and an irresistibly kicky, creamy sauce.

Berbere, a warming Ethiopian spice blend, punches up these incredibly easy meatballs.

Trust us: This simple berry-studded cake recipe is a real keeper.

This dip recipe goes beyond vegetables and can also be paired with lamb, chicken, or fish.

Make sure to add the lemon juice just before serving so that the vinaigrette holds its vibrant color.

Make sure to peel away the outermost layer from the fennel bulb; it’s tough and fibrous and won’t be good grilled.

If you like your pickles spicy, add a pinch of crushed red pepper flakes.

The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.

In defense of Velveeta: It might be lowbrow, but its texture is supreme.

The spicy and perfectly tart shrub (flavored drinking vinegar) gives this pitcher-friendly cocktail a refreshing quality.

Fresh celery lightens this guacamole and adds some serious crunch.

This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.

For this steak rub recipe, chef Josef Centeno, of Baco Mercat in Los Angeles, was inspired by the coffee rub his father used to make for grilling steaks. Basting with butter before transferring the pan to the oven helps bloom the dried spices and adds irresistible flavor to the meat.