Bon Appétit

Working in batches ensures okra that's golden and tender, not soft and slimy.

Try a combination of strawberries and rhubarb in this buckle-inspired breakfast cake.

Toasted seeds add crunchy texture to this flavorful side dish. Dressing them with a little olive oil and seasoning with salt and pepper makes it that much better.

Using a cookie cutter as a guide to shape and form the scones instead of rolling and cutting them out ensures tenderness.

If you can’t find burrata, fresh mozzarella makes a fine substitute.

A great Mexican hot sauce like Valentina or Cholula strikes a perfect balance of flavor and heat.

Look for Mexican chorizo in your butcher’s case next to the other fresh sausages, and don’t be afraid to include those delicious, crispy bits from the pan.

Thinly sliced–but not too thin. Pickling will soften the onions, so cut them with just enough thickness to make them hold up.

Add all, some, or none of the jalapeño’s seeds and ribs in order to control the salsa’s heat.

A very hot cast-iron pan will get the tomatillos charred quickly without overcooking them. Make a big batch for a great dipping salsa.

As with any other canned bean, find black beans with no spices. You can always add your own spices and herbs to suit your tastes.