Tomato

Serve with grilled shrimp, fish, or pork.

This classic Mexican sauce is often used in enchiladas or served with tamales.

This recipe was inspired by the tableside version prepared at Rosa Mexicano in New York City. To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.

If you don’t have a mixer, knead the dough by hand on a lightly floured surface until smooth, about 10 minutes.

This piquant salsa should be prepared at least a few hours in advance to allow the flavors to fully develop. It can be stored in an airtight container in the refrigerator for up to 3 days; allow it to come to room temperature before serving.

To make a traditional Bloody Mary cocktail, substitute ripe red tomatoes for the yellow ones.

If yellow zucchini are unavailable, you can use all green zucchini to make this pie.

Be sure your kitchen is well ventilated when you soak the New Mexican and guajillo chiles; their vapors can be a mild irritant.

For the best flavor, use freshly made bread crumbs for this dish because they have a much fluffier texture. Place as many slices of white bread as will comfortably fit in the bowl of your food processor, and pulse the bread until crumbly. Any leftover bread crumbs can be placed in a resealable plastic bag and frozen for future use.

The secret to cooking okra to a crisp-tender texture is a very hot skillet.

Ratatouille is very versatile. It works equally well as a main course or side dish, and can be served hot, cold, or at room temperature. You can refrigerate it, covered, up to 3 days.

This recipe calls for lime juice—rather than lemon juice or vinegar—to brighten the sweet flavor of summer tomatoes. We used heirloom varieties for their exceptional taste and vivid colors, but you can use any kind or size—from the farmers’ market or your own backyard—as long as they are ripe.