5 Ingredients or Fewer

Like some sort of drug dealer, Joe (aka the big boss) has been known to keep a small plastic bag of this addictive Mexican spice rub in his glove box. And indeed, it's never a bad thing to have on hand. Although the recipe has a few steps to it, it's well worth the effort. At the restaurant, we use it to season everything from corn on the cob to chicken to our Spring booty taco. When cooking with it, just beware that it's quite salty. Also, it keeps for a long time, which means that you may want to make a double batch.

Chilly as July and August can be in San Francisco, you know it's summer when this delicious corn hits the Tacolicious menu. (It is so good that it transports you to sunshine, even if the city is socked in by fog and you're wearing a scarf.) If you already have the recado ready to go, this recipe is a cinch to make. Although the smokiness of the grill imparts great flavor, you can instead briefly boil the corn ears, halve them, and toss them with the recado-lime juice mixture. With the lime and the spices, no butter is needed. Try swapping out the corn for another vegetable, such as summer squash. To keep this recipe in the snack realm, chop the ears into thirds.

Top this thickened, spreadable yogurt with a drizzle of olive oil and some spices (we're suckers for za'atar).

You can find labneh at Middle Eastern markets and specialty food stores.or you can make your own.

If you can't find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

Make sure you keep your grill at a steady medium-level heat; if it's too hot, the chicken will char without cooking through.

"Cool and bright, this herb-laced corn salad is my new summer staple." —Alfia Muzio, recipe developer

"Coating sweet grilled corn with miso butter brings nutty flavor to a classic." —Brad Leone

We love the rich, salty flavor of anchovies, especially with lamb, but we don't really want to bite into one. Chop until they're practically a paste.

This addictive peanut-and-seed mix has "unbeatable summer snack" written all over it. It's got just the right amount of salty-spicy crunch to keep you reaching for another beer, and another handful, and another beer... —A.M.

Grilling the tomatoes concentrates their flavor slightly while still leaving them fresh enough to make a light, juicy sauce. Studded with cubes of fresh mozzarella, this dish is a summery crowd-pleaser.