Simple Cooking

When coming up with a vinegar sauce for Fette Sau, I didn't want something that was too obviously connected to any specific regional barbecue. (North Carolina 'cue employs a sauce that's either vinegar and spices, in the eastern part of the state, or the same with the addition of tomato, in the west; South Carolina adds mustard to its vinegar sauce.) And I wanted a vinegar sauce that would work equally well with all kinds of smoked meat—not just the pork it's usually paired with. This sauce will add brightness to pulled pork, and it has enough depth to stand up to beef and lamb.

We use this rub on just about everything that we smoke at the restaurant, but you needn't follow the recipe exactly. Feel free to improvise on the ingredients and amounts, reducing the sugar for a less-sweet "bark" (crust), increasing the cayenne for a spicier one, and so on.

The classic combination of peaches and cream takes a trip south of the border in these cinnamon-spiked ice pops.

In the state of Chiapas, these are made with chewy dried shrimp and called tostadas turulas. Use the most flavorful shrimp and best tomatoes you can find.

Serve this cooling mint-infused watermelon juice as cooling refreshment in the summer sun.

In Mexico, salpicón is a kind of shredded meat or fish salad, usually made with beef, and commonly served on tostadas. This version gets a fresh crunch from radishes and sweet acidic kick from a combination of lime and pineapple juices.

This recipe combines your favorite bagel toppers with an acidic snap of pickled green tomatoes.

With super fresh tomatoes you don't need much more! This toast combines sharp ricotta salata cheese with plump green tomatoes and lemon juice for a refreshing bite. We like green zebra tomatoes for their pretty yellow stripes and bright, floral flavor, but any ripe green tomato will work in this dish.

This black bean spread gets a hint of unexpected sweetness from the ground fennel seeds. Traditional Mexican dishes often use dried avocado leaf, which has a similar flavor. Try the spread as a base for tostadas or nachos, or serve with chips for dipping.

This juicy, crunchy salad-on-toast gets even more texture (and flavor) thanks to quickly fried capers and basil.

Roasting cherry tomatoes with maple syrup enhances their natural sweetness, making them an ideal partner for rich, tangy goat cheese.

Caramelized tomatoes add a pop of tanginess to these garlicky toasts.

Tomatoes and peaches top fresh mozzarella and toasted brioche in this unbelievably easy (and flavorful) take on Caprese.

Tomatoes and fresh corn salsa add a Mexican twist to the classic avocado toast. To add a smoky flavor to the mix, grill the corn first.

This combination of rich, smoky ham, tangy mustard, melty cheese, and ripe tomato is perfect for a lavish breakfast with a fried egg.

The Spanish dish Pan con Tomate literally means "bread with tomato." In our version, an extra-crunchy piece of toast is rubbed with garlic and anchovy oil, then soaked with tomato purée and finally topped with a hearty sprinkle of smoked salt.

Fry up bacon, tomatoes, and eggs all in the same skillet for this upgrade on the classic breakfast sandwich.

Horseradish-mayo adds a creamy kick to a tomato-celery salad inspired by our favorite brunch cocktail.