1 pound yellow squash and/or green zucchini 3/4 teaspoon salt 1/2 teaspoon black pepper 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 2 teaspoons coarse-grain mustard 1/4 teaspoon sugar Prepare grill for indirect-heat cooking over medium-hot charcoal. Trim Read on!

3/4 stick unsalted butter, melted 1 teaspoon granulated sugar 6 slices white sandwich bread, crusts removed 2 pears 1/3 cup packed light brown sugar 1/2 teaspoon cinnamon 1/2 cup panko (Japanese bread crumbs) equipment: a muffin pan with 6 (1/2-cup) Read on!

1 1/2 lb fresh New Mexico green chiles (about 5) 1 lb onions, cut lengthwise into 1/4-inch strips 1 tablespoon vegetable oil 3 lb large Yukon Gold potatoes 1 1/2 cups heavy cream 3/4 cup whole milk ROAST CHILES AND Read on!

3 tablespoons all-purpose flour 1 teaspoon cinnamon 1/2 teaspoon grated nutmeg 1/8 teaspoon salt 1/2 cup packed dark brown sugar 5-6     pears, peeled and cut into chunks 1 tablespoon fresh lemon juice 1 teaspoon pure vanilla extract pie crust Read on!

10 fresh New Mexico green chiles 8 large eggs 1/2 teaspoon salt 2 tablespoons unsalted butter ROAST CHILES: Lay chiles on their sides on racks of gas burners, 1 or 2 chiles per burner, then turn flames on moderately high. Read on!

FOR BLACK-EYED PEAS 4 bacon slices 4 scallions, chopped 1 medium carrot, finely chopped 1 celery rib, finely chopped 1/2 medium sweet pepper, chopped 2 large garlic cloves, finely chopped 2 Turkish bay leaves or 1 California 1 teaspoon dried Read on!

4 to 6 small to medium eggplants, or 1 large one, about 1 1/2 pounds Salt 1 tablespoon sesame seeds 2 tablespoons soy sauce, or to taste 2 tablespoons lemon juice 1/2 teaspoon sugar 1. Trim eggplant, and cut into Read on!

1 pound eggplants, preferably small light purple ones 1 medium onion, minced 3 garlic cloves, minced 1 1/2 cups plain whole milk yogurt Salt and pepper, to taste Pinch cayenne or Aleppo pepper or other mild ground chili powder 1/4 Read on!

1 cup all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 3 eggs, at room-temperature 4 ounces (1 stick) unsalted butter 3/4 cup sugar 3 pears, peeled, in a small dice 3/4 cup bittersweet chocolate chunks Preheat the oven to Read on!