Flank steak sliced thin across the grain, marinated in four ingredients — soy sauce, sugar, garlic, white pepper — and grilled hot over charcoal. A family recipe reconstructed from memory.

Toasted in garlic and chile oil before boiling, this farro comes out nutty and a little savory. Good enough to eat on its own, and a solid base for whatever you want to toss it with.

Wes Avila's roasted red pepper and chile de árbol salsa from Guerrilla Tacos. Smoky, spicy, and versatile — spoon it on eggs, tacos, burritos, or anything that needs a lift.

Lemons preserved in salt, spices, and time. A North African staple that transforms backyard abundance into something you'll reach for all year.

A year-round staple from our garden. Whatever's growing goes in — basil, arugula, spinach, kale. Pepitas instead of pine nuts, roasted garlic, good olive oil. Works on pizza, pasta, roasted vegetables, pretty much anything.