Caesar salad has something to celebrate: It’s turning 100.

Italian immigrant Caesar Cardini is said to have invented the dish on July 4, 1924, at his restaurant, Caesar’s Place, in Tijuana, Mexico.

It was a steamy night, and Cardini was struggling to feed an influx of Californians who had crossed the border to escape Prohibition. In the middle of the dining room, Cardini tossed whole Romaine leaves with ingredients he had on hand, including garlic-flavored oil, Worcestershire sauce, lemons, eggs and Parmesan cheese. A star was born.

Summer grilling tends to focus on meat, but vegetables also get great flavor from a stint over hot coals. So move the burgers and hot dogs to the side and make room on your grill for smoky, tender eggplant.

In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we halve eggplants instead of keeping them whole, exposing the flesh to the direct heat to develop deeper flavor. Making a crosshatch pattern in the flesh with a knife further increases the surface area to maximize browning.

Last year, fans all over the world broke out their tea sets and watched the coronation of King Charles III. But no Anglophile can live on tea alone. Scones, clotted cream and, in many cases, coronation chicken were served alongside that perfectly brewed pot of Earl Grey.

Coronation chicken is a version of chicken salad made with a curry and mango chutney dressing that’s packed with dried fruit and sliced almonds. It first made an appearance at the coronation of Queen Elizabeth II in 1953, hence the name, and has since become a staple in the United Kingdom.