New York Times - Dining & Wine

And more of the week’s most popular recipes.Elijah G. Deleon’s charred corn and Cheddar salad, adapted by Genevieve Ko.

When there’s chislic around, a cold beer and saltines must also be on hand.Chislic isn’t a hard sell. “It’s meat nuggets with garlic salt, on a saltine, with a cold Busch Light,” said Jon Lauck, a Midwest-focused historian who lives in Sioux Falls, S.D.

For every brick-and-mortar restaurant, New York City has just as many street carts. These three carts are dining room worthy.Every Friday the Casbah Halal cart serves its Moroccan “grand couscous” on the Upper West Side.

The gang’s all here: plump chicken thighs, crisp cucumbers, sweet tomatoes and salty feta.Ali Slagle’s Greek chicken with cucumber-feta salad.

Even at a time of anti-immigration politics, there has never been a richer variety of Mexican restaurants in the United States.