Water

Lemongrass is commonly used in Asian cuisines. Here, it gives a lemony lift to a lightly sweet blueberry syrup. Peeling away the toughest outer layers makes lemongrass easier to slice and helps unlock its herbaceous, citrusy flavor. ...read more

In this twist on the Kentucky classic, sage stands in for mint, and Meyer lemons 
are added for a unique winter cocktail. ...read more

Summer plums, bay leaves, and black peppercorns are simmered together for a dark-and-spicy variation on the classic peach Bellini. The syrup will keep up to a week in the fridge. For a nonalcoholic version, top with sparkling water. ...read more

Pimm’s, a British liqueur, adds a faintly herbal and tea-like flavor to this drink. For a virgin variation, omit the Pimm’s and the sparkling water, and mix the syrup with 3 cups cold-brewed white tea. ...read more

Most people think of red wine when they think sangria, but this punch-like concoction of brandy and wine can also be made with white. This version is lighter and brighter than red sangria—ideal for a hot summer night. ...read more

Red peppers puréed with garlic and onion make a light, tangy alternative to the typical tomato pizza sauce. The cornmeal crust goes wonderfully with the pepper sauce and will keep up to 48 hours in the refrigerator. ...read more

30 minutes or fewer                                          Juleps were originally made to mask the bitter taste of medicine—or moonshine. “Early Kentucky whiskey tasted so bad, imbibers had to add something to make it palatable,” explains Colonel Joe Nickell, author of The ...read more

Enjoy a warm slice of this “great eight” whole grain bread to get protein, calcium, vitamins—plus fiber. This recipe makes 2 fragrant, sturdy loaves. ...read more

Twice-cooked rice the Persian way uses a hot saucepan to form a golden crust, known as a tadiq, on already cooked rice. ...read more

This moist cake tastes incredibly rich, but it’s relatively low in fat and calories. You can easily make it a day ahead. ...read more

An elegant and ultra-rich dessert, this filo surprise will delight chocoholics. Save it for a celebratory occasion when you want to pull out all the stops. ...read more

For variety, add cut-up fruit to this drink. ...read more

Asian markets sell dried lotus leaves in cellophane packets, and they require rehydration before using. Look for glutinous rice—also known as “sticky” rice—at well-stocked Asian markets. A popular rice from Southeast Asia, glutinous rice has large, opaque grains that cling ...read more

Almost every pueblo in New Mexico has its own version of bread pudding, and it is a common feast day dessert, the designated day of each pueblo's patron saint given to them by the Spanish. All bread puddings are delicious, but each varies slightly. Note that the hot water added ...read more

Baking intensifies the texture of this dessert, and chilling overnight will optimize the flavors. ...read more

An extravagant pizza, this stars the compatible flavors of fig and gorgonzola, accented with sage. This recipe makes enough for two 12-inch pizzas. ...read more

When making the pastry, set aside the remainder of the silken tofu to use in the quiche filling. You may make the pastry a day in advance, and store it covered in the refrigerator. Remove the dough an hour before proceeding with the recipe. ...read more

This appetizer is inspired by Charlie Trotter’s recipe from Charlie Trotter’s Vegetables (Ten Speed Press, 1996). The dish brings together many tantalizing—and exotic— flavors. ...read more