Citrus

This soup can be pulled together in minutes, and it’s one of the most soul-satisfying things I make. It should be very brothy so the orzo just floats in the rich, lemony broth. The pasta will absorb the broth as it sits, so serve as soon as it’s ready.

When I was a kid we grew all our own vegetables, especially calabasa, or squash. LOTS of squash. To be honest, I got a little sick of it (don’t worry—my mom already knows). Then I grew up and figured out a few surefire ways to show off the delicious earthiness and sweetness of summer squash. This soup is one of them; the lemon gives it great tang and the soup is unexpectedly creamy, even though there’s not a bit of cream or milk in it. Be sure to puree this soup in batches—don’t pour the soup over the level of the top of the food processor blade. This soup is brothy before it’s pureed, and it’ll seep out of the work bowl and all over the counter if you’re not careful.

I think Worcestershire has incredible potential. The regular store-bought sauce has great flavor but is too thin and a little light on the palate. So what I’ve done is fortify the bottled stuff with more of the ingredients typically found in Worcestershire sauce to create a thicker, richer version.

It’s the drink that propelled Obama to the White House! Well not exactly, but this cocktail will gather all parties together harmoniously around the table, just like its ingredients in the glass. Canton (a liqueur made from Chinese baby ginger) is a less abrasive alternative to fresh ginger, which can sometimes overwhelm a drink if not used properly.

Call this a new Old-Fashioned. I replace the dated syrupy orange liqueur with fresh agave, which is essentially a citrus-type honey grown in the arid hillsides of Mexico.

This effervescent soda is a homemade variation of the popular soft drink. Fresh and bright, it’s the perfect post-yoga refresher. Put a little pizzazz in your day and try this wonderful fruity elixir.

This combo was born out of the remake of a classic cocktail, the Hurricane. Passion fruit adds a tropical flavor and I just love the crunch of the seeds. The result is a tantalizing and refreshing mix using one of South Florida’s most delicious fruits.

Like magic, this lemon pudding cake separates into two layers during baking: an airy and soufflé-like cake on top, and a soft lemony curd below. In truth, the first time I ate it I was convinced it was a cake and pudding recipe combined. This foolproof recipe is the perfect summer sweet, served simply with fresh berries and whipped cream. For the creamiest texture, it is important to bake the cake in a water bath. The hot water protects the cake from cooking too quickly, keeping the pudding super supple.

Bone-in leg of lamb has marvelous flavor and is a traditional roast for festive family gatherings. There is a great deal of versatility in this cut, but my favorite way to prepare it is on a grill. Slow cooking on a grill keeps the lamb really tender and moist while adding an awesome smoky taste. The yogurt and lemon marinade helps carry the deep flavors of the lamb and also gives the meat a nice crust. The lamb needs to marinate for several hours, so plan accordingly. I love this with Greek Farro Salad (page 79), a bright, refreshing complement to the charred lamb.

One of the kings among Gulf fish is definitely black grouper; I’m always compelled to order it when I see it on a menu. The fish boasts a subtle sweet flavor and fine texture, its creamy white flesh just firm enough to hold together when you cut into it. Black grouper is caught locally off the coast of Florida and sadly is often overlooked around the rest of the country. If you can’t locate some good grouper, striped bass or red snapper is a terrific substitute. The tangy lemon aïoli is a great all-purpose condiment to serve with poached shellfish or steamed vegetables. Here it also provides some relief from the richness of the dish, particularly the unctuous pancettacoated Brussels sprouts.

This gorgeous salad is the perfect balance of hot, sweet, salty, and sour that is the core of Thai cuisine. The cool mixture of mango, onion, and radish is topped with hot crunchy fried fish. This salad is downright addictive and will blow you away with its tastebud-awakening flavors and mix of textures. When cutting the fish, don’t worry if the pieces are not perfectly uniform. Take note: this salad doesn’t like to sit around, so serve it as soon as you can after you fry the fish. Leftover soy-lime vinaigrette will keep covered in the refrigerator for up to five days and is awesome tossed with chilled soba noodles or served as a dipping sauce for dumplings.

Grapefruit and crab are a classic combo; the addition of pickled radishes is both a colorful and surprising flavorful enhancement. Leftover vinaigrette will keep covered in the refrigerator for up to two days and goes great with all shellfish, particularly shrimp.

I love thinking of alternatives to your classic steak and potatoes. This main course salad is hearty without being heavy and contains all of the elements of a balanced meal—meat, starch, and vegetables. Grilled beef, crisp fennel, chewy fregola (see Note), and bright oranges are finished with a drizzle of briny green olive tapenade in this Mediterranean-inspired skirt steak salad. Varying texture and temperature play a powerful role in the makeup of this dish, adding a whole other dimension. I’m a believer that opposites do attract; hot and cold—the grilled meaty steak and the cool crunchy salad—play off each other. Tapenade is a rich olive spread popular in the Mediterranean. The salty earthiness of green olive tapenade is the perfect complement for pasta, spread for crostini, or topping for baked sweet potatoes. Visit your market’s olive bar and purchase high-quality green olives; leave the little pimento-stuffed ones for martinis.

Butter lettuce, as its name suggests, is so tender that it melts in the mouth like butter. Also called Boston and Bibb lettuce, butter lettuce should come as a fairly large, loose head with thick leaves and an even green color. I’m not a huge fan of hydroponic lettuce because you end up paying more for less lettuce, which makes no sense to me. Visit your local farmers’ market or quality grocer and look for fresh, crisp leaves that are perky and not wilted. Butter lettuce is a terrific canvas to highlight the complementary flavors of acidic yet sweet orange, silky and dense avocado, and rich, crunchy hazelnuts. Shallot-hazelnut vinaigrette is my go-to multipurpose salad dressing; this recipe makes extra. Be sure to try it on other green salads or even grilled fish.

Ceviche is a much-loved dish in Miami, with a million delicious variations. In a nutshell, it’s seafood that is prepared by marinating in citrus juice, which makes the fish more opaque and firm, just as if it had been cooked with heat. I like to keep my recipe pretty straightforward and often use grouper, a favorite local fish. If you want to play around with other kinds of seafood, snapper, striped bass, scallops, and halibut are all the right texture. Whichever you choose, it’s important to start with the freshest, cleanest fish possible. The bright, refreshing combo of orange, lemon, and lime with creamy avocado and sweet mango makes for a great balance of texture, flavor, and visual appeal. If I had to describe it, I’d say it tastes like sashimi salsa! A little of the kimchi base adds another level of pow. You can sub a good hot sauce but trust me; it’s crazy good with the kimchi! As with all cold preparations, all of the ingredients should be cold to start. Also take the time to chill your serving bowls to ensure the dish is enjoyed at the proper temperature. For a cocktail party, serve the ceviche in tablespoons or wonton spoons as single bites.

If you’ve never tasted gnudi before, you’re missing out! Gnudi are small dumplings made with ricotta and Parmesan cheese mixed with flour and seasonings. The result is a delicate cheesy-pillowy morsel that literally melts in your mouth. They are absolutely incredible simply boiled and served with brown butter and sage, but I like to take things one step further by frying these little guys. Fried gnudi are an unusual, addictive party snack that feeds a crowd and is not at all difficult to make at home. I would describe the taste as a cross between gnocchi and a French fry. There’s nothing better than that!