Citrus

There's no substitute for minty sweet perilla (a.k.a. sesame leaf); seek it out at Asian markets.

A refreshing citrus sangria that gets bittersweet notes from Suze, a French aperitif.

These shrimp are so big and sweet you'd never know they weren't lobster. Hinged grill baskets make turning them super easy.

Try a Southern California take on this classic French dessert.

This fish is topped with cilantro, but it's also great with pickled ginger.

Be sure to use only silken tofu for this dairy-free lemon dessert. You'll find the tofu in shelf-stable packages in your grocery store.

Grilling the lemons brings out their aroma and natural sweetness. It also adds a roasty complexity to a super refreshing cocktail.

The Paloma—often made with store bought grapefruit soda—is Mexico'’s most popular cocktail. This fancified version uses grilled fresh grapefruit and grilled lime to give the drink a slightly smoky edge.

A pleasingly fiery cold buster that belongs in your fridge all winter long.

A lighter, brighter option for all you Caesar salad lovers.

This recipe is infinitely adaptable—swap in whichever summer fruit you prefer, add coconut flakes or sunflower seeds to the topping, and amp up the filling with fresh ginger or herbs.

A hint of fresh ginger gives these refreshing ice pops just a small kick of tingly heat.

Choose a mild, not-too-peppery olive oil for this tender cake; something fruity will complement the lemony sweetness, but an assertively bitter oil will overwhelm.

Radishes make a crunchy salsa for these–or any other taco you're serving this summer.

Editor's note: Use this recipe to make Rawia Bishara's Brussels Sprouts with Panko . Tahini sauce, a smooth blend of toasted sesame paste, lemon juice, garlic and olive oil, is ubiquitous in Middle Eastern kitchens. It is the condiment. There is hardly a dish that isn't enhanced by it—drizzled on Falafel sandwiches and over Brussels Sprouts with Panko; blended with pureed chickpeas for Hummus and with charred eggplant for Baba Ghanouj. My favorite Whole Fried Fish is served with this sauce mixed with parsley. At Tanoreen, I mix it into salad dressings and drizzle it into cauliflower casseroles. My daughter? She dips French fries into it! Learn to make this and you will have a simple, delicious, versatile sauce to add to your repertoire.

Editor's Note: Use this recipe to make Julien Merceron's Biarritz Rochers.

Chef Hugo Bolanos of Los Angeles' Hotel Bel-Air shared this recipe exclusively with Epicurious. His turmeric-infused green juice features apples, celery, kale, and parsley but it's a flexible recipe, so feel free to experiment with different veggie combinations. Bolanos recommends swapping in Japanese cucumber for the celery, and substituting Swiss chard for the kale.

This julep riff from Bobby Flay tastes fresh and not too sweet.