Citrus

Applying the rub to the chicken ahead of time infuses it with flavor.

A change from tempura batter. Use the versatile knafe (also spelled kataife) pastry, a fine, vermicelli-like pastry, for this savory snack. It also makes a perfect lunch with a salad and a spicy dip on the side (like dakkous). The citrus nutty center is a lovely surprise inside the sweet prawn. These prawns are seriously crunchy. You could bake them but they taste better fried.

Rich in protein, essential fatty acids and fiber, chia seeds are harvested from Salvia hispanica, a herbaceous plant native to central Mexico that was as an important food source of the Mayans and Aztecs.

Lemon makes a tart, grown-up jelly, infused here with basil for an herbal aroma that sets off the summer sweetness. (Leave out the basil if you just want simple lemonade jelly.) One lemon tip, which I picked up from the Jellymongers themselves, Bompas & Parr (two young jelly-obsessed Brits who have filled rooms with alcoholic mists and created models of architectural monuments out of fruit gelatin): Adding a bit of orange juice turns otherwise pale lemon jelly into exactly the bright yellow you would expect from its tart, sunny taste.

An aggressively seasoned marinade delivers big flavor.

The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or, wear gloves)!

This riff on a Tom Collins calls for Japanese whisky, which is known for being exceptionally balanced and smooth. Your favorite Scotch whisky is a good substitute.

Real fruit instead of sugary juices or mixes cuts the cals in this sparkling sip. Tastes better, too.

Moroccans love fresh juices, and the combinations they make are eclectic and highly seasonal. This is one of my favorites. Although it is commonly prepared as a juice, it can also be a drinkable dessert, especially on warm summer days. I once had it as a "salad" served with a spoon in late fall in the eastern High Atlas. Oranges hadn't yet ripened, and instead the cook used small clementines from down the valley. Served before a communal platter of Berber Barley Couscous with Vegetables, the drink seemed closer to a light, sophisticated, vibrant green gazpacho than a rustic salad.

This cocktail is from Ashley Christensen's Fox Liquor Bar in Raleigh, North Carolina.

This lime- and cilantro-infused cocktail will appeal to both Gimlet and Martini drinkers. We like to use Tanqueray for its strong juniper and spice profile.

A blend of rums, exotic juices, liqueurs, aromatic spices, absinthe, and trepidation. One from the Soulshakers' greatest hits collection, this drink has been honed to a lethal edge over the past eight years at Gaz's Rocking Blues at London's Notting Hill Carnival and the Glastonbury Festival in southwest England.

Although it's reason alone to keep a rotisserie chicken on hand, this salad would also be great with shrimp or sliced leftover pork chops.