Citrus

Creamy white beans, fresh basil, and crunchy young vegetables are combined in a light but substantial salad that takes advantage of the first fruits of the spring garden. Use a mild honey, like clover or wildflower. —Chef Sam

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St. John Frizell of Fort Defiance in Red Hook, Brooklyn, created this recipe for a Fourth of July drinks feature—this is the blue option in a special red, white, and blue Sangria series. The drink gets its oceanlike hue from just 1 ounce of blue curaçao, but if color isn't important to you, feel free to use regular (clear) curaçao instead. Frizell warns against using cheap vermouth: "An excellent dry vermouth, like Dolin, is necessary for this recipe." The drizzle of Maraschino liqueur, Frizell explains, "adds a nutty, bittersweet note."

St. John Frizell of Fort Defiance in Red Hook, Brooklyn, created this recipe for a Fourth of July drinks feature—this is the red option in a special red, white, and blue Sangria series. Dubonnet takes center stage in Frizell's Sangria but is a supporting player in many classic cocktail recipes, including the gin-based Dubonnet cocktail (also known as the Zaza). It's an aperitif wine that Frizell says is similar to vermouth and has been popular in French cafés since the 19th century.

Heart-healthy fats in salmon also help your skin stay healthy.

Can't find Arctic char? Salmon works just as well. Opt for green (aka French) lentils, which hold their shape better when tossed into a salad.

Mild mahi Mahi takes on the flavors of our zesty marinade.

This authentic taqueria-style guac brings the classic dip back to the basics: avocado, lime, cilantro, salt, and—surprise—just a little bit of water to smooth things out.

Wear gloves when making this searingly hot sauce.

Fruit is a welcome addition to savory grain salads. Here, mangoes and oranges add color and sweetness to the deep-purple hue of black rice. It's delicious with grilled fish.

Get juicy shrimp by gently steaming them in an herb-and-lemon infused broth.

Cerciello marinates small chickens with garlic and herbs, then roasts them until golden. In summer, he serves them with a quick, piquant sauté of corn and peppers along with a chunky pistachio sauce that's so good, you'll want to make it all season long.

With the neo-eco-bio-cool. We'll pick our own apricots, cut some rosemary from the garden, a little organic honey…

Every Southeast asian country has some variation of green papaya or mango salad. Since it doesn't taste like much (nice texture, though), it's all about the supporting cast as far as delivering flavor goes. And in this version there's such a big cast that you can lose one or two items and the salad will still taste real good. You can even lose the papaya (shhhh) and make it with all the other goodies. Just don't lose the fish sauce, palm sugar, lime juice, or chili—deal? LISTEN
Mayafra Combo, "Iffilah Ha-Ha"—Sonnie Taylor from Trinidad backed up by some Italian musicians. Beautiful vocals and a moving jazz-funk vibe to keep you dancing and cooking. DRINK
A tall glass of water a little cooler than room temp. Seriously.

Roasting the birds over rosemary sprigs imparts a surprising amount of flavor.

The addition of ricotta cheese gives these citrusy pancakes a little more heft. After you cook each batch of pancakes, transfer them to a heatproof platter and keep them warm for up to 20 minutes in a preheated 200°F oven.