Recipes & Menus

Cooked in dashi with soy sauce, sugar, and sesame oil, these sweet-and-savory black beans are often served as a side dish in Korean households as an accompaniment to spicy stews.

Chia seeds look like poppy seeds, but when soaked in liquid for a while, they bloom and develop an awesome gummy texture. This limeade is made using the whole lime, which gives it a slight bitterness, but trust me: it’s so good you won’t want to make it any other way.

The literal translation of the name of this drink is “the Virgin’s tears,” as the red color of the beets resembles tears of blood said to have been shed by the Virgin Mary. This beverage originated in the state of Guanajuato, maybe as long ago as the end of the sixteenth century. I found a few different variations, but this one seemed to be the most common, and it’s quite special. Although this beverage is customarily prepared during Lent for the festivities of Friday of Sorrows (the Friday before Good Friday), it’s a wonderful drink during fall, when beets and apples abound. This recipe makes a large batch to share at your next gathering.

This refreshing nonalcoholic drink recipe is flexible and easy to make. Adjust the sweetness levels to your taste and swap in whatever ripe fruit you have on hand.

Aguas frescas, water-based fruit drinks, are a cool way to make your fresh fruit go further—especially in the summertime when you might have a larger watermelon than you know what to do with, or peaches that are starting to shrivel.

This grilled pizza is the perfect mix-and-match situation. Top it with fresh mozzarella, sliced cured meat, juicy burst tomatoes, or whatever else you like.

This versatile condiment brings a balanced mix of sweet, salty, acidic, and herbaceous flavors that complement virtually any pizza. If it’s not pizza night but you’ve got leftovers, drizzle this over roasted vegetables, cooked chicken, or a crispy-skinned piece of fish.

This gin cocktail gets a bitter kick from Fernet-Branca.

Agua de limón, or Key lime water, is probably the most common agua fresca. This recipe is a fun spin on the traditional, using lemons instead of Key limes and adding avocado to acknowledge the very classic combination of citrus and avocado, but out of their normal context. 

Sweet rice flour makes this super-adaptable cake gooey-bouncy on the inside and crispy-chewy on the outside. Even better, this particular recipe can go in any flavor direction you want: Add cocoa, matcha, or malt powder; throw in some cinnamon, cardamom, or turmeric.

We strongly endorse eating this dish with your hands, discarding shrimp tails and pepper stems as you go. Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp.

This frozen G&T skips the fizz and gets frosty instead. You’ll need to use tonic syrup, not tonic water (tonic water won’t add enough flavor), but don’t let that stop you—this drink is too refreshing to skip.

This bitter and juicy highball is one of the greatest hits at Fort Defiance in Brooklyn.