Blender

Making oat milk from scratch means creamier, richer, dairy-free milk for mixing into coffee. With this basic formula you can drink it plain, or flavor it however you like.

Bright in color and flavor, the silky sauce for these meatballs is made from a purée of coconut cream, Thai green curry paste, and spinach.

Homemade green curry paste has more vivid flavor and aromatic intensity than store-bought, not to mention the freedom to control the spice level. Sopon Kosalanan of restaurant Khao King in, Queens says, “If you get it from a can, I don’t feel like it’s green curry. It doesn’t have the same aromas.” This is the recipe he makes in big batches for his restaurant every day.

When your mind is stuck on pasta, but your soul is calling out for vegetables, turn to a rich, luxurious sauce that’s made of leafy greens. This recipe calls for pistachios, but you can use any nuts you have on hand.

A frozen Negroni, no slushy machine required. 

This refreshing blended drink is inspired by ayran, doogh, and lassi. Yogurt makes it tangy and creamy; white pepper gives a touch of earthy heat.

Watermelon contains natural sugars and plenty of liquid, which make this smoothie light and refreshing. The fresh mint gives it that je ne sais quoi that you might not be able to pinpoint right away, but which makes the flavor a total standout. 

This smoothie is a fresh take on a Creamsicle—the secret ingredient is persimmon, which provides sweetness and creaminess while letting the mango flavor shine through.

This smoothie mimics the flavors of everyone’s favorite muffin.

This smoothie sates my apple pie cravings in the most healthful way possible.

This bright and festive drink goes down great on a hot summer day when you're lounging outside or working in the garden.

This carrot-pineapple smoothie is like a liquid sunset in a glass.

Celery juice—all the rage! But still kind of a hard sell. With apple, parsley, apple cider vinegar, and a dusting of black pepper, things start to get interesting. Better yet: It also tastes good with gin.

Toasting the pine nuts until they’re properly golden brown to the center and not just on the surface is key in coaxing out maximum flavor. That said, pine nuts are expensive and can burn, so keep a close eye on them as they cook.

Here’s a familiar Indian takeout staple—saag paneer—but with the ingenious substitution of large cubes of feta for paneer.

This holiday-buffet-ready salad has bright Asian pear, salty aged cheese, a dynamic pecan dressing, and hardy radicchio that refuses to wilt.

This vibrant, tangy dish is an example of the Moorish influence on Spanish food. It’s also popularly made with quail or duck—another Moorish influence.

In this recipe, halibut gets smothered in roasted garlic and cheese before cooking under the broiler. The fish becomes tender and flaky, while the top layer turns golden brown and crisp.

The chile paste for this pork is added in two stages: Initially it acts as a marinade and permeates the interior of the roast. After a second addition is applied, it’s roasted over high heat to create a spicy, toasty bark.