Lime

"A hot-sauce Michelada with some serious kick." —Alfia Muzio, recipe developer

This slushy blender cocktail is perfect for whiling away the summer hours.

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

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

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

Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.

This simple sauce goes well with spring rolls as a dipping sauce. Also, it makes a good marinade for seafood. I once served grilled trout marinated in this sauce to a friend who disliked fish—it completely changed his mind!

The spicy and perfectly tart shrub (flavored drinking vinegar) gives this pitcher-friendly cocktail a refreshing quality.

Flavor Profile: Spicy, tart, aromatic, salty, umami-rich Try it with: Any Som Tam (Papaya salad and family) and/or Phat Khanaeng (Stir-fried Brussels sprouts). Needs Khao Niaw (Sticky rice). The recipe for steak salad is a classic, but naam tok made with mushrooms is less common. Yet mushrooms are everywhere in Thailand and echo the texture and even the umami-rich flavor of animal flesh. Thailand has a long history of vegetarian food, for strict Buddhists and those celebrating Buddhist holidays. And while I rarely spend time considering the needs of vegetarians, I figured that if I swapped out the fish sauce in the original for thin soy sauce, then they'd have something to eat at Pok Pok.

Thyme syrup adds a savory note to this rum-cider punch that'd be great as a pre–holiday dinner drink.

For this Thanksgiving-in-a-glass cocktail, feel free to sub (thawed) frozen cranberries for fresh.

Sorenson says this beer cocktail is "the best of both worlds: Bloody Mary meets Michelada. It gives so much, and asks for so little in return."

While waiting for a main course to finish cooking, you can make this simple salad with the remnants of a bunch of broccoli. Or, you can integrate the shaved broccoli, which is sweet, mild, and tender, into other lettuce-based salads, or julienne the strips for cabbage slaws.

Serving a perfectly cooked, crisp-skinned piece of fish in a seasoned lime broth lets you get a spoonful of bright flavor in every bite.

An invigorating hit of citrus brings together crisp apples, toasty bread and nuts, and sharp cheese, making this one of our favorite recipes this year.

Greetings, comrade. This quasirevolutionary sorbetto is so bone-chillingly good that there'll never need to be another cold war. It's one of the flavors we were developing for our "Dictators of Cool" collection, which included our old favorites Adolf Hitler (The Great Licktator), Colonel Gaddafi (Cone El Gaddafi), and David Cameron (Fake 99, after a British ice cream cone).

SUPERFOODS: Eggs, Kiwifruit, Oats, Pumpkin Seeds The tasty, tender graham cracker crust of this light pie subs pumpkin seeds and ground flax (both rich in unsaturated fats) for butter. You won't notice the difference, but your body will! These good-for-you fats readily burn fat off you.

Persimmons are one of the hallmarks of fall. From the time the temperature drops until the holidays, persimmons start making their way to the local farmers' market. The waiting game can be almost unbearable, but once they are finally ripe, the reward justifies the wait. My favorite thing to do with persimmons is to press the ultra-ripe fruit through a fine-mesh strainer, discard the skin and seeds, and shake the resulting pulp into my fall Margaritas.