Make Ahead

Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.

Water infused with cucumber and mint gets a bit of natural sweetness from ripe honeydew melon. The salt in the drink helps with rehydration, while lime juice and club soda balance it out.

Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

Sliders are simple, but perfecting them is a bit of an art. It’s all about getting the three main components—the sauce, the filling and the bread—in the right ratio. We’ve got the sauce and filling covered, so all you need to do is get some fresh bread.

Serve this tangy vinegar-based slaw with roasted pork or Guy Turland's smoky Barbecue Brisket

An indication of knowing someone really well is knowing which foods they love, like, and hate. My father loves this recipe, and I was told by Kyria Loula, who knew him as a boy, that it had to go into the book just for him. If you follow his taste buds, the more garlic the better. If you follow mine, start slow, taste as you go, and add more garlic as needed.

There's something inherently festive about these tiny pies, packed full of sunny pineapple and capped with airy meringue. And since they're portable, guests can nibble while conversing.

Wild blueberries are small and flavorful, and the little bit of almond in the topping of this blueberry pie amps up their flavor even more.

You’ll need some lollipop sticks for this recipe. We found some interesting yellow serving sticks that worked well at dinner, but if worse comes to worst you can use cocktail sticks.

This is the dish that first got me into cooking. Talking about it got me my first job in a kitchen, and together with the help of friends, local restaurants, and family it’s the recipe we have worked on the most for this book, because we all know how good it should be. If I could only eat one thing in the world it would probably be my grandma’s jollof. She would regularly cook a big pot with care and patience and insist that everyone took home a small container of it. Cooking the rice and storing it for the following day or to give to friends to take away is part of a sharing culture that surrounds jollof—just remember to return the Tupperware!

This salty-sweet “snack cake” is made with a simple honey–peanut butter base, plus all your favorite snacks.

These superfood-filled, protein-packed, chocolate-and-espresso–covered bites are perfect for a pre-workout boost or mid-day recharge.

Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan sauce makes a great marinade or finishing sauce for meat and seafood.

A fragrant, herbaceous sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad.

These bibimbap-inspired grain bowls are brimming with bright vegetables and spicy marinated steak.

Just the right mix of crisp, creamy, and slightly sweet, this frozen treat is exactly what we want to snack on all summer long.

We love the citrusy sour flavor of hibiscus, not to mention its amazing color.

A warm, spicy peanut sauce makes even bean sprouts feel indulgent in this crispy, crunchy bowl.

Our new favorite grain salad is packed with crunchy raw veggies, salty Pecorino, lively mint, and fresh chile peppers.

The easiest and most refreshing summer dessert? Water and sugar, frozen and scraped into fluffy “shaved ice.” Sweetened blackberries tossed with lime juice make an excellent topping.