blender

Homemade harissa is simpler to make than you might think, and packs a flavorful punch on swordfish.

This smoothie transports you to the tropics with the mango and pineapple. I usually make it in my Chicago kitchen on a rainy day when I need some bright flavors.

Add sweet-tart flavor and a hint of spice to a slushy margarita with frozen raspberries and grated fresh ginger.

Serve this spicy-sweet sauce with thick-cut fried potato wedges, or use it as a glaze for pan-seared chicken thighs.

Combined with coconut milk, it’s the base for your next Thai curry.

There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

Fresh cantaloupe + coconut make for the perfect summer cocktail.

It might be hard to go back to regular iced tea ever again.

Avocado—for dessert?!? Well, it is a fruit, after all.

Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.

Wow! This flavor-packed limeade is a real thirst quencher during the dog days of summer, when watermelon is at its best. Should a festive occasion arise, it also makes a wonderful margarita mixer when paired with premium white tequila.

The crispy, crunchy tempura kale in this salad takes the place of breadcrumbs, adding a filling bite that will have you going back for more.

If you love the citrusy bite of Campari, it’s time to meet your new summer drink.

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.

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.

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!

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

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

Though Birrieria Zaragoza uses goat, this deeply spiced braise is equally good with lamb.

With a few fresh leeks, a hint of citrus, and a dash of cayenne, this all-in-one brunch dish is both luxurious to eat and easy to make.

Replacing soda water with a beer float makes for a frothy, refreshing twist on the Americano, a classic Italian cocktail.

Walnuts add a touch of bitterness to balance the sweet dates blended into this favorite Southern California ice cream treat.