Fruit

Hot ribs, meet cool slaw. Yogurt magically lightens the dressing.

Sprinkle this fresh take on lemon-pepper seasoning over olive oil-rubbed chicken or steak before grilling or roasting. It's also delicious strewn over grilled or pan-roasted cod or bluefish.

Packed with oats, nuts, and seeds, this energy booster can be made up to 1 week ahead. Serve it as a snack, or for breakfast with yogurt and any kind of seasonal fresh fruit.

This is our version of shichimi togarashi, the spicy Japanese condiment.

With a dish this simple, you need the freshest possible fish—and good technique. Score the flesh down to the bone to encourage even cooking, and be patient when making the first turn: If you oil the grill grate well and give the fish time to cook through, the skin won't stick.

The magic of this easy dessert happens in the fridge as the lemon juice sets the cream into a luscious custard— no eggs or gelatin required.

This recipe is so versatile you can use any type of chocolate, nut or dried fruit. Don’t expect leftovers!

Here's a take on the classic Blood and Sand cocktail, using Flemish-style sour ale or kriek (which means "cherry") lambic instead of cherry liqueur. Lambic is a distinctively Belgian style of beer, made with wild yeast as opposed to the carefully controlled fermentation of conventional ales. It is often flavored with fruit, such as cherries or raspberries. Thanks to Eben Freeman, who serves a version of this drink at Ai Fiori in New York City.

Maru is the name of the adorable Japanese cat whose love of jumping into and out of boxes has inspired us to waste many happy hours drinking beer in front of our computer when we should have been working instead. This cocktail has the popular Japanese lager Sapporo as its base, a crisp and well-carbonated brew that is typically paired with sushi. Here, the slight bitterness of the beer is tempered by tart berries and mandarin oranges.

Eddy was inspired by his Afghan mother-in-law's recipe for firni, traditionally a special-occasion milk pudding with pistachios and cardamom. The subtle rose flavors blend well in this only slightly sweet simple custard with green, red, and white colors. It can be made a day ahead and served at room temperature or slightly chilled.

Michael Laiskonis uses a little sugar and the gentle heat of a double boiler to draw out the berries' juices without cooking them, yielding a vibrant sweet soup.

Want the fluffiest ice? Scrape the frozen mixture with a fork every 30 minutes to create smaller crystals.

Forget the mezcal. Use this chile-infused tequila in Margaritas and Palomas—salt-rimmed cocktails made with tequila, lime juice, and grapefruit soda.

You may never bake a cheesecake again; Laiskonis sets his super-light filling with gelatin instead of eggs and flavors it with a refreshing hit of citrus.

You bought the freshest-looking shrimp, baby squid, or whole fish you could find. Now what? Follow Pelaccio's road map for any kind of seafood: Marinate it in turmeric and fish sauce, grill it quickly over high heat, then pair it with a fiery dipping sauce.

Try this refreshing dessert with other firm, ripe fruit, including pineapple, peaches, or plums. Chill any leftover syrup for sweetening iced tea or cocktails.

Thai-flavored rice pudding is frozen into creamy ice pops. Dried apricots add subtle color and a satisfyingly chewy texture.

Quickly grilling kale makes it crispy. Pairing it with fresh plums and ricotta transforms it into our new favorite salad.