Quick

A favorite from the land of the Jazz Brunch … Sometimes this is made with half-and-half, cream, or even ice cream to create a richer drink.

Watch out for these—they go down easy!

When I first got Rick Bayless’s Mexican Kitchen, I was so inspired by the recipes that I invited people over and made brunch for the first time in years. It was a warm, sunny New Orleans winter day, and I picked satsumas from my backyard tree and made these margaritas to welcome everyone.

Kenny Jackson named this drink after his Gemini heritage. Vya vermouth, which is made in California, is his favorite brand for this particular cocktail, but you can substitute other varieties as well. He says using crushed ice (as opposed to cubes) is crucial.

This pretty, rich-tasting pesto enhances simple grilled fish or meats (try it with grilled chicken thighs). You might also consider serving it on an antipasto platter rolled up in strips of grilled eggplant, or tossed with small balls of fresh mozzarella called bocconcini, or “little mouthfuls.”

Green and pungent, this is my favorite version of the famed Argentinean sauce. For a more traditional version, substitute fresh oregano for the cilantro, and red wine vinegar for the lime juice. Serve it with fat, juicy rib eyes, grilled chicken breasts, or tuna steaks.

In this hummus recipe, I use white Italian beans instead of chickpeas for a Mediterranean twist on the Middle Eastern classic. Luscious Garlic Confit (p. 193) infuses the dip with a sweet, rich flavor. This creamy, healthful puree is delicious with crudités, Seasoned Pita Crisps (p. 89), blue corn tortilla chips, or on a sandwich with grilled vegetables and (of course) hot sauce. White Bean Hummus can also partner with a few other items to create a beautiful antipasto platter. Just add, for example, roasted red pepper strips, marinated olives, and a few tablespoons of roasted garlic cloves. Don’t be surprised if this becomes one of your new (snacking and entertaining) staples.

This refreshing summer salad—a play of sweet and salty flavors—was inspired by some friends of mine reminiscing about the food they ate on a trip to Israel, where the pairing of fresh melon and feta cheese is fairly common. I was never one to sprinkle salt on my watermelon, but somehow with the addition of cucumber and citrus dressing, the contrast is incredibly refreshing.

Since the corn is not cooked for the salad, it’s important to use the freshest you can find, preferably from a roadside stand or farmers’ market. Serve the fritters warm, topped with dollops of cool sour cream.

The easiest way to core a pineapple is to quarter it and then slice off the tip of each wedge, as illustrated below.