Simple Cooking

Whether you spell it kefta or köfte or kufte or some other variation, you can find versions of these lamb or beef meatballs throughout the Middle East. The seasoning mixture here is simple, with spices you should already have on your shelf and you can play around, adding fresh or dried mint, grated onion, or a pinch of cinnamon. And if you like a garlicky yogurt sauce, by all means, add a minced clove.

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 pleasingly fiery cold buster that belongs in your fridge all winter long.

A lighter, brighter option for all you Caesar salad lovers.

"I'll juice just about any green, but spinach is my go-to. Melon just sweetens the deal." —Alison Roman, senior associate food editor

"A serving of spinach disguised as dip and an excuse to eat pita chips? Sold!" —Dawn Perry, senior food editor

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

The near-creamy sweetness of cantaloupe plays exceptionally well with tart raspberries in these frozen treats.

For a simplified version, skip the Fernet and increase the amaro to 1 3/4 ounces.

This is equally good drizzled over hard-boiled eggs or with crudité for dipping.

Bitter notes from grapefruit and ale balance the floral sweetness of the gin and liqueur—one sip and it will all make sense.