Fizzy and refreshing, this is your perfect cocktail for summer. Sophisticated, tasty and (fair warning!) very easy to drink on a hot day. So pace yourself, my friend! (Or follow the instructions in Step 4 to make it non-alcoholic.) So good!

Scallions in a quick pickling sauce infused with garlic and ginger and spiked with gochugaru. A nice accompaniment to steak, veggies, burgers, rice bowls or anything on the grill.

Lemons, peaches and thyme combine to fill every glass with the flavors of summer.

Green beans in a spicy-tingling ma-la Sichuan peppercorn sauce.

Shredded chicken tacos infused with ancho chiles and spices.

Tender sea scallops seared golden brown and served with a buttery white wine pan sauce. Delicious, elegant, and done in about 15 minutes. 

A grown-up sauce to elevate waffles or pancakes with aromatic juniper berries. Floral and intriguing, a little sweet (but not too much), with hints of pine and lots of natural charisma. Check out the Notes section for more about juniper berries and tips for success.

A little bit pesto, a little bit chimichurri, and lots of flavor! Spoon it over grilled meats or veggies, toss it with pasta, slather it over crostini or dribble it onto your pizza. Made with lots of fresh herbs, garlic and shallots, plus toasted pine nuts, mixed together in olive oil with a splash of lemon juice and a little Aleppo pepper.

Rice bowls made with shredded Chicken Adobo and sauce on top of garlicky brown rice with spinach, spring onions, cilantro, Aleppo pepper and toasted almonds.

Roasty-toasty cauliflower with turmeric and other warming spices, tossed with parsley and basil.

Grilled peaches drizzled with a tequila-honey sauce infused with Aleppo pepper and a punch of lime. It’s like a party for your peaches! (And for you, of course.)

Watermelon and lime blended into a frosty-cold dessert that’s simple to make, and sophisticated enough for any dinner party. (Double win!)

Super-refreshing, fizzy and fun lemonade cocktail infused with basil and sumac.

Arugula and prosciutto pizza with cracked black pepper and sea salt, drizzled with garlic olive oil and spiked with Aleppo pepper.

A spicy Indian-style curry that uses the whole beet plant from root to leaf. Caramelized beet cubes sauteed along with their stems and leaves in a mixture of onions, garlic, ginger, chiles and Indian spices, and served over spiced yogurt.

Melty, gooey cheese, with roasted poblanos. Scooped into a warm tortilla and topped with salsa and other goodies, you can think of queso fundido as a vegetarian taco option (but it’s more likely you’ll just think of it as heaven).

Caramelized eggplant, sauteed with preserved lemon, leeks and herbs. Funky, spunky and addictive.

Chicken breasts in cherry tomato sauce, infused with white wine, garlic, rosemary and cinnamon.

Collards simmered with butter, olive oil, garlic, ginger and spices, then finished with a bright squeeze of lemon juice. Addictively good, and guaranteed to make a collards-lover out of anyone.

A vegetarian burger where the cheese IS the burger. Halloumi cheese stands right up to browning directly in the griddle or on the grill, so you can skip the meat entirely. Slathered with garlic-mayo and topped with all the fixins, so you’re good to go.

Sweet frozen cucumber pops infused with sage and flecked with sumac.

Lemony-sweet basil frozen ice pops. Flecked with sumac, to bring nuance to the tartness and gorgeous pink color to your Spice Pop.

Frozen ice pops made from hibiscus-mint syrup blended with lime juice, frozen into a sweet summer treat.

Ice pops made with semisweet chocolate, Aleppo pepper, Mexican piloncillo sugar, cinnamon and cream. Chocolaty and slightly spicy, with a cinnamon twist.

We boost the lemon flavor by steeping lemon zest in the sugar syrup. Sweet, refreshing lemony goodness.

Cool, fizzy and refreshing drink, perfect for a summer day. Or any day. Add a little gin for a grownup twist.

Carrots, celery, corn, herbs, and whatever else you bring home from the farmer’s market, simmered with chicken and alphabet noodles.

Tomatoes, basil, Parmigiano-reggiano, balsamic vinegar, good olive oil, a good baguette. It’s summer, and you’re living the good life, my friend.

A classic Mexican breakfast that will stop you in your tracks. A lightly fried corn tortilla topped with flavorful beans, an egg and salsa de molcajete.

Salsa made from garlic, roasted tomatoes and serrano chiles, ground together in a molcajete (mortar and pestle) and served warm.