Vegan

These Mexican-style pops are loaded with pieces of fresh fruit.

We find that the kids are more likely to eat spinach when it's chopped and not "stringy." Their word. Not ours.

This Tunisian mixture elevates everything from flatbreads to <epi:recipelink id="365691">grilled lambepi:recipelink. Make extra so you'll have some on hand all summer long.</epi:recipelink></epi:recipelink>

Use this quick syrup to make fresh cherry colas or Old Fashioned cocktails.

Skewering and grilling whole garlic cloves gives this vibrant sauce its smoky sweetness. Make the salsa as chunky or as smooth as you like.

Look for dried hibiscus flowers at specialty food shops and Latin markets.

This variation on the traditional Indian beverage is like a frosty cold, bright ginger beer. Cardamom gives the drink a floral undertone, and tart lime juice and sea salt add refreshing balance.

We modeled this simple frozen dessert on a favorite paleta, or Mexican ice pop. You won't need an ice cream maker, but do plan ahead so that you have time to purée the ice in a processor three separate times for the smoothest texture.

Canned chipotles, along with tomatillos and onions charred under the broiler, give this salsa its smoky undertones.

This versatile condiment is a staple in Mexican kitchens and adds refreshing acidity to both the pinto beans and tacos.

What the lime is to Mexico, the yuzu is to Japan: a versatile citrus whose bumpy rind and juice are used in all kinds of dishes. Yuzu's flavor? Imagine a cross between a mandarin orange and a lime. The juice makes a floral vinaigrette; it's also used in ponzu, an addictive Japanese dipping sauce. Bottled yuzu juice can be found at specialty foods stores and Asian markets. If unavailable, substitute 3 tablespoons fresh lime juice and 1/2 tablespoon fresh orange juice.

Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich. They're sold frozen, and sometimes fresh, wherever you buy Thai groceries. If unavailable, substitute an additional 1/2 teaspoon lime zest for each lime leaf.

Fresh and piquant, this crowd-pleaser is a classic.

Fresh ginger and crushed red pepper flakes give this recipe from Portland's Grüner restaurant its fragrant, pleasantly spicy kick.

Whole wheat couscous, a newcomer to supermarket shelves, gives this dish a nutty flavor—though standard couscous works just as well. Serve it with Slow-Baked Salmon or Miso-Glazed Salmon Steaks .

At San Francisco's Contigo, chef Brett Emerson created this muddled soda to showcase the small, sweet strawberries he finds at the farmers’ market.

I used to be reluctant to open a bottle of wine at home unless I was entertaining, because I’d drink a glass or two and then have to contend with the leftover vino. There are various ways to deal with it (see sidebar, page 23), but once I discovered this idea from blogger Michele Humes on SeriousEats.com, it was a problem no more. Even lesser-quality wine becomes a deeply flavored condiment good for drizzling on ice cream, chocolate desserts, or citrus segments. It can be used for layering in a parfait with Greek-style yogurt (see page 161) or for hydrating dried cherries in a tart with almonds (page 163). I tend to use whatever spices strike my fancy at the time; with red wine, I like this particular combination, but whole cinnamon, cloves, and/or allspice, for example, could be used for a more pronounced flavor. The best thing about this syrup? Once you cool it, it can be refrigerated in an airtight container indefinitely.

Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious. Salad greens are hard to come by in Cuban cooking. But an avocado salad—simply made by topping sliced avocado with red onion slices, olive oil, and vinegar—is both traditional and refreshing.