No-Cook

Not quite so popular these days, this style of cocktail demands a steady hand to layer the ingredients, starting with the densest and ending with the least dense, to create the drink's snazzy colored stripes. The pousse-café glass is a specific vessel, but try it in a champagne flute or another glass you have to hand before you invest in extra equipment.

If you want a real taste of Cuba, you have to start with a mojito. Rum, lime juice, mint…you've got the drink of Hemingway in your hands. For a delicious spin on the classic, try this version. Sweet, tart, and bursting with fruity flavor, blackberries are an outstanding addition.

Wiśniówka "Life is dandy, cherry brandy!" So goes a line from a poem by Russian writer Osip Mandelstam—meant to be ironic, of course, as he lived in the darkest days of Stalinism and died in the Gulag. Cherry brandy, cherry vodka, cherry liqueurs: These are the obvious consequence of Eastern Europe's famous and abundant cherry orchards, of which there are just as many in Poland as there are in provincial Russia. Do note that this recipe works for any kind of fruit that is not too sweet. In particular it is worth trying with black currants or Polish jagody—wild blueberries—if you can find them. The quantities given here are for a 34-oz/1-L jar, but do reduce them (or increase them!) in proportion to the bottle you are using.

This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn it into a vegetarian meal, fold in sliced hard-boiled eggs.

Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.

Marinated white anchovies bear little resemblance to the pungent salted brown ones packed in oil. They're plump, vinegary, tender, and addictive when paired with the crisp frisée and chewy bread in this sandwich.

Makes enough for a standard doughnut recipe.

A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted spices and olive oil poured over the cheese add a warming boost of flavor.

Muddled peas add a fresh twist.

Martini drinker? Try this Italian take on the Vesper, which uses the slightly sweet aperitif Cocchi Americano.

This cooling raita, or yogurt sauce, is a popular condiment for Indian feasts. It's also great with lamb chops.

It goes without saying, but the sweeter and riper your strawberries, the better this adult slushie will taste (and look).

Drizzle this sweet-salty vinaigrette on green salads or on roasted carrots.

"Yogurt lightens this riff on hummus. It's fantastic with pita chips or crudités." —Chris Morocco, associate food editor

"Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste." —Sue Li, recipe developer

Tasty, and healthy, too: Coconut water is high in potassium and other electrolytes. And Flaxseeds are a good source of beneficial omega-3s.

"I love to give tangy, sweet pineapple the Mexican-corn treatment by sprinkling it with salty Cotija cheese and dusting it with cayenne pepper." —Chris Morocco, associate food editor

Easy Marzipan, in some form or another, has been in existence for almost a thousand years—likely even longer. Its history is long and convoluted, but in One Thousand and One Nights there is mention of almond paste eaten as a treat, and by the 15th century it was widely documented as a popular indulgence. In fact, according to our hero, food science savant Harold McGee, Leo da Vinci even got into the marzipan-sculpting game (and lamented the philistines who unhesitatingly devoured his little works of art). These days it's mostly associated with rock-hard models of fruit, but if you've ever tried those and aren't a fan, we urge you to make a batch of your own. Fresh marzipan has a lovely delicate flavor and light texture, and is wonderful dipped in dark chocolate. Of course, if you want to get all arts-n-craftsy on what is basically delicious modeling clay, be our guest. (Leo would approve.)

Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes. This recipe makes enough vinaigrette for three large salads.