Dan Monick

This Levantine-inspired leg of lamb recipe from the duo behind L.A.’s buzzy restaurant Animal makes for an impressive, and festive, centerpiece. The Flintstonian-sized bone lends flavor as the meat braises, but if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.

Also known as the “cooked to hell” method, this braise renders the greens meltingly tender.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags. Pair this salad with a Shawarma-Spiced Braised Leg of Lamb for a Levantine-inspired feast from the duo behind L.A.’s buzzy restaurant Animal.

Raisins?! In a grain salad?!? Sounds dubious, but their sweet and chewy demeanor is A+++ in this herbaceous and slightly spicy side.

Kohlrabi is underappreciated and misunderstood. But we’ve decided it’s got our favorite crunch: sweet, dense, and snappy (think broccoli stem). We can thank the duo behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal for this one.

This squeaky textured cheese goes great with salty olives and herb-spiked olive oil. 

Two types of rum double the fun in this citrusy punch. If you can’t find kumquats, add another orange.

No blood oranges? Use 4 navel oranges instead, and slice into 5 or 6 rounds, depending on their size.

These pickles—from the minds behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal—will have the most vibrant color and snappiest crunch the day they are made.

Go big with garnishes--it should look like there's a garden growing in there.

Muddled peas add a fresh twist. Pouring through a fine-mesh strainer makes for a clean-drinking cocktail.

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

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