Fruit

"I like the fact that just three or four main ingredients can make a smashing result," says van Boven about this sweet and crunchy salad.

Mild, crunchy green papaya is not the same as underripe papaya. Look for it at Asian or Mexican groceries.

This lime-and-cilantro-infused cocktail will appeal to both Gimlet and Martini drinkers. We like to use Tanqueray for its strong juniper and spice profile.

"I like unsweetened whipped cream on top," van Boven says of this pavlova recipe, "because the fruit is sweet enough on its own."

Named for bar and spirits director Brian Bartels's former address, this is a more complex take on a Mimosa.

The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.

Adam Perry Lang makes this dangerously drinkable peach infusion with moonshine, a.k.a. "white whiskey," which is enjoying a comeback these days. Substitute it for the vodka, if you like.

Don't use your best Champagne for this dessert--any affordable bottle of Cava or Prosecco will do. The key ingredient in this machine-free sorbet is the apricots: Choose the ripest, most fragrant ones you can find.

Osteen likes to frost these cakes while they're still warm. They'll absorb some of the frosting, which takes on the consistency of a glaze.

Pineapple adds sweetness and a tropical twist to this classic mojito. Make sure to choose a ripe one: It should be very fragrant, with no soft spots or bruises. Or use fresh precut pineapple.

Granny Smith apples are ideal for this dish: Their sweet-tart juice complements the rich scallops, and they keep their shape when cooked.

Watermelon's natural sweetness gets a little boost from agave syrup instead of refined sugar in this refreshing summer beverage.

Banana's naturally creamy texture gives this dairy-free frozen treat its delightful consistency.

Sardines are one of the ocean’s most sustainable superfoods. Because they tend to fall apart, save half for topping the dish just before serving.