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Like creamy parsnip purée and shawarma-spiced carrot salad.
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Nothing says late summer entertaining quite like buttery, Old Bay–scented shrimp that you shell and eat with your hands.
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(5)
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Melissa Miranda shares her version of a Bombay & Tonic taking inspiration from the Philippines with a riff on the Gin Pom. With grapefruit, ginger, cardamom bitters, a squeeze of lime, and Bombay Sapphire, this drink will remind you of being on the beach.
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(5)
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We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.
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(5)
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Don't scrap your scraps. Repurpose them for one of these 22 recipes instead.
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DeVonn Francis shares his new spin on a Bombay & Tonic. DeVonn uses pineapple as a nod to his Caribbean roots, celery to complement the herbaceous notes in the gin, and bay leaf to tie all the ingredients in.
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(5)
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Rather than tossing your orange peels, add a few to a batch of warming chai for a soothing sick-day (or any-day) beverage.
4.4
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This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
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When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.
3.5
(3.51)
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“This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.” —Claire Saffitz, assistant food editor
4.0
(3.92)
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4.7
(4.67)
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Andy Baraghani shares his own version of a Bombay & Tonic. Andy muddles mint and ginger to recreate a G&T inspired by his travels to Spain.
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(5)
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When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)
3.0
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5.0
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If you can find hakurei turnips, a small Japanese variety, grab them! They’re mild and sweet, and you can leave their tender skins on.
4.0
(3.86)
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Vegan
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Why shell out $5 when you can make energy bars at home? Packed with tons of flavor and punch, this DIY super snack will power you throughout the day. The dried prunes in this recipe give the bars a chewy consistency with the ground pistachios function as both a nutrient-rich building block that lends structure and as a textural element that conveniently contains good fats and proteins to keep you satisfied. Pro tip: Rinse your hands under cool water or give them a quick shot of non-stick spray..…
3.0
(2.9)
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Cel-Ray (celery soda) and Pimm’s make an unsuspecting great pair in this easy spritz.
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This gomae recipe has a simple soy-sesame dressing that makes it a versatile side dish for whatever else you’re cooking.
3.0
(3)
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If you come across turnips with good-looking greens still attached, use in place of the kale.
4.3
(4.27)
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3.6
(3.59)
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Choose a mild and creamy Gorgonzola for this dip—and then smear it on everything you can.
3.7
(3.68)