Easy

This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.

Coconut water is known for being a big source of hydration. It's a perfect potassium-rich pairing for a little vodka, lemon and aromatic Earl grey simple syrup.

Blood orange kicks up the vitamin C, potassium and antioxidants in this bracing cocktail. Citrus is a great way to release a little extra water weight—so you can detox (a little) while you drink.

The compote in this winter refresher provides a nice dose of antioxidants from fresh cranberries and cleansing notes from the ginger. Excess sugar is kept to a minimum with natural honey.

Toasted walnuts go the extra mile in this simple but versatile side dish.

Tuscan kale, also called black kale, dinosaur kale, Lacinato kale, and cavolo nero, has long, narrow, very dark green bumpy leaves; it is available at farmers’ markets and some supermarkets.

We’re big fans of the cabbage and crema that’s served atop Baja-inspired fish tacos. Along those lines, this crispy slaw brings out the best in a simple pan-roasted salmon fillet.

Orange-flower water can give even a simple fruit salad a faraway lilt, but adding too much of it leaves a dish tasting like old-fashioned soap. Use this ingredient with serious discretion—start with ⅛ tsp.

Pulling mussels from the shell is a delightfully hands-on way to get your lean protein. The little black shellfish are easy to cook; the only trick is to sort them carefully beforehand. Toss out any cracked shelled mussels, as well as any open ones that don’t close up tight when you squeeze them. The beards are the tough little fibers that help mussels cling to rocks; to remove them, just pinch the hairy fibers with a clean kitchen towel and pull. Don’t do this much before cooking, though, becau.…