Easy

A beer cocktail for whiskey lovers, starring Highwest Campfire, a cold lager, lemon juice, and simple syrup.

Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn’t stop you from putting them on soft Italian bread, either.

This fresh, simple summer dessert recipe gets a slight twist with addition of tea. If you’re not a fan of Earl Grey, try it with chamomile, matcha, or jasmine.

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

Angela Dimayuga of Mission Chinese Food likes using whole dried ashwagandha root in this clay pot dinner.

The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise.

If you can’t find no-sugar-added pineapple, this recipe works with pretty much any dried fruit of your choice.

Maybe you’ve never thought to cook romaine before, but just think of it like any other leafy green and give it a try.

If you have a wok, gold star goes to you! Use it!

No tough strips of dry meat here.

Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing.

We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.

Making good vinegar, unfortunately, isn’t as simple as just leaving a bottle of wine open for a few months.

What makes this salad special is the miso ranch dressing and the pulverized nori.

Let’s not have a big fight about this: The MSG might not be essential, but just a tiny bit does magical things to these cukes.

Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing for spring veg.

Don’t call this compote jam, but it would be quite fine on toast.

Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.

If you can’t find budding chives, look for long, flat garlic chives at an Asian market and use those instead.

If you’ve never made posole, this is a good starter recipe.

Seek out a tortilleria if possible; it makes a difference.