blender

Of all the ceviche relatives, this one is arguably the easiest and most refreshing (not to mention, as many Mexicans will tell you, a great hangover cure).

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

Why use frozen berries in the summer, when local fruit is at its peak? Because we love fresh local berries so much when whole or, in the case of strawberries, when sliced as well, puréeing them seems almost a sacrilege. If, however, you've got a surplus of fresh berries, go ahead and purée them.

この味は驚くばかりである! We make White Miso ice cream in the summer with peaches, in the fall with apples, and in the winter with pears. Alice Waters would be so proud of us . . . you know, if she knew who we were. Doing a flavor with miso was a natural and logical extension of our love for savory elements in our ice creams. Miso is a thick traditional Japanese soy paste that's often used as a condiment or a flavor ingredient in cooking, and it's been growing in popularity as an ingredient in desserts. Since miso is so salty, this is one of the few recipes in the book that doesn't call for added salt or vinegar. In his search to get the flavors right, Jake went to a Japanese supermarket and bought pretty much every kind of miso in the joint: red miso, mixed miso, rice miso, purple miso, soy-only miso, miso-horny, and so on. He eventually settled on a white style. White miso is much more delicate than its counterparts. It's mellow. He still doesn't know what the label says, but boy, it sure gets the job done. White Miso is another "Wow" flavor, with distinct umami undertones that pair well with the seasonal tree fruits. It also goes secretly well with a scoop of Guinness Gingerbread, or simply a little splash of olive oil on top. Inspiration: Jake used to serve miso apple butter with crepes and olive oil ice cream.

This creamy pesto is indulgent without being overly rich, thanks to heart-healthy avocado and just a touch of olive oil. Also, since it uses a fresh avocado for its creamy consistency, rather than pricey Parmesan cheese, it's less expensive to make than traditional pesto.
It happens to be vegan, but don't let that deter you (if you're the sort of person usually deterred by vegan recipes)—it's fabulous, particularly with fresh heirloom tomatoes. I also like it as a dip for vegetables or slathered over grilled fish or chicken. Use soon after making it though, as the fresh avocado will go brown if it sits for too long.

Since I've spent so many years eating and cooking in Spain, I would be remiss if I didn't include a gazpacho in this book. But alas, this is not your abuela's gazpacho. In this version, peaches, plums, and watermelon all come together in a bright, colorful, chilled soup that is topped with a single seared diver scallop. The tart sour plums allow the sweet plump scallop to feel a little less self-conscious in its summery dress. If you can't find sour plums, substitute sweet plums, preferably golden plums, plus the juice of 2 lemons.

I've eaten split pea and ham soup for as long as I can remember. On chilly days when my dad was being stingy with the heat, it especially hit the spot. But this concept is just as good in the springtime, when sugary fresh peas show up at the greenmarket. Although I must admit that I rarely feel like shelling peas at home after a long day in the kitchen, and I love frozen peas, which are consistently fine, so that's what I call for here. The finished dish is bright green and sweet, with little chunks of ham, carrots, and cool white blobs of crème fraîche floating on its surface.

this is currently my favorite salsa! The unexpected addition of apples makes for a great texture and adds to the sweetness of roasted tomatillos. I also like to add some diced fresh apple right at the end, for freshness and crunch. Take a flour quesadilla, add some sliced avocados, and top with this salsa. Perfection.

These cinnamon-sugar dusted fritters are traditionally dunked in a cup of creamy hot chocolate—and who are we to argue with tradition?

We usually turn to fish for omega-3 fatty acids and their brain-enhancing powers, but walnuts are a great vegetarian source of the nutrient.

Nuts and seeds have been making their way into Mexican sauces and salsas for centuries. The nutty sesame seeds in this salsa, which is served at a very popular small restaurant in Tijuana called Mi Rincón Cenaduria (My Restaurant Nook), give it body and depth. Use this on steak tacos or even with grilled chicken. Peanuts can be substituted for the sesame seeds.

This coconut curry adds a tangy note to a South Indian menu. This recipe is part of our menu for Sadhya, a South Indian feast.

This quintessential Kerala vegetable curry marries many of the best ingredients of the region: coconut, curry leaves, green chiles, and a host of tropical vegetables. All the vegetables are cut into batons and poached in a spiced yogurt-coconut sauce. This recipe is part of our menu for Sadhya, a South Indian feast.

This is the classic salad dressing, one I rely on all the time not only for salads but as a marinade for meats, to drizzle on crostini, and more.

This is a robust dressing that is good with strongly flavored greens like escarole or spinach. It’s also very good on grilled foods and vegetables like potatoes, or as a dressing for chicken and pasta salad. Because the garlic thickens the dressing and gives it body, less oil is needed than for a conventional vinaigrette.