Epicurious

This watermelon cocktail, inspired by the song by the Fania All-Stars, is a thirst quencher that makes us dream of dancing the night away to live salsa music.

This fresh, tangy, tropical-style cocktail plays up the rich rum finish in Angel’s Envy Rye, without overpowering the whiskey’s spice.

This light and modern take on the espresso and tonic is layered in the glass.

This cocktail works as an afternoon pick-me-up or an after-dinner drink. Shake the can of coconut milk before using.

This rum cocktail is a tropical riff on a gingery mule. Pomegranate gives it a lovely tartness, and there’s a refreshing bubble from the soda.

This makes enough milk tea glaze for one full recipe of gem cakes; you can halve the recipe if you’d like an assortment of flavors.

An easy press-in Nilla wafer crust cradles a silky layer of fresh banana cheesecake, which gets topped with a light and fluffy sour cream whip.

Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.

This dish, a riff on perennially popular sesame noodles, features sweet potato cellophane noodles. Pleasingly chewy and gluten-free, they’re a great alternative to wheat noodles, and particularly friendly to those living with Crohn’s disease, who often avoid gluten. Additionally, while classic sesame noodles are often made with spicy ingredients like chili, garlic, and onion—all of which can trigger a flare-up for people with Crohn’s, says registered dietitian Andrea Kirkland—these noodles are b.…

Buckwheat flour adds a deep, earthy flavor to spiced chicken-filled crepes.

Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that’s brightened by fennel and enriched with savory miso. 

The flavors in this dish are a combination of two tapas favorites: patatas bravas and huevos rotos. You get the best of both worlds with the runny yolks, crisped potatoes, chile-based sauce, and creamy mayo.

Monte Cristo sandwiches usually have a sweet element, like powdered sugar sifted over the top, or raspberry jam served on the side for dipping. In this version, you’ll cook green apple and canned green chiles down into a sweet and spicy compote to slather on your bread.

This shepherd’s pie uses ground chicken and leans toward warming flavors, incorporating bright bursts of the tropics—ginger, habanero chile, lime—as well as aromatic Angostura bitters.

Tagines are typical street food in Morocco, and this is the one that is most commonly found, except that street vendors cut the potatoes into small dice and I prefer to use new potatoes, which I leave whole if they are very small or halve if they are medium.

This omelet is flavored simply with nearly charred onions and fresh chives. To ensure the accompanying frites are soft and pillowy on the inside, they’re cooked in salted water before being fried.

This easy dinner is inspired by gomen, an Ethiopian dish in which greens are flavored with an aromatic spiced butter. Breaded tofu is a delightful counterpoint.

A cornerstone of Ethiopian cooking, this clarified butter is infused with spices and herbs native the region, giving it unique flavor and aroma.

This recipe lets mushrooms shine, turning them crispy and meaty—almost like carnitas. Top with a creamy, savory peanut butter and serrano salsa.

Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for chips.