No-Cook

Yes, this is what your boring bagels have been clamoring for—you just didn’t know it. While it definitely adds a great kick to the more standard bagel varieties (egg, sesame, poppy, and so on), those who really like to start their day with fire-breath will rejoice once they’ve put a shmear on a toasted garlic, onion, or everything bagel. If you’re feeling extra ritzy, lox would certainly be a welcome addition to the party.

While certainly decadent enough on its own as a dip for crusty baguette or chewy ciabatta, this pesto is right at home as a base spread for all sorts of panini. Of course, it’s also a natural tossed in with penne or fusilli pasta (hot or cold), and it makes an excellent marinade or finishing sauce for chicken, salmon, or any delicate whitefish.

Dear Idaho: plant more potatoes. Once people swipe a fry or tater tot through Sriracha Ketchup, only two major food groups will exist: 1) Sriracha Ketchup, and 2) potatoes. Oh, did I mention this turns hash browns and home fries into a new kind of incredible? Besides its propensity for spuds, this crimson condiment works wonders for burgers, corndogs, hot dogs, meatloaf, and much more.

This simple combination looks relatively mundane, but I assure you it will become a staple in your refrigerator. Besides being beyond easy to make, it is extremely versatile and will jazz up any tired old sandwich. Try it in egg salad, on a burger, or as a dip for fries, or make your own spicy tuna rolls at home!

I first tasted this drink in Tabasco, where they grow some of the best cacao, and fell in love with it. It’s traditionally made with freshly ground toasted cacao beans, but in this recipe I call for I cocoa powder because it’s more readily available. Pinole is a flour made from toasted dried corn kernels. It has a wonderful nuttiness and is often mixed with cinnamon and sugar and stirred into water or milk for a delicious beverage. You can find it at specialty grocery stores and online. In Mexico, many people think the natural sweetness of the corn is enough, but I included sugar in this recipe because I think it’s more of an acquired taste. Honey is also quite nice in this beverage, so substitute it for the sugar if you prefer.

In Mexico, you know that guava season has started when the fruit’s sweet aroma perfumes the air. There are many varieties of guavas, and, thankfully, more and more of them are available in the United States. The skin can be yellowish (often with brown spots) or green, and the flesh may be white, yellowish, or pink. Look for guavas that are very fragrant and feel slightly soft but not mushy. They have many tiny seeds, which are edible, so you can choose to leave them in or strain the drink if you prefer. Personally, I always choose with seeds.

This is the kind of drink that made me feel like a grown-up when I was little. It feels like a cocktail, but there’s no alcohol (though you could certainly add some vodka or rum). You can make it with precut canned pineapple, but it’s so much tastier if you get a fresh, whole pineapple and use that.

When I was growing up, my sister and I often went to the market with my mom. There was a great juice stand where they made all kinds of aguas frescas and smoothies. This was my sister’s favorite one. It’s incredibly refreshing, and really good for you, too. The type of alfalfa used for these drinks resembles wheat grass and is grown abundantly in Mexico; you may be able to find alfalfa at nurseries and farmers’ markets. Pineapple is commonly mixed with a variety of green herbs. In the Yucatan, for example, it’s often blended with chaya. If you can’t find alfalfa or chaya, use a couple tablespoons of fresh mint.

This quick and refreshing drink is great on its own, but it’s also a good base for other beverages. Try stirring in some chopped fresh mint, raspberries, honeydew, or pineapple, or a combination. I’m not sure how it works, but rubbing the end really does help remove bitterness from standard cucumbers; the trick doesn’t apply to English or Persian cucumbers.

When I first moved to the States, I often had major cravings for this beverage. In Mexico, chia seeds are sold in most markets and spice shops, but I couldn’t find them anywhere in the States, and when I tried to explain what they were, people looked at me like I was crazy. Then, late one night when I was watching TV, I saw this thing called the Chia Pet. I had found my seeds! Chia seeds look like poppy seeds, but when soaked in liquid for a while, they bloom and develop an awesome gummy texture. This limeade is made using the whole lime, which gives it a slight bitterness, but trust me: it’s so good you won’t want to make it any other way.

This type of ice is very popular, and why wouldn’t it be? It has the perfect combination of sweet ripe mangoes, spiciness, a little acidity, and saltiness. This recipe calls for chamoy, a sauce or condiment made from pickled fruit, usually apricots or plums. Chamoy is a little salty and acidic and it’s an acquired taste, but I personally love it and encourage you to try it if you haven’t.

Glorias are a typical dessert in Veracruz. Traditionally, they use a syrup made from grosellas, a small red fruit similar to a red currant. Since it’s hard to find grosellas outside of Mexico (but by all means use them if you have access!), I used the syrup from the Raspado Rojo as a successful alternative. However, you can also use red currant marmalade by thinning the marmalade with a bit of water and cooking it over low-medium heat until you obtain a light syrup consistency (you can blend it if it’s chunky). I was quite surprised that I liked this concoction because I’d imagined it was going to be super sweet—but the ice helped balanced everything out.

This is a wonderful all-purpose topping for cakes, fresh fruit, granola, and more. Though the taste is rich and velvety, it’s actually low fat and packed with protein as an added bonus.

Here’s a delectable custard-style filling that’s low-fat and dairy-free. It’s delicious piped into the center of a cupcake for a creamy citrus surprise.

I try to cut fat and calories wherever I can, so I generally use a combination of cream cheese and Neufchâtel when I prepare this frosting. It’s great on virtually any cake and a perfect match for Sunrise Carrot Muffins (page 7).

This new-fashioned whipped cream makes any dessert just a little bit better. This is a great topping for ice cream treats or for use as a cake frosting or filling. To frost a large cake, increase this recipe by half; to frost and fill a cake, double the recipe.

The delicately tangy flavor makes a lovely frosting for carrot and banana cakes.

This ice cream is fabulous drizzled with hot fudge sauce—a decidedly sophisticated treat for adults.

Let the others turn green with envy. This pistachio ice cream is a reduced-fat version, but has all the taste and texture of the classic.

This strawberry ice cream has an old-fashioned pale pink color with delicious chunks of whole fruit inside. Using light cream and milk in place of heavy cream reduces the fat and calories without compromising the taste.