Fruit

The joy of a chopped salad is that there is no need to compose each forkful to make sure you have the perfect bite—every uniformly sized morsel is already tossed and mixed together for a whole plate full of perfect bites. Green, almost grassy in flavor, asparagus is one of spring’s delights. Grilling enhances its flavor and imparts a pleasant bit of char to the salad. Briny olives, sharp cheddar cheese, and tender chickpeas add substance to the mix, while crispy bits of fried pita bread lend a salty crunch and additional texture. (We make our own pita chips at the restaurant, and the directions to do so are here, but you could certainly skip this step and use crumbles of your favorite bagged pita chips instead.) Slightly sweet, slightly tart, definitely delicious, this Meyer lemon dressing pops with whole grain mustard, lemon zest, and honey.

Miami! That’s where a bite of this lush crab cocktail takes me. The tropical touch of coconut milk and ripe mango enhances the natural sweetness of lump crabmeat. A good dose of lime juice and a healthy dash of habanero hot sauce keep the dish fresh, not cloying. Salty plantain chips—found at most grocery stores or Latin markets—further boost the Latin vibe.

This salad is a refreshing choice for an elegant lunch on a summer day. Succulent crab, creamy cubes of avocado, salty olives, and sweet grape tomatoes are folded into a mixture of cool mayonnaise and bright red wine vinegar. Cayenne pepper and Spanish paprika add a touch of heat and depth to the mix. Mesclun greens tossed in a sunny Meyer lemon dressing make the crab salad’s bed. Sweet blue crabs are found in the waters of the Atlantic and the Gulf of Mexico. Their silky texture and rich taste make them my crab of choice—no matter from where a dish’s inspiration may come.

This is a sophisticated take on an American classic, the Waldorf salad. Tart crisp apples, piquant blue cheese, and rich, crunchy walnuts combine to create a salad with layers of flavor and texture. Slightly sweet, deliciously tangy pomegranate molasses is the key ingredient in the vinaigrette, binding all of the elements in place of the traditional mayonnaise-based dressing. Tender baby spinach and crisp endive amp up the fresh factor of this hearty salad.

This was on Bar Americain’s lunch menu on opening day, and in the years since then it’s become a staple for the lunch crowd. I first started serving a swordfish club at Mesa Grill years ago, and its popularity prompted me to redesign the sandwich with a more distinctly American feel. Creamy avocado slices add a nice touch of richness to the lean, meaty swordfish. Juicy tomato, peppery watercress, and a fresh lemony mayonnaise complete this vibrant sandwich. Serve with Barbecued Potato Chips (page 163) and pickled carrots and okra if desired.

Sangrita is actually a spicy cocktail mixer meant to be sipped alternately with shots of tequila. However, it can also make a perfect nonalcoholic option to serve at brunch or as an aperitif. Fresh citrus juice adds a bright note, while the guajillo chile and smoked paprika add earthiness (and, of course, smokiness). Caramelizing the onion instead of adding it raw mellows out the flavor and adds a touch of sweetness.

Bourbon is a truly American product, with Kentucky producing 95 percent of the world’s supply. According to federal law, bourbon must be at least 51 percent corn, distilled to less than 160 proof, and aged for at least two years in new charred-oak barrels. Bourbon also must be made in the United States. In other words, a foreign product that meets all of the other requirements cannot be sold here as bourbon. I love drinking bourbon straight up or on the rocks and using it in both savory and dessert sauces. It is without a doubt my spirit of choice. I also enjoy mixing it on occasion with other ingredients as long as those ingredients don’t mask the slightly woody, slightly floral taste of the bourbon. This drink is an American twist on the French 75, replacing the traditional cognac with bourbon and adding orange juice for freshness.

Pimm’s No. 1 is a gin-based beverage made from dry gin, liqueur, fruit juices, and spices. When combined with club soda or ginger ale and a cucumber spear, it becomes a Pimm’s Cup. Pimm’s No. 1 was created in the mid–eighteenth century by English oyster bar owner James Pimm. The recipe is still a secret; supposedly, only six people know exactly how it is made. It has a dark golden brown color, a medium body, and a taste of quinine, citrus fruits, and spice. Its low alcohol content—only 20 percent—makes it a perfect lunchtime cocktail. The cocktail found its home in the States in New Orleans in the early twentieth century when an anglophile bartender at Napoleon’s put it on their menu. The addition of lemonade distinguishes the American version from the classically British Pimm’s cup.

Each year on the first Saturday of May, you will find me at Churchill Downs, drink in hand, cheering the horses to victory at the Kentucky Derby. The derby is the first jewel in the Triple Crown of Thoroughbred horseracing and is a magical event steeped in tradition. One of those traditions and the drink in my hand mentioned above is the Mint Julep—bourbon, mint, and sugar served in an ice-frosted silver julep cup. My version of this drink may not be traditional, but it is definitely a winner.

This is David Alan’s take on an old-fashioned that incorporates a smoky flavor from the home-smoked orange juice used as a base. Although smoked juice adds an extra layer of flavor, the drink also tastes good with plain orange juice.

A great do-ahead dessert for a large crowd. Although I make it most often with fresh peaches, the recipe works with just about any fruit-nut combo you can dream up, including fresh berries and hazelnuts, fresh pears and almonds, bananas and pecans, or even craisins or raisins and pecans.

This recipe is from Laura Emma, the mother of my friend Sohnne Hill. Sohnne says it was one of her mother’s favorites. After testing it, I know why. Packed with an abundance of fruit, hiding a tender layer of crust in its midst, and topped with a crisp, golden brown top, it is the ultimate comfort dessert.

I met chef Kevin Stewart and his partner, Richard Cordray, at my friend Loncito Cartwright’s South Texas ranch. Kevin prepared this dish using Loncito’s grass-fed lamb and I asked for the recipe, named after Kevin and Richard’s former Marfa restaurant, Blue Javalina. Wild packs of javalinas—compact, coarse-haired, piglike animals with short snouts—roam the high plains of West Texas. Javalinas do not come in blue, nor do they make for great eating. Loncito’s lamb is a different story. His grass-fed lamb has a mild taste that appeals to even the most reluctant lamb eater. It is available at select farmers’ markets and specialty foods stores throughout Texas.

Cookies at Rather Sweet Bakery are very large, and that’s how our customers like them. For a dinner or cocktail party, I prefer small cookies. That way guests can indulge in more than one sweet finale. I’ve found that a dessert tray stocked with a variety of one- or two-bite treats is extremely popular. This recipe is adapted from a sugar cookie recipe given to me years ago by The Austin Chronicle’s food editor, Virginia Wood. Now that I’ve added fresh lemon juice and chocolate, she probably won’t recognize it. (Pictured opposite, bottom right.)

Lightly sweet and refreshingly tart, white sangria marries beautifully with just about everything Tex-Mex. It goes together easily in advance, making it one of my top picks for parties of any size.