Fruit

The classic Campari-based cocktail, the Negroni, is equal parts Campari, gin, and sweet vermouth. Starting with the classic formula but then deviating from it, I replace the piney flavor of gin with the naturally acidic apple and pear, boosted by the warmth of Calvados apple brandy. The orange bitters give the drink a dry finish so it’s not overly sweet.

Call this a new Old-Fashioned. I replace the dated syrupy orange liqueur with fresh agave, which is essentially a citrus-type honey grown in the arid hillsides of Mexico.

A take on the margarita, this drink has Sombra mezcal, which greets your palate with a smoky introduction. The inherent peppery notes of mezcal and jalapeño are cooled by fresh pineapple and cucumber and balanced by fragrant cardamom. Mezcal is fermented and distilled from agave, so a splash of the nectar ties the flavors together.

This effervescent soda is a homemade variation of the popular soft drink. Fresh and bright, it’s the perfect post-yoga refresher. Put a little pizzazz in your day and try this wonderful fruity elixir.

In the scheme of desserts, panna cotta is not only one of the lightest, it’s thankfully also one of the easiest and fastest to prepare. The eggless custard sets with gelatin, but what really matters is the quantity used. If you have a heavy hand, then the result is more like cement Jell-O than melt-in-your-mouth. The infusion of the almonds adds a nutty-creamy flavor that’s satisfying without being cloying. Roasted pears set the whole thing off with a balance of texture and fruitiness.

This combo was born out of the remake of a classic cocktail, the Hurricane. Passion fruit adds a tropical flavor and I just love the crunch of the seeds. The result is a tantalizing and refreshing mix using one of South Florida’s most delicious fruits.

Like magic, this lemon pudding cake separates into two layers during baking: an airy and soufflé-like cake on top, and a soft lemony curd below. In truth, the first time I ate it I was convinced it was a cake and pudding recipe combined. This foolproof recipe is the perfect summer sweet, served simply with fresh berries and whipped cream. For the creamiest texture, it is important to bake the cake in a water bath. The hot water protects the cake from cooking too quickly, keeping the pudding super supple.

Fresh fruit caramelized and embedded in rich buttery cake makes a great dessert any time of year. Just about any seasonal fruit that you have on hand works very well in this recipe. Try peaches, apricots, and, of course, pineapple. The beauty of this one-pan cake is its simplicity: you don’t even need a cake pan. If the basil in your herb garden has, like mine, grown to the size of a bush, and you’ve had your fill of pesto, consider trying the basil ice cream recipe. Basil is a super fruity and floral herb, which to me is a natural for ice cream. When people take their first bite, the reaction is always the same: oh my God!

I totally owe this one to the brilliant simplicity of Hedy Goldsmith. A dessert panini? Why didn’t I think of that?! Now, dessert panini might not be your first thought, but this recipe brings a sweet new definition to the sandwich, tasting like a warm banana split in a cocoon of rich bread. If you own a panini press, then you already know that it invariably turns a regular sandwich into something irresistible. The texture contrast between the crunchy exterior and the soft, gooey interior is a big part of the sex appeal. The fleur de sel makes this dish; without the salty balance it would be way too sweet. This panini also rocks for brunch.

Pork loin is always welcome at any family table or dinner party, and thankfully it turns out to be as easy to make as it is impressive. Assemble it a day or two in advance and just pop the pork in the oven before dinner. The colorful jewel tones of the stuffing make this dish look as good as it tastes. Once you have the basic technique down, you can change the stuffing any number of ways—use different kinds of bread, dried fruit, wine, herbs.

Bone-in leg of lamb has marvelous flavor and is a traditional roast for festive family gatherings. There is a great deal of versatility in this cut, but my favorite way to prepare it is on a grill. Slow cooking on a grill keeps the lamb really tender and moist while adding an awesome smoky taste. The yogurt and lemon marinade helps carry the deep flavors of the lamb and also gives the meat a nice crust. The lamb needs to marinate for several hours, so plan accordingly. I love this with Greek Farro Salad (page 79), a bright, refreshing complement to the charred lamb.

A departure from classic chicken stew, this one-pot wonder with Middle Eastern flair is a little bit exotic but not off-putting or difficult to make in the slightest. In fact, my kids love it. The sweet apricots and salty olives play nicely off each other and collide under a shower of cilantro to jack up the flavor even more. The recipe should make a little extra for leftovers, which are even better the next day.

Succulent, tender, and aromatic, roast chicken is a dish that all cooks should have in their arsenal. There are many schools of thought on how to master the perfect roast chicken. My philosophy is the simpler the better. I don’t use a big roasting pan or rack, truss the bird, or change the oven temperature fifty times. As far as technique goes, I like to start roasting the chicken breast side down to protect it from drying out in the initial intense heat. Gravity also works on your side that way; all of the juices gather in the breast meat during the first half of cooking, keeping the meat really moist. Then I turn the bird over to finish cooking and brown the breast. Swiss Chard and Caramelized Onion Panade (page 183) makes a terrific side.

One of the kings among Gulf fish is definitely black grouper; I’m always compelled to order it when I see it on a menu. The fish boasts a subtle sweet flavor and fine texture, its creamy white flesh just firm enough to hold together when you cut into it. Black grouper is caught locally off the coast of Florida and sadly is often overlooked around the rest of the country. If you can’t locate some good grouper, striped bass or red snapper is a terrific substitute. The tangy lemon aïoli is a great all-purpose condiment to serve with poached shellfish or steamed vegetables. Here it also provides some relief from the richness of the dish, particularly the unctuous pancettacoated Brussels sprouts.

This gorgeous salad is the perfect balance of hot, sweet, salty, and sour that is the core of Thai cuisine. The cool mixture of mango, onion, and radish is topped with hot crunchy fried fish. This salad is downright addictive and will blow you away with its tastebud-awakening flavors and mix of textures. When cutting the fish, don’t worry if the pieces are not perfectly uniform. Take note: this salad doesn’t like to sit around, so serve it as soon as you can after you fry the fish. Leftover soy-lime vinaigrette will keep covered in the refrigerator for up to five days and is awesome tossed with chilled soba noodles or served as a dipping sauce for dumplings.

My kids, Ella, Lulu, and Harry, love making pizza at home and getting their hands in the dough. You don’t need a special oven to make great pizza at home, although I recommend purchasing a pizza stone from your local kitchen store to ensure a crispy and crunchy crust. While you are at it, pick up a pizza paddle too. They often are sold as a set and run only around $30, so they’re not a major investment. The pizza dough in Basics is extremely versatile and can be topped with basically anything you can come up with. Here I wanted to come up with a vegetarian pizza that was so packed with interesting flavors, no one would miss the meat. Radicchio and arugula provide a slightly bitter balance to the melted and wondrous cheeses.

Grapefruit and crab are a classic combo; the addition of pickled radishes is both a colorful and surprising flavorful enhancement. Leftover vinaigrette will keep covered in the refrigerator for up to two days and goes great with all shellfish, particularly shrimp.

I love thinking of alternatives to your classic steak and potatoes. This main course salad is hearty without being heavy and contains all of the elements of a balanced meal—meat, starch, and vegetables. Grilled beef, crisp fennel, chewy fregola (see Note), and bright oranges are finished with a drizzle of briny green olive tapenade in this Mediterranean-inspired skirt steak salad. Varying texture and temperature play a powerful role in the makeup of this dish, adding a whole other dimension. I’m a believer that opposites do attract; hot and cold—the grilled meaty steak and the cool crunchy salad—play off each other. Tapenade is a rich olive spread popular in the Mediterranean. The salty earthiness of green olive tapenade is the perfect complement for pasta, spread for crostini, or topping for baked sweet potatoes. Visit your market’s olive bar and purchase high-quality green olives; leave the little pimento-stuffed ones for martinis.