Citrus

There's really no other word for these burgers except: YUM. The flavoring and the satisfaction of a meal you can wrap your hands around is unmatched.

My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with a cup of coffee.

Coffee-Cherry Simple Syrup lends fruity and floral notes to this refreshing summer cocktail. The name is misleading: the syrup contains neither cherries nor coffee beans. When harvesting coffee, farmers pick coffee cherries, which are shelled for their bean pits. The beans are roasted to become the coffee you know. While the cherries are usually discarded, you can actually steep their husks in hot water for an aromatic tea.

While it’s still rhubarb season don’t miss the chance to bake it into pretty pink galettes.

Choose the best-quality fish for this simple ceviche.

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

"Compound butters are a terrific blank canvas," O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."

The colorcoded salad is one of Babylonstoren's signature dishes and always features a mix of fruits and vegetables on the same plate. Engelbrecht says produce that looks good together tastes great together, too, and she's developed specific vinaigrettes to complement the red, yellow, and green options.

Who says gremolata has to have parsley and lemon? No one who's tried this crunchy Thai influenced riff.

The dates act as both a sweetener and an emulsifier in this citrusy, mustardy vinaigrette.

Babylonstoren's chef Maranda Engelbrecht uses exotic tamarillos. If you can get them, great. If not, tomatoes are your best swap.

No need to buy preflavored vodka; we got great results making our own.

I love the way the sweet-and-sour rhubarb butter adds flavor to this chicken as it cooks—I think you will too!

Quick-cooking squid is perfect for a weeknight dinner. Look for it at a reputable fish monger or in your grocer's freezer section.

At Rioja, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.

Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's no need to find perfect-for-presentation fillets, so this is a great way to use those that aren't flawless, as long as they're fresh.