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In the early 1900s, New York state had more than one thousand stills on local farms. Then Prohibition started in 1920, spelling the legal end for the country's distilleries, both large and small. It took eighty-three years for a New York distillery to pick up the torch, but finally, in 2003, Tuthilltown Spirits launched, becoming New York's first small-batch whiskey distiller since the "Noble Experiment" put everyone out of business. When New York City bartenders Jim Meehan and Karen Fu set out to craft a cocktail that honors their home state, which happens to be the second largest producer of apples in the country, they reached for Tuthilltown's Heart of the Hudson vodka, made from apple cider from local orchards. Muddled Granny Smith apple plus fresh mint and saké give the drink a deliciously fresh, green-apple crispness.

Editor's note: Use this recipe to make Black Rice with Squid .

• Picada is an aromatic sauce traditionally used in Catalan cuisine as a base flavoring for many dishes. It is also often added toward the end of cooking.
• Picada will keep for 1 week in the fridge or 6 months in the freezer.

Bread with chocolate is a popular dessert in Catalonia. When we cook it at El Bulli, we add extra-virgin olive oil and sea salt.

Editor's note: Use this recipe along with theGazpacho . (This recipe is for fried croutons, but if you prefer to toast the croutons, preheat the oven to 375°F. Spread the croutons out on a baking sheet and bake for 8-10 minutes)

This traditional Thai-style soup is my personal favorite. I love coconuts, and this soup is all about the coco. I like to use different ages of coconut meat to get varied textures. A more mature nut makes a chunky soup, while a younger one makes a creamy soup. I also like to use a variety of hot peppers: jalapeño, serrano, and even the super-spicy Thai chile, just to get a wide range of spiciness. Some peppers are hot as you eat them, others after you eat them; my favorites are hot only when you stop eating them.

Thailand has been heavily influenced by Indian culture. India's religion, music, and especially their food have all become part of Thailand's heritage. Curries are often thought of as an Indian thing, but Thai versions of curry are just divine. Serve this dish with Tom Yum , if desired.

This is an adaptation of a recipe created by our local berry farm.

The vanilla sapote is misnamed since it is actually not a member of the sapote family but a member of the citrus family. Vanilla sapotes, also called white sapotes, are green on the outside with pale ivory flesh. The green sapote (a true sapote) is green on the outside and orange on the inside. Look for vanilla sapotes at Latin markets and specialty produce stores.

Customize this one to your liking, from the fillings to the doneness.

Look for shichimi togarashi, a Japanese seasoning mix, at Japanese markets and savoryspiceshop.com.

Use this for a glossy finish on the Chocolate Hazelnut Cake with Praline Chocolate Crunch and for assembling the Milk Chocolate and Salted Caramel Gâteau Saint-Honoré . It's also great drizzled over ice cream.

Orgeat, an almond-flavored syrup, gives this bubbly cocktail its trademark fragrance. Find it at better supermarkets or liquor stores.

Serve this dish with toasted bread to soak up the juices. To debeard the mussels, grab the beard with a kitchen towel for a better grip.

The name of this Moroccan spice blend—an exotic mix of sweet, savory, and spicy—means 'head of the shop," implying that it's the store's best blend. Use it to season the Lamb Tagine with Chickpeas and Apricots (see recipe), as well as your favorite chicken or vegetable dishes.

Inspired by a recipe from chef Kaori Endo of Nanashi in Paris, this smart, easy dessert shows how well matcha plays with creamy yogurt and fruit.

Piquant Dijon mustard and a little cayenne pepper put the diable in these crisp pan-fried chicken breasts.

For the crispiest results, dry the chickpeas before frying.

Four ingredients never tasted so good! Vanilla ice cream makes a great fifth.

Sweet flavors, in moderation, balance acidity and tame bitterness. Make sure to have simple syrup on hand since many recipes call for it.