Quick

Avocado, yogurt, and a mix of caramelized and fresh scallions give this dip a creamy texture that sits between onion dip and guacamole. Pair it with pita chips, tortilla chips, or carrot sticks.

Refresh after a grueling workout or exhausting day with this electrolyte-packed water, with a natural boost of energy, vitamins, and minerals.

Load up on green tea antioxidants, hydrate with electrolyte-filled coconut water, and cool off with cucumber, lime, and gut-soothing aloe vera.

Filled with ham, bell pepper, and onions, this diner classic is also sometimes called a “Denver Omelet.”

Literally grilled cheese. We love the squeaky texture and salty bite. It goes perfectly with our Grilled Brined Vegetables.

How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.

Never underestimate black peppercorns! Their heat sneaks up on you in this turmeric tonic.

Using yogurt instead of oils to make tartar sauce does three things: it lowers the fat content; gives it a zingy yoghurt tang; and also brings probiotic cultures into your diet. It’s a win, win, win.

Let this creamy, herb-packed seafood dinner convince you that clams deserve a spot in your weeknight dinner rotation.

Maraschino liqueur sounds obscure but it's often hiding in plain sight. Seek it for this simple, classic cocktail.

These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.

Replacing soda water with a beer float makes for a frothy, refreshing twist on the Americano, a classic Italian cocktail.

Created to incorporate the seasonally grown herbs from our rooftop garden, this unique cocktail is one of my summertime favorites. The pot still Irish gin has a soft and floral profile, so if you’re unable to procure it, I would go with one of the recently released lower-alcohol gins of your choice, steering clear of juniper-heavy renditions. The ingredients complement each other so well, you can’t help but taste something distinctive and different in every sip. It’s a must-try.

Of all the cocktails associated with or attributed to the Hotel, not one—not even the venerable Rob Roy—was as popular as the Bronx. Sometimes referred to as the Cosmopolitan of its day, it was one of the most requested cocktails prior to Prohibition.

Everyone should have an house spritz—a seasonal standard whose proportions are known by heart and ingredients are stocked easily. This is ours. A simple riff on the classic spritz formula originally built to highlight Lini’s fruity, irresistible lambrusco rosato, this has become a spring-summer staple for both of us. Gentian-tinged Cocchi Americao plays the bitter role, while sour grapefruit acts as a foil to its sweetness, simultaneously pumping up the volume on the lambrusco. Built in a pitcher or portioned out in a wine glass, it’s a drink that embodies the spritz philosophy of being both beautiful and simple.

A perfect accent for an outdoor supper during tomato season. In winter, it revives the palate as an aperitif. This drink demonstrates so ably how fresh ingredients can be incorporated into everyday drinking cocktails.

The precursor to the Pimm’s Cup, the old Claret Cup employs a wine base to make a drink that is light and redolent of additions such as borage, cucumber, or strawberries. There are multiple recipes, but we like a simple one that modifies wine with just a bit of sherry (or even vermouth, in a pinch). Claret was what the English used to call wines from Bordeaux. Really, any red jammy wine will do—Cabernets or even Syrah, although a decent Côtes du Rhône or a Beaujolais is what we use most often. Don’t overthink it—use whatever fruit you’ve got in the fridge and see what you prefer. In fall, it’s lovely to grate a little nutmeg and cinnamon on top.

Velvety ice cream provides a shortcut custard for this rich and satisfying version of French toast. Serve with maple syrup for an extra-sweet treat.

Turn simply poached salmon into a complete meal with a ratatouille that cooks in the same amount of time as the fish.

Bring store-bought rotisserie chicken back to life with the flavor of a slow-cooked braise in a fraction of the time.