Spicy Paloma Cocktail

A grapefruit and tequila cocktail with jalapeno simple syrup, ice, and plain sparkling water. The syrup is a separate batch; only one ounce goes in the glass.

A grapefruit and tequila cocktail with jalapeno simple syrup, ice, and plain sparkling water. The syrup is a separate batch; only one ounce goes in the glass.

Cookie bars with graham cracker crumbs, chocolate chips, and mini marshmallows, baked in a nine-by-thirteen-inch pan and cooled before cutting.

A six-egg cream cheese cake lightened with meringue, baked in a water bath, cooled gradually, and chilled before slicing.

Thin crepes filled with vanilla whipped cream and topped with cooled chocolate ganache. Allow the crepes to cool before adding the filling.

A cocoa pumpkin loaf with cinnamon and optional chocolate chips, baked in a nine-by-five-inch pan and cooled before slicing.

A round lemon cake made with mature sourdough discard, butter, and fresh lemon, finished with a powdered-sugar glaze after cooling.

Canned chickpeas and crisp cucumbers in a Greek yogurt dressing with lemon, Dijon mustard, dill, and parsley. Feta is optional.

A parsley-forward salad with cooked lentils, cucumber, tomatoes, mint, and lemon dressing. The dry-lentil option is an alternative, not an extra ingredient.

A tart-sweet rhubarb syrup made by simmering stalks, straining the liquid, and dissolving sugar. Optional vanilla, ginger, or mint adds a second flavor.

A colorful quinoa salad with black beans, cooked corn, crunchy vegetables, and a lime dressing. Serve as a generous side or a light meal.