By switching up traditional rum for bourbon, Chef Lamas gives the Cuban cocktail a certain spiciness. If your rocks glasses are fragile, muddle the mint and sugar in a mortar or other more-sturdy vessel, then transfer it to the glass.

If you’d like to add a salty touch to this salad that already combines the sweetness of fruit, the crunch of nuts, the spicy hint of arugula, and the bite of radish, add a few thin slices of country ham, as Chef Lamas did with his nod to Kentucky produce.

Fragrant, long-grained basmati rice lends substance to this crunchy, fruity blend. For tips on selecting and cooking different varieties of the grain, see The Science of Cooking Rice.

Chef Evans puts a Moroccan spin on this refreshing salad with pistachios, mint, and a healthy dose of sumac, the tart, deeply red spice that is an essential in the Middle Eastern kitchen. Find out more about sumac.

Chef Lentz plays off the mild flavor of trout with aromatic herbs and bitter greens that are bold but never overpower the fish. For cooking whole fish on the grill, the 10-minute-per-inch rule is a good guideline. Whole fish are actually a little easier to judge doneness than fillets, because they are already slit through to the center. Just peek inside the cavity and use the point of a knife to test the meat right next to the backbone. It should separate easily, and be just barely opaque. When the fish is done, let it rest 5 minutes before serving. Get more tips on how to cook trout.