Bubba Diego's/Crossroads BBQ

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• Vegan

Akin to a fondue, anafre is a combo of velvety refried red beans, dripping quesillo cheese, and fiery chorizo. The bubbling dip arrives in an anafre—yes that’s the name of the vessel and the Honduran snack—which is the Spanish-Arabic word for the clay pot speckled with holes for airflow and coals burning below to keep its contents perfectly scoopable. When it comes to variations of anafre, it helps that beans are a blank canvas. “In the more modern versions, regional delicacies like Lorocco, an edible flower—unique to the Intibucá department of Honduras—and choros, a wild mushroom, are put into the mix,” explains Busmail. Other innovative takes might add extra kick with pickled jalapeños or simmer the beans in red wine

I’m a sucker for recipes that , and this roasted carrot dish, fit for an elegant dinner party spread, is garnished with the carrot tops that might otherwise get tossed in the trash. The carrots and butter beans are seasoned with paprika, cumin, and thyme. Toasted quinoa comes out to play once again. And everything sits in a glorious puddle of lemon tahini dressing

There’s a . It’s imperative that you include one, somewhat indulgent ingredient that makes all those bites of green worth it—and , it’s the homemade, fried wonton strips. But this recipe’s got a lot of other interesting textures at work, like the creaminess of the avocado and the delicate crunch of the toasted quinoa. Sub in tofu for the chicken, and you’ve got a hearty, plant-based lunch that’ll

Belfrage’s global experiences often confuse people. “No, I’m not Mexican, but I love it. No, I’m not Italian, but I love Italy. Yes, I am half Brazilian.” But it’s this multicultural melange that’s reflected in Belfrage’s cookbook , which translates to, “mix,” “mixture,” “blend,” or “fusion” in Spanish. In her first solo cookbook—a former chef at Yotam Ottenghi’s test kitchen for four years, Belfrage co-authored —she pulls from a lifetime of eating. In Mexico, she remembers watching cooks pound chiles and press tortillas in her grandparents’ kitchen. You see this inspiration in dishes like her Cheesy Roasted Eggplant with Salsa Roja and Torta Ahogada with Shrimp Miso Bisque. Another example Belfrage points out is, of course, tomato and pasta in Italian cooking; the former a fruit indigenous to South America and the latter influenced by Chinese noodles. Her Cannelloni Chicken Enchiladas recipe is one of Belfrage’s favorite mezclas: béchamel, mozzarella, and pasta unite with cumin, chipotle, and cilantro. Use up leftover roast chicken or snag a rotisserie chicken. For a vegetarian version, use marinated tofu, recommends Belfrage

: • 2½ tablespoons (40g) unsalted butter • 5 tablespoons (40g) plain flour • 1¾ cups (450g) whole milk • 1 clove of garlic, finely grated/crushed • 1½ teaspoons ground cumin • ½ teaspoon chipotle flakes • 3½ ounces (100g) mozzarella, drained and chopped • 1 teaspoon fine salt

Notes: Use marinated tofu instead of chicken for a vegetarian version. To make this vegan, use dairy-free alternatives and dried lasagne sheets (which will need to be boiled before using)

: • 1 cup (250g) chicken stock (or water) • ¾ cup (200g) tomato purée (passata) • 2 tablespoons (30g) tomato paste • 2 cloves of garlic, finely grated/crushed • 1 tablespoons (15g) unsalted butter, melted • 1 teaspoon ground cumin • ½ teaspoon dried Mexican (or regular) oregano • 1 teaspoon chipotle flakes • ½ teaspoon fine salt

: • 1 cup (250g) chicken stock (or water) • ¾ cup (200g) tomato purée (passata) • 2 tablespoons (30g) tomato paste • 2 cloves of garlic, finely grated/crushed • 1 tablespoons (15g) unsalted butter, melted • 1 teaspoon ground cumin • ½ teaspoon dried Mexican (or regular) oregano • 1 teaspoon chipotle flakes • ½ teaspoon fine salt

Rooted in history, dredged in cornmeal—this humble dish is far from ordinary

Have your moment on the dance floor

For chef and cookbook author Ixta Belfrage, “fusion food” isn’t a bad thing

Irish whiskey and maple pumpkin butter were made for each other

As these developments gathered steam, so did another, simultaneous trend. Across the country, bars, , and breweries opened to meet a growing demand for locally made products like beer, wine, cider, and every spirit category under the sun. Soon, American amaro began to show up on the scene as well. In 2018, , based in Charleston, sc, released its first version, a soft, medium-bodied expression featuring tea and mint. Shortly thereafter, . Released a coffee-inspired amaro that anticipated the craze for coffee liqueurs and Espresso Martinis that we’re in the middle of right now. , a brand that launched in San Francisco in 2015, uses a range of local and traditional ingredients in its products that are specifically targeted at bartenders

The Grand Jewel is a take on the French 75 cocktail

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Either way, the Benton’s Old Fashioned was influential, inspiring bartenders nationwide to create drinks infused with pork, duck, and beef fats. Their efforts mirrored the meat-forward culinary fashion of the time. In the aughts and early 2010s, restaurants like New York City’s Momofuku Noodle Bar prided itself on offering no substitutions for its pork-heavy noodle soups, and Los Angeles’ Animal and Bestia

coconut oil

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• Vegan

non-alcoholic cocktails and products

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Maíz Nation and Abasolo are utilizing ancestral corn for a flavorful new take on the whiskey category

Enjoy amaro, mules, and margaritas without the hangover

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Drink Bartenders are using coconut oil, peanuts, and avocados to make richer, vegan-friendly drinks

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Calling all lemon lovers

The Lynchburg Lemonade is one of the few cocktails with a legal history that does not relate in any way to Prohibition

Nothing will keep you warm like this twist on an old favorite

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The Washington Apple Shot is a sweet, fruity and straightforward shooter

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Apple Pie Old Fashioned | Photo by Cole Saladino for Thrillist