Bon Appétit

Chef Preeti Mistry prefers their lassis not too sweet, which is why this mango and cumin version—a cross between a mango lassi and a salty lassi called chaas—includes a little lime juice for acid and kala namak (black salt) for umami (in a pinch you can use kosher salt). To finish, Mistry suggests adding white rum, “if that’s your thing. This recipe is on the lighter side, so if you like your lassi thicker, hold back some of the water and skip the ice. Find more of chef Preeti Mistry’s Holi party recipes here.

Photograph by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie StrangioBreading chicken with panko plus homemade za’atar creates cutlets with tons of nutty, floral, and tangy flavor. salt-brined Middle Eastern–style or other pickles, halved lengthwise, sliced on a diagonalWhisk garlic, tahini, lemon juice, oil, and ¼ cup water in a small bowl to combine; season with salt. Working in batches and returning oil to 400° after each batch, carefully lower cutlets into skillet with tongs; cook, turning halfway through, until deep golden brown, about 4 minutes. Place cabbage, onion, olive oil, and lemon juice in a medium bowl; season with salt.

Recipe developer Christian Reynoso describes this elegant warm chicken salad as the “grown-up version of a deli-case chicken salad I used to serve up as a teen. But where the chicken salad of his youth had grapes and too-sweet mayo, this one is filled with bursts of chewy dates, briny olives, toasted almonds, blanched Swiss chard, and a bright citrus vinaigrette to tie everything together. Cook Swiss chard stems in a large pot of generously salted boiling water until slightly tender, about 2 minutes. Working in batches if needed, cook Swiss chard leaves until just wilted and bright green, 15–30 seconds.

Using an electric mixer on medium-high speed, beat sugar and remaining 1 cup butter in a large bowl until light and fluffy, about 4 minutes. Meanwhile, stir sugar, hibiscus flowers, and 1½ cups boiling water in a small bowl to combine and let sit 10 minutes. Heat marshmallows, vanilla extract, and ½ cup cream in a medium saucepan over medium, stirring constantly, until marshmallows are melted, about 3 minutes; chill remaining 1 cup cream until ready to use. Using an electric mixer on medium-high speed, beat chilled 1 cup cream in a large bowl until soft peaks form.