For the mulled cider syrup:

• 1 cup apple cider
• ½ tsp. freshly grated nutmeg
• 4 whole cloves
• 2 green cardamom pods
• 2 cinnamon sticks
• 2 whole star anise

For the Bellini

• 1 oz. vodka
• 12 oz. chilled prosecco

• 3 Tbsp. extra-virgin olive oil
• ¼ cup salt-packed capers, rinsed
• 8 garlic cloves, smashed and peeled
• 8 oil-packed sun-dried tomatoes, roughly chopped
• 6 oil-packed anchovy fillets, roughly chopped
• 4 red Fresno chiles, seeded and roughly chopped
• 4 gherkins, roughly chopped
• 2 red onions, roughly chopped
• One 28-oz. can whole peeled tomatoes
• 12 oz. bock beer
• ¾ cup kalamata olives, pitted and halved
• Kosher salt and freshly ground black pepper
• 1 lb. long pasta, such as linguine or scialatielli
• 8 caper berries, for garnish
• 2 Tbsp. finely chopped flat-leaf parsley, for garnish

• 2 cups milk
• 1 cup polenta (about 6 oz.)
• 3 Tbsp. unsalted butter
• 2 Tbsp. crème fraîche
• Kosher salt
• 1 cup packed parsley leaves
• ¾ cup packed cilantro leaves
• ¼ cup packed fresh oregano leaves
• ¼ cup red wine vinegar
• 1 garlic clove
• 1 jalapeño, stemmed, halved, and seeded
• Freshly ground black pepper
• ½ cup plus 2 Tbsp. olive oil
• 12 oz. cherry tomatoes, quartered
• ½ red onion, thinly sliced

• 8 Tbsp. unsalted butter, softened
• 2 Tbsp. finely chopped parsley
• 1½ tsp. crushed red chile flakes
• 4 garlic cloves, finely chopped
• Finely grated zest of 1 lemon
• Kosher salt and freshly ground black pepper
• 1 live lobster (about 1 to 1½ lb.)
• ¼ cup olive oil

• 1¾ cups fresh orange juice
• 1¼ cups canned tomato purée
• ½ cup achiote paste
• 4 medium garlic cloves, finely chopped (2 Tbsp.)
• 2 tsp. cumin seeds
• 1½ tsp. finely chopped flat-leaf parsley leaves and tender stems
• 1½ tsp. finely chopped rosemary leaves
• 1½ tsp. finely chopped thyme leaves
• Kosher salt and freshly ground black pepper
• Four 1-lb. whole mackerel or branzino, gutted and cleaned (or substitute 2½ lb. dogfish or mahi mahi fillets, cut into 2-in. cubes)
• Vegetable oil, for the grill
• Hot sauce and lime wedges, for serving

• ¼ cup extra-virgin olive oil
• 1 lb. broccoli, stemmed and cut into florets
• 3 garlic cloves, smashed and peeled
• ½ tsp. crushed red chile flakes
• Kosher salt

For the dip:

• 1 cup sour cream
• 2 Tbsp. milk
• 2 Tbsp. grated yellow onion
• 1 Tbsp. finely chopped chives
• 1 Tbsp. finely chopped parsley
• 1 Tbsp. finely chopped tarragon
• 1 Tbsp. fresh lemon juice
• 2 garlic cloves, mashed to a paste with 1 tsp. kosher salt
• Kosher salt and freshly ground black pepper

For the cucumbers:

• Vegetable oil
• 2 cups cornmeal
• 1½ cups all-purpose flour
• 2 Tbsp. baking powder
• 1 Tbsp. celery salt
• 1½ tsp. kosher salt, plus more
• 1½ tsp. freshly ground black pepper
• 1½ tsp. garlic powder
• 1½ tsp. onion powder
• 1½ tsp. sweet paprika
• 1 tsp. cayenne pepper
• 1½ lb. Kirby cucumbers, halved lengthwise, seeded, and cut into 3 by ½-in. sticks

For the tankora powder:

• 1 cup roasted, unsalted peanuts, crushed to a fine powder
• 1 tsp. ground ginger
• 1 tsp. kosher salt
• 1 tsp. freshly ground white pepper
• ½ tsp. ground cayenne pepper

For the kebabs:

• 1 lb. round steak, sliced into strips about 1½ by 2 by ⅜ in.
• 2 Tbsp. plus 1½ tsp. finely grated white or yellow onion
• 1 Tbsp. tomato paste
• ½ tsp. finely chopped garlic
• ¼ tsp. finely grated fresh ginger
• 1 chicken bouillon cube, crumbled (optional)
• 1 Tbsp. peanut or vegetable oil
• 1 tsp. freshly ground white pepper
• ½ tsp. cayenne pepper
• ½ tsp. kosher salt

• 1 cantaloupe (about 3 lb.)
• ¼ cup sugar, plus more to taste
• Fresh mint sprigs, for garnish

• Vegetable oil
• 8 ears fresh corn, shucked
• Kosher salt

• ¼ cup extra-virgin olive oil
• 3 garlic cloves, finely chopped
• ¼ bunch parsley leaves, finely chopped
• Kosher salt
• 1 lb. oyster mushrooms, cleaned and trimmed
• ½ lb. white mushrooms, stemmed