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Passion fruit is common in Mexico, and has a heady aroma reminiscent of the natural, open-vat fermentation of many mezcals. Cucumber, also common there, reinforces the vegetal character of the spirit, while the lime and ginger add acidity and earthiness, respectively. A pinch of Mexican chile, which is commonly added to slices of jicama and oranges, served as snacks in mezcalerias, adds heat and more earth.

I call it “Jewish” because brisket is the centerpiece of many Jewish holidays. And unlike a brisket cooked on a smoker, this one is made in the oven (and a great reason to buy a big Dutch oven if you don’t already have one).

Part ham sandwich, part Vermont pimiento cheese spread, this sandwich is everything a simple sandwich should be: delicious, delicious, delicious. Nestle the hammy goodness between two slices of springy oat bread and top with the season’s first sprigs of butter lettuce and a generous heap of pickled red onions.

For more than 40 years, Norwalk resident Susan Hanson has been baking Irish soda bread from her mother’s recipe for friends and family across Connecticut. In 2021, Susan baked and shared 200 loaves of the St. Patrick’s Day treat. She shares her mother’s recipe here, in the hopes you’ll start a tradition of your own.

Dill pairs especially well with eggs, and this cheesy scrambled egg recipe also calls for Havarti cheese with dill.