This Masoor Dal recipe from cookbook author Asma Khan yields a generous portion, but don’t try to reduce it, or the quantity of lentils will be too small to cook properly. Instead, Asma suggests the dal recipe can be “adapted to your own taste by adding extra ingredients to the lentils, such as handfuls of chopped spinach or chunks of fresh tomato,” so you can reinvent and reheat for dinner the next night. This recipe even includes an option to make the it vegan to share with anyone regardless of food allergies.
What is Masoor Dal and Where Does It Come From?
Masoor Dal are red lentils, a staple legume widely used in South Asian and Middle Eastern cuisines. A quick cook time turns this vibrant orange-red lentil into a soft, creamy texture. Heating helps the lentils break down easily into that thick, comforting consistency. Originating from the Indian subcontinent, it’s a fundamental ingredient in Indian, Pakistani, Bangladeshi, and Nepali cooking. You’ll commonly find it seasoned with a tempering of spices fried in oil or ghee such as in the Masoor Dal recipe below.
Wash the lentils in cold running water, then place in a bowl and soak for 30 minutes in fresh cold water. (If you do not have time to soak the lentils, then just wash them before adding to the pan – red lentils cook quickly and do not need long soaking.)
In a heavy-based pan that has a solid lid, heat the ghee or oil over medium-high heat. Add the dried red chilis to the pan, followed by the chopped onion and garlic. Cook, stirring, until they just start to color.
Add the soaked lentils to the pan, then the salt and ground turmeric. Add 5 cups (1.2 liters) warm water to the lentils and bring to a boil.
When the surface of the water is bubbling, cover the pan, lower the heat, and simmer gently for 30 minutes. Stir occasionally to ensure the dal is not sticking to the base of the pan.
Once the dal is cooked, place it in a bowl and keep warm while you prepare the tempering.
For the tempering:
Heat the ghee or oil in a small frying pan over high heat. Working very quickly so the tempering does not burn, add the dried red chilis, cumin seeds, garlic slivers, and, finally, the curry leaves. Cook for a few seconds, then pour the tempering oil and spices over the warm dal in the pan.
Next, take a spoonful of the dal and place it in the frying pan to absorb any remaining oil – take care while doing this since the oil may splutter – then tip the spoonful of dal from the frying pan back into the main dal pan.
Serve immediately, ladling the dal into separate serving bowls.
Recipe by Asma Khan from her cookbook, Asma’s Indian Kitchen Story, Photography, Styling by Quelcy Kogel
Cookbook author Asma Khan of Asma’s Indian Kitchen adapts her Gobi Musallam (Spiced Whole Cauliflower) dish from a traditional Mughlai meat recipe. She wanted a stunning dish for vegetarian guests when building her cookbook. The recipe, as do many in the book, relies on lightly frying thinly cut onions for an added sweet flavor. This process is a bit time consuming, and fragrant, but we promise you that it’s worth every step.
What is Gobi Musallam and Where Does it Come From?
Gobi Musallam is a flavorful Indian dish that centers around a whole roasted cauliflower. The name “Gobi” translates to cauliflower, and “Musallam” translates to something prepared whole or complete. Usually “Musallam” also implies a grand, regal preparation in Mughlai cuisine. This vegetarian showstopper originates from the Indian subcontinent and marinates a whole cauliflower in a blend of aromatic spices, yogurt, and sometimes nuts. Then, after marinating, you roast the cauliflower until it’s tender and golden. Sometimes people will serve it with a luxurious, creamy, and spiced gravy.
A flavorful vegetarian dish to make for your next celebration.
Ingredients
Scale
1 tbsp whole milk
6 strands good quality saffron
⅓ cup (80 ml) ghee
1 medium cauliflower, trimmed
2 medium onions, thinly sliced into half moons
1 tbsp garlic paste
2 tbsp fresh ginger paste
2 cups (500 ml) plain whole milk yogurt
1 tsp garam masala
1 tbsp ground coriander
½ tsp cayenne pepper
1 ½ tsp salt (adjust to taste)
1 tsp sugar
Almond and pistachio slivers
Instructions
Gently warm the milk in a pan. Do not boil the milk. It should only be tepid; you do not want to scald the saffron. Touch the surface to check the temperature, then add the saffron strands and set aside to infuse.
In a pan or wok, heat the ghee over medium-high heat. Add the whole cauliflower and fry until brown on all sides. Remove the pan and place on a plate to drain, and set aside.
In the ghee leftover in the pan or wok, fry the onions until golden brown and caramelized. Transfer the onions to a plate to drain. Grind or mash into a paste.
Stir the onion, garlic, and ginger pastes into the yogurt, then add the ground garam masala, coriander, cayenne pepper, slat, sugar, and saffron-infused milk.
Place the whole cauliflower, base down, in a deep Dutch oven or cast iron pot. Pour the yogurt marinade over the cauliflower, then cover loosely with parchment paper and set aside for 20 minutes.
Place the Dutch oven over medium heat to cook the cauliflower, keeping it loosely covered with the parchment paper. Lift the paper and base the cauliflower regularly with the yogurt sauce to make sure it cooks evenly – depending on the size of the cauliflower, this should take 30 – 40 minutes. The cauliflower is cooked when a skewer goes in easily with only a slight resistance.
Do not overcook the cauliflower; bear in mind that the cauliflower will continue to cook a little after you take it off heat.
Before serving, taste to check the seasoning and adjust as necessary.
To serve, place the cauliflower whole on a serving plate or dish, then garnish with almond and pistachio slivers. Slice to serve.
Recipe by Asma Khan from her cookbook, Asma’s Indian Kitchen Story, Photography, Styling by Quelcy Kogel
Peach season runs from July to September, so make use of these peach recipes while the goodness lasts! Head to your local markets and grocery stores to find the farm-fresh stone fruit that makes summer so special. Maybe you enjoy them baked into a decadent dessert. Or maybe you’d rather serve them sliced up in a refreshing salad, or blended into a scrumptious cocktail. To peach their own, after all! Whatever you prefer, you’ll find no shortage of peach recipes here to satisfy your cravings.
Let peaches and prosecco help make your summer a delicious one. Our Peach Bellini Tart is decadent, with a dense tart base and not-too-sweet peaches lining the top. This tart does take a bit of time to make but the product is so worth the wait that you’ll be making it for every picnic.
Who doesn’t love salsa? This kid-friendly recipe is a delicious way to get your kids in the kitchen. The sweet and spicy flavors of the peach and corn salsa are not only deliciously enjoyed as a snack atop tortilla chips, but are also great condiments with grilled fish, chicken, or pork.
One bite of this Peach and Ricotta Pizza, and you’ll be hooked. The unique combination of flavors is both sweet and savory. Juicy peaches add a refreshing twist to the creamy ricotta cheese, while the crispy crust complements the soft texture of the toppings. Impress with this recipe at your next summer gathering.
We take advantage of round, donut peaches to craft a plate full of Peach Donuts. These donuts are soft and fluffy, packed full of peach flavor. Plus, a sweet glaze on top recreates the donut you know and love with a fruity twist.
Late summer peaches, blended with fresh mint and the nutty warmth of bourbon whiskey, take the stage. Leveled out with a smooth, sweet vanilla simple syrup, this peach bourbon cocktail brings out the best flavors of summer and fall, making it perfect for between-season drinking.
A beautiful way to celebrate one of summer’s favorite fruits in a simple yet luxurious way is our Grilled Peaches with Mascarpone and Honey recipe. Once peach season passes, feel free to try grilled plums…or pineapple. Or create your own mix of fruits.
Need a quick and easy dinner option that won’t leave a mess in the kitchen? Our Simple Pork Chops and Peaches take just a sheet pan to make a juicy, succulent product. You’ll even learn to make your own delicious balsamic and orange juice dressing to drizzle over top.
Who knew quinoa could be so good? We did! That’s why we pair it with diced, fresh peaches, chickpeas, cucumber, and red onion for maximum deliciousness. You can even add your own customizations to this salad such as grilled chicken, feta cheese, or your other favorite veggies.
Combine farm-fresh berries and peaches with this easy, crowd-pleasing flatbread recipe. Along with chèvre cheese and prosciutto, feel free to sprinkle in a fresh blackberry or blueberry, too.
Brighten your usual salmon dish with the addition of sweet roasted peaches and a savory tomato sauce. You’ll get the most flavor out of this beloved seafood when you let the peaches infuse into the salmon. It may just become your new weeknight dinner go-to.
Crumbly buttermilk biscuit chunks are layered into this colorful summer salad. Sink your teeth into bites of juicy peaches, radicchio, baby arugula, English cucumber, shredded ricotta salata, and a red wine vinegar dressing.
Who doesn’t love pulled pork at a summer cookout? Upgrade your pork game with a sweet BBQ peach sauce that adds a little kick of spices. Needless to say, you’re never going back to your old recipe.
The combination of naturally sweet peaches and hot honey is simply meant to be. Our Editor-in-Chief Keith Recker makes an Easy Hot Honey Peach Galette that turns anyone into a professional baker.
Gazpacho in the summertime whenever peaches are ripe and ready is a treat for any hot day. Fresh cantaloupe and juicy peaches blend with savory elements of garlic, shallot, balsamic, and chili flakes.
A cocktail that utilizes farm-grown produce basks in a flavorful outcome. This smash uses peaches and blackberries from your local market as well as your favorite bourbon and ginger beer.
For cocktail and mocktail lovers alike, this Peach Basil Bellini can be made with sparkling white wine or sparkling mineral water. Plus, you’ll learn to craft a basil simple syrup that you can use in other beverages.
Fall is in full swing, which means afternoons are sleepier than ever. Add a jolt of caffeine to your happy hour this week, thanks to this Coffee Old Fashioned featuring Maggie’s Farm Rum’s ever-so-potent coffee liquor.
Coffee Cocktails Are Trending!
Perhaps Red Bull and vodka started it all? The combination of buzzy energy and boozy relaxation can fuel a lively night out. The Espresso Martini caps the trend very nicely, and is the #3 drink on most cocktail menus, behind classics like the Margarita and the Moscow Mule. Just for a change, why not try a Coffee Old Fashioned!
A turn-of-the-last-century classic, the Jack Rose brings the flavors of fall apples to a cocktail. As one of the most well-known apple brandy cocktails, this simple drink blends applejack with grenadine and fresh citrus juice. It’s a riff on a traditional sour cocktail.
Where does the Jack Rose Cocktail Get Its Name?
Does the cocktail’s name make you think of Jack and Rose from the Titanic? While that seems logical, there are other more likely sources for this cocktail. The Jack comes from applejack, the starting point of this delicious quaff. Applejack, made from fermenting apples, was one of colonial-era America’s favorite liquors. Rose most likely refers to the rosy pink color of the drink. The pink comes from grenadine, but would originally have been pomegranate syrup.
The cocktail became particularly popular in the early 20th century and is mentioned several times in Ernest Hemingway’s The Sun Also Rises. Many, if not all, of the characters could be accused of having too Many Jack Rose cocktails of an evening.
Jack Rose Cocktail Recipe
Some recipes for the Jack Rose call for lemon juice, some lime; others, a mix of both. Either makes for a delicious cocktail: lime makes the drink a bit more bitter, while the lemon blends nicely into the sweetness of grenadine. Try it any way you like – you can’t go wrong!
Combine two cups of pomegranate juice, two cups of sugar, and 1-2 dashes of orange flower water in a saucepan.
Stir until the sugar is fully dissolved, then reduce the heat, cover, and simmer for about 10-15 minutes. When reduced, pour the syrup into an airtight container.
For the cocktail:
Combine apple brandy or Applejack, lemon or lime juice, and grenadine into a shaker.
Shake with ice and strain into a coupe or martini glass. Garnish with a lemon peel and enjoy!
Notes
Note: It’s worth making grenadine at home for this recipe. The homemade syrup is much milder than its storebought counterpart.
Juniper berries, lemon, and tonic mix in this crafty cocktail created by longtime TABLE contributor Quelcy Kogel. She uses Red Ribbon Tonic Water, which is a bit on the sweeter side (to our benefit!). It’s the perfect tonic to add to any of our favorite spirits, especially when it’s combined with a juniper simple syrup that mimics the flavors of a good, dry gin. Follow the cocktail recipe below and add your favorite gin for a refreshing, fruity happy hour.
How to Have This Juniper Lemonade Tonic as a Mocktail
There are a couple of different ways you can mix up this Juniper Lemonade Tonic to be a mocktail. Simply take out the gin and use only the juniper syrup, lemon juice, and tonic water. Or, another solution is to sub the gin for a zero-proof version, Try adding in Ritual’s Non-Alcoholic Gin Alternative or Monday Zero Alcohol Gin.
In a Collins glass, combine the gin, lemon juice and syrup over ice.
Top with tonic, garnish with juniper berries, and serve.
For the juniper syrup:
Combine sugar, water, juniper berries, and bay leaves in a small saucepan; stir to disolve sugar. Bring to a boil over medium-high heat.
When mixture boils, reduce the heat to medium and simmer until mixture is slightly thickened, about 5 minutes.
Remove from heat and let steep 15 to 20 minutes. Strain syrup to remove herbs, and transfer to a container with a tight-fittting lid. Cover and refrigerate until ready to use.
Recipe and Styling by Quelcy Kogel Photography by Adam Milliron
Mixologist Alex Dando shares some delicious craft mocktail recipes with TABLE readers! No-Alcohol cocktails mean zero-sacrifice of fun and flavor while taking a break from the booze. They’re an easy way to enjoy a crafted beverage even whenever you don’t feel like having a buzz. These four recipes show you what a mocktail can be. They take advantage of non-alcoholic spirits, bitters, loose leaf teas, fruit juices, special reductions, and so much more. Say goodbye to dehydrating alcohol that leaves you groggy on those heat wave-type summer days.
In case you’re looking for ways to spice up your mocktail ingredient collection at home, check out our article on all the mocktail essentials to keep on hand.
It’s no secret Ernest Hemingway enjoyed his liquor, hence the name of the Hemingway Daiquiri recipe. Though he swore he never drank while he wrote (“You’re thinking of Faulkner,” he once said when accused by a reporter), he was no stranger to the bottle, and his literature often featured alcohol consumption of some kind, from café sipping to full on benders.
The History of the Hemingway Daiquiri
While living in Cuba in the 1940s he became a regular at the El Floridita, home of the famous bartender Constantino Ribalaigua Vert, who locals called “El Rey de los Cocteleros,” or The King of the Cocktails. Because Hemingway fell in love with the daiquiri there, Ribalaigua (who is also famous for inventing more than 200 drinks and adapting dozens of others) created a modified version of the classic.
The story goes that when stopping into El Floridita to use the restroom one day, Hemingway heard people talking about how good the daiquiris were. Curious, he decided to order one. After one sip he asked for another, but with ‘less sugar and more rum’— and so the Hemingway Daiquiri was born, with Ribalaigua adding grapefruit juice and a few drops of maraschino liqueur to two jiggers of light rum and the juice of a fresh lime.
As legend has it, Hemingway downed 17 of these babies over the course of one afternoon in 1942. While we strongly advise against trying to beat his record (speaking of ‘Death in the Afternoon’…), we do recommend trying this recipe out at home using BLY Silver Rum, a smooth and flavorful base for this legendary drink.
Cancer’s season opens the door to summer evenings – the kind that last longer than you expect, with heat still in the air and time moving a little more slowly. There’s pleasure in the pace. Not everything needs to be scheduled, not everything needs to be loud. The window stays open, a bowl of fruit is cooling in the fridge, and someone’s coming by later, probably with stories.
This is a sign that pays attention to atmosphere. It tracks how people are feeling, remembers how they take their drinks, keeps ice at the ready and herbs growing near the windowsill. Cancer drinks to relax the body and soften the mood. It prefers slow builds to sudden shifts – something infused, something poured from a chilled bottle, something stirred in a glass you’ve held onto for years.
The Cancer bar cart carries the rhythm of the kitchen: steady, familiar, and just a little improvisational. It doesn’t need to impress. It’s ready to serve, to comfort, and to leave room for pause. Below are five essentials to help create that mood – cooling, versatile, and always within reach.
What Should the Zodiac Sign Cancer Have on Their Bar Cart?
Chamomile-Honey Syrup
A soft herbal base with a touch of sweetness. Chamomile offers calm without adding weight. Brewed strong and blended with honey, it becomes a smooth syrup that cools the system and rounds out the sharper edges of citrus or spirit. It’s ideal for early evenings – just a spoonful into sparkling water or white vermouth is enough to change the pace.
This herb often gets treated as strictly for bedtime, but that’s not the full picture. Chamomile doesn’t sedate – it steadies. When used as a syrup, it provides ease without dullness, and when paired with something bright or bubbly, it keeps its edge. If a guest raises an eyebrow, reassure them: they’re not being tucked in, they’re being settled in. Make the recipes below and put your chamomile-honey syrup to the test.
A chamomile cordial is a chamomile and honey syrup that mellows out the tangy nature of grapefruit. It’s a little fun, a little sophisticated, and a lot tasty.
Another cocktail that uses a chamomile cordial, this one mixes up gin, lemon juice, and bitters. Plus, a mist of yellow chartreuse to top things off adds another calming ingredient of nature.
Aromatic Aperitif
Low-proof, gently bitter, easy to dress up or down. Keep a bottle of Cocchi Americano, dry vermouth, or Lillet Blanc close at hand. These aperitifs are designed to open the body to food and ease the transition into evening. They’re low in alcohol and infused with botanicals – herbs, barks, peels, roots – that add lift and edge without crowding the palate. The result is a light bitterness that sparks appetite (hence aperitif) and invites slower sipping.
They’re perfect on their own, chilled with a twist of citrus or a few muddled grapes. These drinks match Cancer’s rhythm: subtle, intuitive, open to variation. They can be poured straight or dressed into a longer spritz with soda and mint.
An aperitif instantly shifts the tone of a drink. Even a simple pour becomes something composed, a little more adult, a little more aware of its context. The bitterness isn’t there to challenge; rather, it’s there to mark the shift from one part of the day into another. And there’s quiet satisfaction in getting it just right. No need for showmanship, just a well-built drink that feels considered and lands gently. Shake up your aperitif choices with these cocktail recipes.
Lillet Blanc contributes to a sweet pea syrup that bright and smooth. A bit of gin and lime juice meld with these flavors for a balanced cocktail that Cancer will love.
Expertly made Astrologist Bourbon meets and a sweet vermouth and Aradia Aperitivo. Create further elegance with Gentian liqueur, grapefruit bitters, and a grapefruit peel twist garnish.
A pink and pretty cocktail that Cancer can appreciate, The Archer is a fruity and easy-sipping drink. A homemade strawberry syrup matches a squeeze of lemon, vodka, dry vermouth, and an egg white for the perfect foam.
Pressed Glass or Mismatched Crystal
Glassware with a little weight and a little story. Cancer is drawn to objects that feel familiar – things you’ve held a hundred times and still notice each time. Pressed glass offers that texture. Its patterns catch the light, its weight feels good in the hand, and it carries a softness that cut crystal doesn’t always manage. These are glasses you actually want to use: durable, price accessible, full of detail.
You don’t need a matched set. In fact, it’s sometimes better if you don’t. Choose pieces one at a time – at estate sales, flea markets, antique shops, even a friend’s cabinet cleanout. Look for coupes with weight, tumblers with cut edges, or colored stemware that brings a little mood to the table. If a piece makes you smile, take it home. That’s how a Cancer bar cart comes together: slowly, personally, with affection.
Let each glass serve a role: one for water, one for wine, one for whatever you’ve just mixed on instinct. Some may become showpieces in their own right, not because they match a set but because they carry personality and memory. You reach for them precisely because they’ve earned a place in the ritual.
Fresh Fruit: Cucumber, Melon, White Grapes
Hydrating, cooling, and ready to infuse. These fruits align perfectly with Cancer’s season. They carry water, stay crisp in the fridge, and offer gentle sweetness without sharpness. Cucumber brings clarity to a glass – clean, cooling, and easy to layer with herbs. A few slices in sparkling water can reset a whole afternoon.
Cold grapes work well muddled into a spritz or floated on top of a drink that needs texture and lift. Even without alcohol, they add something celebratory. Melon – especially cantaloupe or honeydew – pairs beautifully with chilled sake, dry prosecco, or lightly sweetened green tea. The fruit doesn’t overwhelm. It supports the drink’s mood, filling in the middle without crowding the finish.
Keep a few on hand in the fridge: sliced, washed, and ready to go. These ingredients cool, soften, and round out what you’re drinking, offering hydration and a little moment of refreshment that feels both casual and intentional. After a trip to your local farmers market, try making these cocktails that incorporate fresh fruit.
Refreshing and full of the spirit of summer, watermelon was made to be in a spritz. We’re combing this fruit with the simplicity of honey, Singani63, lemon juice, and your choice of sparkling rosé.
An easy recipe making enjoying the cocktail even better for Cancer. All you need is vodka, cucumber, simple syrup, and soda water to be relaxing in a flash.
In case you’re being health conscious but still wanting something flavorful, try The Green Beast. The highlight of cucumber juice and slices blend into Hendrick’s, Cointreau, Génépy, thyme syrup, cucumber juice, lime juice, tonic, and a spray of absinthe.
Using fresh cantaloupe you can make a simple syrup that delicately flavors this cocktail 75. The other ingredients are that of your typical French 75: gin, lemon juice, and sparkling wine.
A Ceramic Pitcher
For serving something that’s already been prepared. A pitcher shifts the pace. It moves the bar cart from moment-to-moment mixing into something steadier and more thoughtful. It holds what you’ve already prepared – an herbal tea blend, a chilled wine spritz, a simple fruit-infused water – and brings it to the table with quiet confidence.
There’s an ease to this kind of hosting. Instead of building drinks on the spot, you’re reaching for something that’s already been given shape, already been considered. It allows the gathering to settle, to become less about the task and more about the time.
Look for a ceramic form with a wide mouth and enough heft to feel balanced in the hand. Soft glazes, muted earth tones, and textured finishes work especially well here. These pitchers don’t need to coordinate with your glassware or fit into a theme. Their presence matters more than their placement.
A Note on Storage
Keep things where you’ll actually use them. Aperitifs and syrups should live close to the action – on a tray, a shelf, or the corner of the counter you always drift toward. Glassware can be stacked or nested, but keep your favorites in reach. A small knife, a board, and a cloth for wiping down the pitcher deserve a home nearby too.
Cancer’s bar cart is less about display and more about readiness. Everything has a place because everything has a role. You’re not curating for effect. You’re arranging for ease so that the act of offering a drink feels natural, relaxed, and complete.
Author
Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk. He even hosts the World Astrology Summit. A conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.
Story by Wade Caves Photo Courtesy of Karthik Sridasyam
Brighten up your day with the Isle of Palms cocktail. Created by Cat Cannon and Cecil Usher of Mindful Hospitality Group, this easy-to-love drink mixes rum, Maggie’s Farm Falernum, pandan syrup, and orange bitters. Topped with fresh mint and a twist of orange peel, it’s sweet, citrusy, and full of tropical flavor. Sip it and feel like you’ve escaped to an island — no travel required. If you are looking to find more great cocktails that you can travel for, check out our “6 Cocktails Worth Traveling For” article, offering cocktails from all over the globe!
What is Pandan Demerara Syrup?
Pandan demerara syrup is a sweet, fragrant syrup made by infusing pandan leaves into rich, golden demerara sugar syrup. Pandan, a tropical plant often called the “vanilla of Southeast Asia,” adds a unique aroma and a slightly nutty, grassy flavor that pairs beautifully with cocktails, desserts, and even coffee. Its deep sweetness and subtle complexity make it a great twist on classic simple syrup.
You can learn more about pandan and how to use it here at The Spruce Eats.
The Isle of Palms cocktail blends rum, falernum, pandan demerara syrup, and orange bitters into a sweet, citrusy, and subtly spiced drink perfect for brightening your day.
