Coconut Milk Boba

Roast Beef Classic 🥩

Takislocos

Large Fruit Bowl

First Light

WATERMELON

SUPER VITAMIN C.

Mango Medley Bowl

6 Crispy Golden Chicken wings

Green Dreamy Bowl

Lotus iced latte

Chicken Jack Deluxe 🍗

Classic Açaí Bowl

Pastrami Melt 🔥

Protein Quesadilla

Cheetos Locos

BANANA Bread latte

Kiwi fruit

Classic Ham & Cheese 🥓🧀

WOW Turkey Deluxe 🦃🔥

Wow Bagel

Premium Salami 🥓🔥

BLTA Supreme 🥑🥓

12 Golden Chicken Wings

Bring 6 cups of water to a rolling boil in a medium saucepan over high heat.

Boil water

Add 1 cup of black tapioca pearls to the boiling water, stirring gently immediately to prevent clumping.

Add pearls

Return to a boil, then reduce heat to medium-high to maintain a gentle rolling boil. Cook uncovered for 20–30 minutes, stirring every few minutes. Cooking time depends on brand and size; check package for recommended range. Pearls should be tender with a slightly chewy center.

Cook pearls

After cooking, remove the saucepan from heat, cover with a lid, and let the pearls sit in the hot water for an additional 10–15 minutes to finish cooking and become chewy.

Rest pearls

Drain pearls into a fine sieve and briefly rinse under warm running water to remove excess starch. Transfer drained pearls to a small bowl and stir in 3 tablespoons brown sugar while still warm so they absorb sweetness. Set aside until ready to serve. Keep covered to prevent drying; pearls are best used within 2–3 hours.

Rinse and sweeten

In a medium bowl or pitcher, whisk together 2 cups full-fat canned coconut milk and 1 cup cold water until homogeneous. Using full-fat coconut milk gives a rich mouthfeel similar to milk tea.

Combine liquids

Add 3 teaspoons granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt. Whisk until sugar is fully dissolved. Taste and adjust sweetness — add up to 2 tablespoons sweetened condensed milk if you prefer a creamier, sweeter drink.

Sweeten and season

For the best refreshing texture, refrigerate the coconut milk base for 15–30 minutes or prepare it ahead and chill until cold.

Chill (optional)

Divide the cooked, sweetened tapioca pearls between 2 serving glasses (about 1/2 cup pearls per glass). If pearls have cooled and become firm, briefly soak them in 1–2 tablespoons hot water to loosen before draining and adding to glasses.

Prepare glasses

Add ice cubes to each glass as desired (about 1/2 cup per glass) to chill the drink.

Add ice

Stir the chilled coconut milk base and pour about 1 cup into each glass, filling to nearly the top but leaving room to stir.

Pour coconut milk

Stir gently to combine pearls and coconut milk. Taste and, if desired, drizzle 1 tablespoon sweetened condensed milk over each drink for extra sweetness and creaminess. Serve immediately with a large straw.

Finish and serve

black tapioca pearls (boba)

water (for boiling pearls)

brown sugar (for sweetening cooked pearls)

full-fat canned coconut milk

cold water

granulated sugar

vanilla extract

pinch of salt

ice cubes

sweetened condensed milk (optional, to taste)

large straws (for serving)

Remove the roast from the refrigerator 45–60 minutes before cooking so it comes close to room temperature. Pat dry thoroughly with paper towels.

Bring to room temperature

Preheat oven to 450°F (230°C) with a rack in the center. Position a roasting pan or oven-safe rack on a rimmed sheet or shallow roasting pan.

Preheat oven

In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, chopped rosemary, and thyme. Rub the roast all over with olive oil, then massage the dry seasoning mixture evenly over the surface, pressing so it adheres.

Season roast

Heat a large skillet over medium-high heat until hot. Add a teaspoon of oil (or use the olive oil already on the roast) and sear the roast 1–2 minutes per side until a deep brown crust forms, including the ends. This step adds flavor but can be skipped if short on time.

Sear (optional but recommended)

Arrange the quartered onion, carrot pieces, celery, and smashed garlic in the bottom of the roasting pan. Place the seared roast on a rack set over the vegetables (or directly on vegetables if you don’t have a rack). The vegetables will flavor the drippings for the pan sauce.

Prepare roasting bed

Roast at 450°F (230°C) for 12–15 minutes to develop a good crust. Then reduce oven temperature to 325°F (165°C) for the remainder of cooking.

High-heat start

Continue roasting at 325°F until the internal temperature reaches your target: 115–120°F (46–49°C) for rare, 125–130°F (52–54°C) for medium-rare, or 135–140°F (57–60°C) for medium. For a 3 lb roast expect about 50–70 minutes after the high-heat blast, but rely on an instant-read thermometer for accuracy.

Finish roasting to temperature

Remove roast from the oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes. Carryover will raise the temperature a few degrees. Resting allows juices to redistribute.

Rest the roast

Trim any excess fat if desired. Slice roast thinly across the grain for the most tender results. Serve with pan sauce (below) or au jus, or enjoy simply seasoned.

Slice and serve

While the roast rests, place the roasting pan over medium heat on the stove (or pour pan juices into a skillet). If there is excessive fat, spoon off all but about 1 tablespoon. Add the dry red wine to the hot pan, scraping brown bits from the bottom with a wooden spoon.

Deglaze pan

Let the wine reduce by half (2–3 minutes), then add the beef broth and Dijon mustard. Stir and simmer 3–5 minutes until slightly thickened and flavors concentrate.

Reduce and add broth

If you want a silky finish, whisk in the cold butter off the heat until melted. For a thicker sauce, mix the cornstarch with the cold water to make a slurry and whisk it into the simmering sauce. Cook 1 minute until thickened. Taste and adjust seasoning with salt and pepper as needed.

Finish sauce

For a smooth jus, strain the sauce through a fine-mesh sieve into a bowl, pressing on solids to extract flavor, then serve warm alongside sliced roast.

Strain (optional)

Beef top round roast (or rump roast)

Kosher salt

Freshly ground black pepper

Garlic powder

Onion powder

Olive oil

Fresh rosemary (chopped)

Fresh thyme (leaves)

Yellow onion (quartered)

Carrots (large, cut into 2-inch pieces)

Celery stalks (cut into 2-inch pieces)

Garlic cloves (smashed)

Beef broth

Dry red wine (or additional beef broth)

Dijon mustard

Butter (cold, unsalted)

Cornstarch (optional, for thicker sauce)

Cold water (for slurry)

Open the bag of Takis and pour the chips into a large shallow serving bowl or platter, spreading them into an even layer so toppings will be supported.

Open and arrange chips

Reserve about 2 tablespoons of chips to crush later for garnish.

Slice the hot dogs or sausages into bite-sized rounds. Heat a small skillet over medium heat with 1 teaspoon oil and sauté slices 4–5 minutes until browned and warmed through. Remove and set aside.

Cook sausage/hot dog (if using)

Warm the refried or black beans in a small pot over low heat until hot, stirring occasionally, about 3–5 minutes. If using whole black beans, mash lightly so they will cling to the chips.

Warm beans

If not using meat, skip the cooking step and move to saucing.

In a bowl, combine mayonnaise (1/4 cup), Mexican crema or sour cream (1/4 cup), hot sauce (1 tablespoon), and lime juice (1 tablespoon). Whisk until smooth and taste; adjust hot sauce or lime to preferred heat/tang. If you want a thinner sauce, add 1–2 teaspoons of water.

Prepare spicy crema

If using the cotija-lime drizzle, combine 2 tablespoons crumbled cotija with 1 tablespoon lime juice and a teaspoon of water in a small bowl. Mash to a loose paste or thin to desired drizzle consistency.

Optional cotija-lime drizzle

Spoon warmed beans in small dollops across the layer of Takis so the chips hold the toppings. Aim for even distribution but avoid saturating the chips.

Evenly distribute the cooked sausage/hot dog slices over the chips (if using).

Drizzle the spicy crema over the chips, beans, and meat in a zigzag pattern. Then add the optional cotija-lime drizzle in a thinner pattern on top.

Sprinkle the crumbled cotija cheese (1/2 cup) across the dish.

Scatter diced tomato (1/2 cup), diced red onion (1/4 cup), chopped cilantro (2 tbsp), and sliced jalapeño (if using) evenly over the platter.

Finish with flaky sea salt (a light pinch across) and the reserved crushed Takis sprinkled for extra crunch and color.

Serve immediately with lime wedges on the side for squeezing. Takis will soften if left standing more than 10–15 minutes, so enjoy right away.

Takis (Fuego or similar rolled chili-lime chips)

Hot dog or Mexican-style sausage (optional), sliced

Canned refried beans (warmed) or black beans

Cotija or queso fresco (crumbled)

Mayonnaise

Mexican crema or sour cream

Hot sauce (such as Valentina or Cholula)

Lime juice

Cotija-lime drizzle (optional: blend cotija with lime and a little water)

Red onion, finely diced

Cilantro, chopped

Jalapeño, thinly sliced (optional)

Tomato, diced

Lime wedges

Flaky sea salt

Extra crushed Takis for sprinkling

Wash the outside of the watermelon. Cut the watermelon in half crosswise. Using a large spoon or melon baller, scoop out bite-sized balls or use a chef's knife to cut 1-inch cubes. Transfer to a very large mixing bowl. Reserve a few decorative slices if desired for garnish.

Prepare watermelon

Cut off the top and bottom of the pineapple. Stand upright and slice off the skin, removing eyes. Cut into quarters lengthwise, remove the core from each quarter, then slice into 1-inch chunks. Add to the mixing bowl.

Prepare pineapple

Rinse green and red grapes; dry and halve larger grapes if preferred. Rinse blueberries and strawberries. Hull strawberries and quarter or halve depending on size; add all to the mixing bowl.

Grapes and berries

Peel kiwis and slice into rounds or half-moons. Peel and dice mangoes into 1-inch cubes, discarding the pit. Peel oranges and segment (supreme) them, or peel and cut into bite-sized pieces. Add to the bowl.

Kiwi, mango, and orange

Peel bananas and slice on the diagonal into 1/2-inch thick pieces. Add bananas to the bowl last to minimize browning. Gently toss fruits together to combine, being careful not to crush softer berries and bananas.

Bananas

In a small bowl, whisk together fresh lime juice and honey until combined and slightly emulsified. Stir in orange zest and coarse sea salt until the salt dissolves. Taste and adjust honey or lime to balance sweetness and acidity.

Make the dressing

Finely chop most of the mint leaves, reserving a few whole leaves for garnish. Add chopped mint to the dressing and stir to combine.

Combine dressing and mint

Pour the dressing over the fruit bowl. Gently fold the dressing through the fruit using two large spoons to coat evenly without smashing softer pieces. Taste and add more salt or honey if needed.

Dress the fruit

Transfer the dressed fruit to a large serving bowl if not already in one. Sprinkle toasted shredded coconut over the top if using, and garnish with reserved mint leaves and any reserved watermelon slices. Chill for 20–30 minutes if time allows. Serve within 2 hours for best texture (bananas will brown over time).

seedless watermelon

pineapple

green grapes

red grapes

strawberries

kiwi

mango

blueberries

orange

banana

fresh lime juice

honey

fresh mint leaves

coarse sea salt

orange zest

toasted shredded coconut (optional)

If you don't already have honey syrup, combine equal parts honey and very warm water (1:1 by volume) and stir until fully combined. Cool slightly before using.

Prepare honey syrup

In a cocktail shaker, add the gin, fresh lemon juice, honey syrup, orange liqueur, fresh grapefruit juice, egg white, and two dashes of Angostura bitters. Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify the egg white and build a silky foam.

Dry shake

Open the shaker, add the ice, reseal, and shake again very hard for 12–15 seconds until the shaker is well chilled and the exterior is frosty. This second shake chills and dilutes the drink and further aerates the foam.

Wet shake

Double strain the cocktail into a chilled coupe or Nick & Nora glass using a fine mesh strainer and the shaker strainer to remove small ice shards for a silky texture. Allow the foam to settle on top.

Double strain and serve

Float the thin grapefruit wheel on the foam, place the micro basil leaf gently on top of the wheel, and finish by grating a small amount of lemon zest over the foam to release bright citrus oils. Optionally add a single extra dash of Angostura on the foam in a small pattern for aroma and visual contrast.

gin (preferably London dry)

fresh lemon juice

honey syrup (1:1 honey:hot water)

orange liqueur (Cointreau or triple sec)

egg white (large)

fresh grapefruit juice

Angostura bitters

thin grapefruit wheel

micro basil or small basil leaf

grated lemon zest

Rinse the outside of the watermelon under cool running water and pat dry. Place the watermelon on a large cutting board. Using a large chef's knife, cut off both ends to create flat surfaces so the melon sits steadily.

Prepare the watermelon

Stand the watermelon upright on one of the cut ends. Slice downward to remove the rind in vertical strips, following the curve of the fruit, until the red flesh is fully exposed and rind is removed.

Cut the de-rinded watermelon in half crosswise. Lay each half cut-side down and slice into 1-inch thick slabs. Stack slabs and cut into 1-inch cubes for a salad, or cut into wedges or triangular slices for serving. Aim for uniform pieces so presentation and texture are consistent.

Transfer the cut watermelon to a large bowl or platter. If serving chilled, place the bowl in the refrigerator for 15–30 minutes before finishing garnishes.

Wash mint leaves, pat dry, and stack several leaves to roll tightly; slice thinly (chiffonade) or roughly tear for a rustic look. Crumble feta if not pre-crumbled. Roughly chop toasted nuts if using whole nuts.

Prepare garnishes

In a small bowl, whisk together the fresh lime juice, extra-virgin olive oil, and honey (if using) until combined. Taste and adjust sweetness with more honey if desired.

Make simple lime dressing

Sprinkle the sea salt evenly over the watermelon; the salt brings out the fruit's sweetness. Grind the black pepper over the fruit sparingly to add a subtle savory note.

Drizzle the lime dressing lightly over the watermelon (start with half the dressing and add more as desired). Scatter torn or chiffonade mint leaves, crumbled feta, and chopped toasted nuts over the top. Toss gently to combine or leave arranged for a composed platter.

Coconut Milk Boba

Roast Beef Classic 🥩

Takislocos

Large Fruit Bowl

First Light

Watermelon

Super Vitamin C.

Mango Medley Bowl

6 Crispy Golden Chicken Wings

Green Dreamy Bowl

Lotus Iced Latte

Chicken Jack Deluxe 🍗

Classic Açaí Bowl

Pastrami Melt 🔥

Protein Quesadilla

Cheetos Locos

Banana Bread Latte

Kiwi Fruit

Classic Ham & Cheese 🥓🧀

Wow Turkey Deluxe 🦃🔥

Wow Bagel

Premium Salami 🥓🔥

Blta Supreme 🥑🥓

12 Golden Chicken Wings