Betsy Nelson

This lacto-fermented relish makes a lovely condiment for Asian-inspired grilled meats and fish, and it is wonderful in a salad, sandwich, or rice-bowl dish. Adapted from Nourishing Traditions, by Sally Fallon.

These tasty lacto-fermented vegetables are great with meals or as a snack. This recipe is inspired by Nourishing Traditions, by Sally Fallon.

You can make this sauerkraut with just one head of cabbage. You don’t need a special crock or a root cellar; it may simply be stored in the refrigerator. This recipe is adapted from Nourishing Traditions, by Sally Fallon.

Wine vinegar is a great way to use up leftover wine. Red wine produces the fullest flavor, but rosé or white will work as well. This recipe is inspired by Ideas in Food, by Aki Kamozawa and H. Alexander Talbot.

Greek yogurt is thick and hearty. Make it yourself to avoid the artificial sweeteners and thickeners in some commercial brands. Alternately, you can make a regular whole-milk yogurt by stopping before straining the yogurt. This recipe is inspired by Molly Sheridan at SeriousEats.com.

Use these syrups and bitters to flavor your mocktails, or make your own refreshing soda by mixing them with fizzy water.

Rich and creamy, this drink is a nice alternative to traditional Black or White Russians.

For variety, try adding a few crushed juniper berries.

Conventional martinis are elegant, but all alcohol. This booze-free version is refreshing and packed with plenty of antioxidants.

Like your drinks tart? Use 100 percent cranberry juice instead of the pomegranate juice.

Lovely on its own, this drink can also be used to flavor other cocktails, sparkling juices, or even wine.

The sparkling water in this recipe allows you to adjust the sweetness to suit your preference.

The traditional Cuban mojito is made with mint. Here, we add Thai basil to give it an exotic twist. (If you can’t find Thai basil, use regular basil; it’s a different flavor but still delicious.)

If you’re feeling especially celebratory, serve this tropical drink in a tiki glass or with a paper-umbrella garnish.

This concoction is as refreshing as a spa drink and as fancy as a cocktail.

The elegance of a martini meets the energizing effect of green tea. Use a mandoline or vegetable peeler to thinly shave the ginger for garnish.

A creative and healthy alternative to commercial ketchup, which is usually made with high-fructose corn syrup. Try to make this the day before serving so the flavors can meld.

A great showcase for fresh seasonal vegetables (you can sub in any you like or happen to have on hand), this recipe is a new take on the classic French salade niçoise. Cook and chill salmon in advance, or use leftover salmon if you prefer.