Mo

Make hot chocolate by warming milk, whisking in cocoa, sugar, and a pinch of salt until smooth, then finishing with vanilla or melted chocolate.

Blend cooked chickpeas, tahini, lemon juice, garlic, and salt with cold water or ice until smooth; adjust with olive oil, acid, and spices to taste.

To make honey mustard, whisk equal parts honey and Dijon with mayo and a splash of vinegar until smooth and balanced.

Stir equal parts chilled orange juice and sparkling wine in a flute, then serve the mimosa cold with a citrus twist.

For macaroni and cheese, cook pasta to al dente, make a smooth cheese sauce, combine, then serve stovetop or bake for a crisp top.

Mexican street corn is grilled corn coated with mayo or crema, cotija, lime, and chile, made in minutes on a hot grill or skillet.

Steep fresh or dried lemon balm in just-off-boil water for 10–15 minutes, then sweeten or chill to taste for a bright, calming herbal tea.

Combine fresh lemon juice, cold water, and sugar in a 1:4:1 ratio, then fine-tune to taste and chill.

Mexican rice cooks by rinsing and toasting long-grain rice, then simmering it in tomato, onion, garlic, and broth until tender, with a rest and fluff.

Mayonnaise is a simple oil-in-water emulsion of egg yolk, oil, and acid that you can blend or whisk into a thick, silky sauce in minutes.