Passion Fruit Purée

NYT Cooking

Max's Mistake

NYT Cooking

Cat's Eye

NYT Cooking

Passion-Fruit Soufflé

NYT Cooking

Passion-Fruit Salad With White-Pepper Ice Cream

NYT Cooking

Nantucket Bay Scallops With Passion Fruit

NYT Cooking

The Marea

A signature drink from the Manhattan restaurant Marea, this concoction was meant to evoke an underwater garden in a glass. It uses grappa, lemon-flavored Acqua di Cedro liqueur, passion fruit and preserved wild hibiscus flowers from Australia, which are jarred in syrup and sold by wholesalers and at specialty food stores. The deep magenta blossoms are edible, a chewy mouthful of sweet rhubarb and berry. The hibiscus petals unfurl with the rush of alcohol, swaying like the tentacles of a sea anemone bobbing in the ocean’s current.