Going to See the Barbie Movie? Make These Pink Dishes First

“One bite of these dreamy creamy bars and I’m transported to Shinjuku Gyoen National Garden in Tokyo during the springtime when sakura are in full bloom,” writes Kat Lieu, founder of Subtle Asian Baking. “This berry cream layer atop a buttery and earthy shortbread combo is, without a doubt, a matcha made in heaven.”

In Fiji, says chef Louis Tikaram of E.P. & L.P restaurant, in Los Angeles, kokoda is eaten as part of the main course, but because good fish is so pricey in America, he serves it as a starter. Tikaram likes mild yet buttery Baja kanpachi (farmed amberjack), but it’s fine to use other, easier­-to-­find fish, like yellowtail, albacore tuna, mahimahi, or swordfish.

Kashmiri chai, known for its layered spice flavors and signature pink hue, traditionally calls for a time-consuming, laborious process of aeration and cooking. This recipe from writer and recipe developer Zainab Shah uses a few shortcuts without compromising on flavor, giving you a rich, savory tea in just about 20 minutes.

Cooking shrimp in the oven instead of boiling is caterer Annie Campbell’s take on the standard shrimp cocktail technique. The zippy, herby green goddess brings color and major flavor to the appetizer.

This pink and frothy drink from Seattle’s Tomo gets its richness from egg whites and its fruit flavor from tayberries, a hybrid of blackberry and red raspberry. If you can’t find tayberries, substitute a blend of blackberries and raspberries.

Cassie Winslow, founder of the blog Deco Tartelette and the author of Floral Libations shares her refreshing and calming take on the Paloma.

In the great tradition of citrus pies like lemon cream and key lime, this pie from Pietisserie’s Pastel line is super easy and will stand out on any dessert table. The colorful crust requires you to first bake a large cookie that turns into the crumbles that make the crust.