Citrus

A somewhat more exotic salsa, this jazzes up meals with a tropical beat. See the menu with Gingered Coconut Rice, page 96. Serve with tortilla chips or as a condiment with spicy dishes.

This is a variation on the classic recipe more often referred to as “candied yams.” Did you know that calling sweet potatoes “yams” is actually a misnomer? Yams are rarely sold in this country, so quite often, what you see sold as yams are actually sweet potatoes. I make this dish for nearly every Thanksgiving dinner.

One of my favorite ways to use summer’s heavenly ripe tomatoes is to toss them, uncooked, with warm pasta.

Here’s a salad sure to brighten a winter meal, when clementines are in season.

It goes without saying that this is best made with fresh, just-off-the-vine tomatoes!

A contemporary stripped-down fruit dessert that is so unbelievably good, with very few ingredients.

The flavors of mango, lime, and chile are inspired by Mexican street food. Granitas can be made a day or two before serving. Granitas are just as satisfying as ice cream, and you don’t need a machine. The flavors are limited only by your imagination.

Lemon and blueberry are a perfect pair, like Bert and Ernie. You will need a 10 1/2-inch tart pan with a removable bottom. Serve this year round.

This is the color of autumn.

Great for holidays. Even good as a dessert.

This tart treat is welcome on any Thanksgiving table.

This orange, peach, cranberry, and lime drink makes the ultimate “fruit cocktail.”

You can also make these in a pitcher and serve them as the evening’s party drink. They have the perfect balance of tart and sweet. Great in the summer.