Fruit

Happy birthday to us—and what better way to celebrate than with our very own cocktail?

Audrey Saunders, owner Pegu Club, in Manhattan, uses this grenadine in several cocktails, including the Jack Rose, which was featured as a Cocktail of the Month.

Get two of your daily fruit servings with this diet-friendly dessert from Annie Clemmons, pastry chef at Cyrus in Healdsburg, California.

Until you've tried this dessert, you may not have tasted a pear's multiple personalities.

Meaty, sweet squid steaks offer a seafood variation of chicken francese.

You may want to double this recipe—the apple-walnut topping and whipped cream make these cakes disappear fast.

Adding a hint of orange zest to beloved chocolate chip oatmeal cookies gives them a faint citrus aroma and fresh bite.

This easy, elegant, and flavorful salad is delicious with a glass of dry Riesling.

Garlic and raisins blend beautifully in a dish that's a welcome substitute for the basic broccoli-and-butter side.

Reducing a mixture of coconut liquid, cream, and sugar on the stovetop creates a wonderfully creamy filling, almost like a dulce de leche. Handfuls of fresh shredded coconut give the tarts a tropical flavor, accented beautifully by the fruitiness of prickly pears.

Who cares what is in this cocktail? The name sold me when I read it in Harry Craddock's The Savoy Cocktail Book (1930). This is one of many variations.

Evelyn Herring of Laguna Woods, California, writes: "My mother was raised in Scotland and learned to cook at a time when quality ingredients were hard to come by. She had to be imaginative, often substituting ingredients and improvising recipes. My own cooking has become Americanized over the years, but I still rely on her recipes. They're easy and always taste as good as the first time I tried them." These savory treats, called biscuits in Scotland, go well with cocktails or tea.

From the menu at Vongerichten's TriBeCa restaurant, 66.