Fruit

This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.

Muddled peas add a fresh twist.

Remember that the color of the stalks, which can range from pale pink to deep red, will affect the color of the filling. Choose dark-red stalks for a vibrant hue.

This cooling raita, or yogurt sauce, is a popular condiment for Indian feasts. It's also great with lamb chops.

It goes without saying, but the sweeter and riper your strawberries, the better this adult slushie will taste (and look).

Adding whole wheat flour ups the nutritional value and adds a nice nutty flavor.

The Brits live on easy-drinking Pimm's in warmer weather. For a bit more character, we add dry Sherry to the mix.

Drizzle this sweet-salty vinaigrette on green salads or on roasted carrots.

A red wine float turns the classic, summery whiskey sour into a cold-weather favorite.

The belly's thick layer of fat keeps the pork tender as it cooks. It's cooked low and slow to ensure the meat is tender, then crisped up over high heat.

This is a cocktail everyone should master. Bonus: It gives you a chance to experiment with all those new bitters.

Parve Ellen: These filled pastries, tri-cornered to mimic Haman's hat and served during Purim celebrations, were a source of conflict in the Kassoff family growing up. Mom didn't give in to her children's entreaties not to buy any filled with prunes or poppy seeds, so a grabfest would occur amongst my brothers and me to see who could get to the apricot-filled ones first.

This fresh seasonal sauce—so good you'll be glad to have leftovers—features less sugar than traditional barbecue sauces. Serve the moist, flavorful chicken on warmed burger buns. Wear rubber gloves when mincing the jalapeño so you don't burn your hands. When prepping the fresh cherries, wear a dark shirt, use a good cherry pitter, and work over two bowls: one for the pits and stems and the other for the usable flesh. Feel into the center of each cherry after pitting and de-stemming to make sure that no pit remains.

Prep time: About 45 minutes
Slow cooker time: About 4 hours
Oven time: 20 to 25 minutes (can occur during the slow-cooking process)
Finishing time: About 20 minutes With this juicy, flavorful dessert (slightly spicy from the peppercorns), you get the best of all worlds: the fruit cooks slowly and develops complex flavors in the slow cooker, the lemony drop biscuits turn golden in the oven, and the juices reduce on the stovetop into a thick sauce that blankets the fruit. I loved this recipe so much that I "tested" it six times! As for my children, they coined it "rhubarb dessert" and now crave rhubarb as a result. This cobbler is especially good with vanilla ice cream.
For ease, zest the lemons before squeezing them for the juice. You can make the biscuits in advance, though the dessert is most delicious when the biscuits are served warm from the oven. Purchase the reddest rhubarb you can to yield a dessert with the most vivid color. Make sure to use the amount of fruit called for—it might seem like a large quantity, but the strawberries and rhubarb cook down a lot. If you'd like to serve the dessert family style, pour it into a 9- x 12-inch baking dish.

If you love lemon candy that has some honest pucker to it, these are for you. There's nothing wimpy about them. For a more traditional take on marshmallows, see our recipe for Homemade Marshmallows . And see Make Your Own Marshmallows for additional recipes and tips.

And who, pray tell, is this exotic culinary adventuress named Bella? My eight-year-old Portuguese water dog. For a long time now, she's loved carrots. She literally comes running every time she hears the carrot peeler come out of the drawer. My husband and I thought, "Hmm, that's different for a dog," and played the approving parents. Recently, she's expanded her palate to sweet potatoes. No sooner do they hit the counter than she's singing and dancing around my feet. I quarter and square off the potatoes and fling the ends at her, and she's been known to get some serious hang time as she leaps for them. Seriously, Air Bud's got nothing on Bella. Maybe she heard about how healthful sweet potatoes are: their natural sweetness is perfectly balanced with high fiber content, slowing the rush of sugar into the bloodstream, which is great for the vascular system, and for mood. My experience says that's true; whenever I make this salad, Bella's awfully happy.

Healers have touted saffron's medicinal properties since the days of Hippocrates, and Cleopatra claimed that it was an aphrodisiac. Its scarcity (it takes some four thousand crocus blossoms to create an ounce of saffron) and the belief that it could be used to treat everything from wounds to the plague even caused the Austrians to go to war over the spice during the Dark Ages. This is at least one feudal folk myth that modern science has corroborated. Studies have shown that saffron has outstanding antibacterial and antiviral properties and also aids digestion. People sometimes balk at saffron's cost, but it isn't unreasonable when you consider its potency; this recipe calls for only 1/8 teaspoon, and as you'll see, a little goes a long way. This pilaf is a delightful and gorgeous dish. The rice is sautéed before cooking to avoid that sticky, gummy consistency, and ginger, parsley, and lemon zest add zing. Prepare ahead: Soak the rice in cool water and the juice of half a lemon for 8 hours or overnight before cooking; this will make its nutrients more available and decrease the cooking time. If you don't have time to soak the rice, add an extra 1/4 cup of broth and cook for an additional 15 minutes.

Fans of candied grapefruit peel will love the chewy bits of candied zest in these marshmallows. For a more traditional take on marshmallows, see our recipe for Homemade Marshmallows . And see Make Your Own Marshmallows for additional recipes and tips.

Sweeten movie night by whipping up a batch of these treats for your friends. Cherries and oat flour add fiber to make them extra filling.

That's right, schmaltz oatmeal cookies. We had to have something sweet! The schmaltz does have a great effect here—it doesn't make the cookie taste like chicken, but it does give it a savory depth to balance the sweetness. So using schmaltz in a cookie turns out to be a fascinating and useful example of balancing sweet with a savory ingredient. I love the tart, dense dried cherries in these cookies, but this recipe is a great all-purpose vehicle for whatever garnish you want to give them—raisins, dried cranberries, walnuts, pecans or a mixture of any or all of the above.