Citrus

Brunch drinks get updated with this take on the traditional duo of orange juice and champagne. Note that freshly squeezed orange juice is not the best choice here, as its intense taste can overwhelm the other juices. Topping the drink with a boysenberry "floater" creates a vibrant color contrast.

Extra-virgin olive oil is the the secret ingredient in this moist, dense, lightly sweet cake. Perfect as an afternoon snack or for breakfast with a cup of fluffy cappuccino.

You can use Meyer lemons in this cake for a lighter, more floral flavor.

This Franco-American combination of bourbon and bubbles gives you another reason to be thankful. It doubles easily to accommodate the number of guests around your holiday table.

This tart has a looser texture than typical lemon tarts. Chill overnight before serving.

This delicious salad is from Johannes.

Susan serves these with homemade pico de gallo, but purchased salsa also works well.

"To celebrate my recent promotion, my sister treated me to dinner at Radius here in Boston," says Jill Thompson, Boston, Massachusetts. The dessert we shared was unforgettable—a hazelnut meringue concoction made by pastry chef Paul Connors. As we polished it off, my sister and I agreed that we had found the city’s best new restaurant." Each component can be made ahead.

Seedless watermelons are on the market these days, but I prefer the old-fashioned ones with big black seeds — easy to see and remove. Then proceed with the recipe.

An exotic and light main course. The vinaigrette would work just as well with red snapper.

Fresh kernels of raw corn are so sweet and tender that they don't need to be cooked. Their natural sugars and crisp juiciness pair wonderfully with the salty Parmesan and peppery arugula.

Gin Thoke This salad is pungent, crunchy, intriguing, and addictive. Although served as a dessert in Myanmar, it is also a great accompaniment to grilled fish, chicken, or steak.