Pink Lady

Grenadine adds the pink to a Pink Lady, and gin does the rest. (By Rob Chirico)

Pink Gin (Gin and Bitters)

Easy to make, easy to love. (By Rob Chirico)

Lamb Meatballs with Lemon-Cumin Yogurt

Mediterranean flavors liven up an easy party appetizer. (By Amy Wisniewski)

Ecuadoran Shrimp Cocktail (Cóctel de Camarones)

Ceviche meets shrimp tail. (By Kate Ramos)

Pink Mayonnaise (By Terence Janericco)

Corned Beef and Cabbage with Horseradish Cream Sauce

Corning your own beef is easier than you think. (By Kate Ramos)

Sour Cherry and Green Tea Granité

Tart and sweet combine in this simple yet refined version of granité. (By Aida Mollenkamp)

Sangría

Spanish punch made with wine and fruit— an alcoholic fruit tail of sorts. (By Rob Chirico)

Holiday Honey Chicken with Fruit

Serve with fluffy white rice to soak up all the juice. (By Marcie Cohen Ferris)

Tangy, buttery shrimp that despite the name are not cooked on a barbecue, or with barbecue sauce. (By Martha Hall Foose)

Shrimp Rémoulade (By Arthur L. Meyer)

In Goa, the fish is usually wrapped in banana leaves and baked in the ashes of a fire. (By Jeffrey Alford and Naomi Duguid)

Garlicky lamb gains a tart edge from pomegranate juice. (By Jeffrey Alford and Naomi Duguid)

Chicken Kiev (By Allysa Torey)

Don’t let the pink hue scare you. (By Mitch Prensky)