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)

Tropical Fruit Salad with Cacao Nibs

Mango, papaya, and banana, with the added crunch of hazelnuts and slightly bitter cacao nibs. (By Adela Jung)

Campfire Trout with Herbs and Bacon

Grilled over an open fire. (By Regan Burns)

Baba Ghanoush

This smoky eggplant dip is a pita chip’s best friend. (By Kate Ramos)

Lemon Digestif

Like an alcoholic Lemonhead. (By CHOW Food Team)

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)

Roasted Eggplant and Walnut Dip

Move over hummus— this savory, herby dip is just as easy to make and even tastier. (By Adela Jung)

Eggplant and Hummus Pita Crisps

Flavorful and crispy. (By Stephen Gibbs)

Linguine with Squash Noodles and Pine Nuts

Ribbons of squash fill in for some of the pasta. (By Regan Burns)

Simple Poached Cod

Simmered with carrots, potatoes, and shallots for a more filling take on poached fish. (By Amy Wisniewski)

Ecuadoran Shrimp Cocktail (Cóctel de Camarones)

Ceviche meets shrimp tail. (By Kate Ramos)

Grapefruit Spike

A bubbly hair-of-the-dog tail. (By Aida Mollenkamp)