No-Cook

Though the cranberries look gorgeous, you wouldn't want to eat them—they're extremely tart when raw. The mint leaves, however, are positively delicious. Fresh raw cranberries yielded the most attractive garnish; thawed frozen berries may collapse and shrivel. Feel free to increase the amounts we've provided here if you'd like to make your decoration more elaborate.

"One night when friends were coming over for cocktails, I wanted to make some hors d'oeuvres," says Amy Sue Keck of San Diego, California. "Though most tapenades I've tasted have been made with black olives and anchovies, I only had green olives in my cabinet—and no anchovies! So I added some toasted almonds instead, and my green "tapenade" was a hit. I still make it this way."

Here's a tropical take on one of the most popular warm-weather drinks. This rendition is served on the rocks.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Active time: 30 min Start to finish: 30 min

At the ranch, Lisa Ahier makes this salsa with and without avocado. At Gourmet, we liked it with.

Any kind of smooth fresh cheese may be used to make coeur à la crème. Flavor will vary with the type of cheese used and also with the proportion of cream added. French fromage frais, English curd cheese, and American farmer cheese are all suitable for this dessert which should be prepared two days before serving.

Can be prepared in 45 minutes or less.

The tender greens in this salad are a wonderful foil for blue cheeses.

The vinaigrette for this salad benefits from standing for 1 hour to let the flavors of the thyme and garlic develop.

This springtime dish would go nicely with sliced red and yellow tomatoes drizzled with balsamic vinaigrette; offer corn muffins, too. End the dinner with wedges of chocolate mousse cake.

My mother always made wonderful side dishes — and made them look so easy. Indeed, they were! A few fresh vegetables, great herbs, a little mustard or vinegar, and kosher salt were all it took for her to make something taste like it came right from the garden. Here's her incredibly simple recipe for coleslaw — a step removed from traditional recipes that are typically bland and smothered in mayonnaise, this slaw is sharp and crunchy and great with salads, roast meats, and sandwiches.