Beverages

ARNI GEMISTO ME HORTA KE FETA Editor's note: This recipe is excerpted from Aglaia Kremezi's book The Foods of the Greek Islands. To read more about Kremezi and Greek Easter, click here. This recipe comes from Andros, and it is one of the most delicious ways to cook a whole Easter spring lamb or kid. The various spring wild greens on the island, seasoned with fennel, mint and other aromatic herbs, together with the local slightly sour fresh cheese, are used to make the stuffing. In my version, instead of a whole tiny lamb, I use a shortened leg of lamb (shank half) partly boned, to make room for the stuffing. The result is quite different but equally enticing. Serve with Roasted Potatoes with Garlic, Lemon, and Oregano.

This is a ridiculously easy soup to make. It's tasty and durable, and it gets even better overnight.

This fruit butter makes a quick dessert. It's also a great snack on bread or toast. We use it in a low-fat recipe for a moist and chunky apple butter spice cake. We have found preserving in half-pint (250 mL) jars convenient, since that recipe calls for that amount of apple butter. But if you use larger jars, you'll have lots left for other uses.

Happily, we found that the only word which rhymes with Clicquot was a tasty white rum.

Editor's note: The recipe and introductory text below are excerpted from Passionate Vegetarian by Crescent Dragonwagon. This recipe originally accompanied Basic Oven-Baked Marinated Tempeh and Lentil Croquettes. White wine, Dijon, miso, good vegetable stock — the flavors in this are incredibly good and fly in the face of anyone who thinks that something vegetarian and low-fat cannot be intensely delicious. Instead of the fat-intense roux technique that is typical of gravy making, the thickeners are buzzed in the food processor with some of the liquid. Countless entrees and entree plates would be sparked by this sauce — basic baked tempeh or tofu, for instance, with a grain side dish and some steamed broccoli.

Fresh apple juice and Calvados, a dry apple brandy, make the sauce something special.

Begin the morning with the beautiful, festive (and easy) drinks.

Lewis Rossman of Half Moon Bay, California, writes: "I'm a chef, and Mediterranean is probably the best way to describe the kind of cooking I do at my restaurant, Cetrella. There's an emphasis on seafood, plus several dishes inspired by places I've visited like Provence and Catalonia. This is one of my favorite recipes from the menu. It also happens to be the thing I make at home all the time." Serve with crusty bread to dip into the tomato-anise sauce.

Fill a glass pitcher or punch bowl with this fun, fruity wine-based aperitif.

This recipe is an accompaniment for Rack of Lamb and Roasted Cabbage with Cauliflower and Date Purées .

Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam.

Don't stress if you can't stop your Self from sipping this lip-smacking shake: One glass provides more than 60 percent of your RDA for bone-building calcium. Another perk: The rich chocolate taste is strong enough to satisfy even your most intense cravings. Milk shakes — they do a body good.

She may be a world-class diver, but Kimiko Hirai Soldati, 30, has the same diet goal as the rest of us: She wants to look good in a swimsuit. She eats 40 percent protein, 40 percent carbs and the rest fat, spread out over five small meals a day. Eating frequently "keeps you satisfied, so you're not starving and overeating," Soldati says. She freezes peeled fruit so she can always whip up a drink.

Alicia Silverstone, who follows an organic vegan diet, sips this nutritious elixir, which personal chef and friend Lesa Carlson mixes for many of the star's private affairs. It's a tasty health potion: The mint, fresh peach juice, and honey deliver cancer-fighting antioxidants.

Sunday snack. From Sanctuary on Camelback Mountain in Paradise Valley, Arizona. A (barely detectable!) hit of flaxseed oil transforms this smoothie into a treat for your digestive system. (Flaxseed aids regularity.) The oil is rich in healthful omega-3 fatty acids.

A healthier fish stick (the secret is in the skewer!)
Feeling Zen at Tao, the trendy Asian eatery in New York City, is a major challenge — even with the center-stage 16-foot Buddha. The movie theater turned hot spot packs in hundreds of diners each night (and it's a favorite of P. Diddy and the New York Giants). But executive chef Sam Hazen's miso-marinated sea bass satay may be as close to inner peace as you can get while you're sitting at a dinner table. And let us enlighten you: This delectable lowfat dish is packed with protein, vitamin A and folate.