Beverages

Using multicolored carrots makes this beautiful side dish even more vibrant.

Erin Franzman of New York City, writes: "After reading that duck was part of the Aztec diet, I put it in this simple, hearty tortilla soup for an unexpected, rich twist." Corn tortillas add both body and crunch to this filling dish. Try sliced avocado on top for a splash of cool, vibrant flavor.

You'll need to start marinating the meat at least a day ahead. It can be cooked up to 2 days in advance of serving.

These are great with salsa.

Let guests mix their own Bellinis — it's a great ice-breaker, and allows everyone to custom-blend their drinks.

Ask your fishmonger to skin the salmon fillets for you.

Complete the tropical scene by garnishing these pink drinks with paper umbrellas or (unsprayed) orchids.

Sweet early strawberries in their prime and a good bottle of fruit-forward red wine — you just can't go wrong with the simple combination of these two stellar ingredients.

Brunch isn't really brunch without sparkling cocktails. This is an almond-flavored take on the classic.

This dish has a livelier, fresher taste than traditional risotto because the vegetables are cooked separately from the rice and then spooned over it in a rich ragout.

There's one thing better than a warm chocolate cake: a warm chocolate cake served with a rich cream sauce. This 139-calorie dessert only feels like a splurge.

Selma Hurwitz of Potomac, Maryland, writes: "I'm an artist, and I think that without question cooking is very creative. You can't be afraid to experiment in the kitchen. I often get ideas from cookbooks and recipes from friends, and I'll add my own touches. The apple cake is inspired by a cookbook from Michigan — I just added more rum and spices. Both recipes are great for company and freeze beautifully."

Selma Hurwitz of Potomac, Maryland, writes: "I'm an artist, which helps explain why I think cooking is very creative. You can't be afraid to experiment in the kitchen. I often get ideas from cookbooks and recipes from friends, and I'll add my own touches. The salmon recipe here is based on one a friend gave me. I added more wine, and sometimes I use capers to give the sauce a zesty tang." Broiling caramelizes the sugar and gives the salmon a deeper flavor.

Concord-grape wine — a traditional part of the Passover feast — gives this delightful spongecake a fruity, almost floral note.

Keep the final course sweet and simple.

St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. The perfect go-with? Wedges of cooked, buttered cabbage, of course.

My favorite recipe for the Bloody emerges from years of experimentation. Think Jonas Salk behind a bar. What I have come up with in my lab is: