Citrus

Fruit may become your first choice for dessert after you try this dish: Fresh blueberries are the ideal topping for the almond-date crust. You'll get a helping of antioxidants and fiber, and don't be afraid of the fat: It's mostly the healthy kind. Bonus: This dessert doesn't require any baking.

Try a milder domestic Gorgonzola (rather than the equally delicious but more pungent Italian version). Using an assortment of different colored beets makes the salad more vibrant.

Silky caramel sauce served with a foamy soufflé makes for an opulent textural contrast. And unlike a warm soufflé that you bake, this chilled version (and the sauce) can be made ahead.

Enriched with coarsely mashed potatoes, this lively soup makes for an easy supper. Serve the Accompaniments in separate bowls for an interactive touch.

When creative director Richard Ferretti came to Gourmet two and a half years ago, he brought along a recipe for homemade fresh ricotta. It is more delicate in flavor than any store-bought version and has a lovely dry curd. Some of us make it at home often because it takes just a few minutes of active time. Topped with honey and cinnamon, it's also great for dessert.

Fresh, peppery arugula pairs nicely with the Steamed Clams with Pasta.

Keep the final course sweet and simple.

This vegetarian starter has an incredibly silky texture, but less than a tablespoon of butter per serving.

Without the ice cream and served warm, these make a great brunch dish.

Although major brands of crystallized ginger list only sugar and ginger in the ingredients, crystallized ginger cannot be purchased with kosher-for-Passover certification. If you choose to omit this ingredient, increase the fresh ginger by one teaspoon and add 2 extra teaspoons of honey. This recipe is best served within a few hours of preparation.

It's impossible to overstate just how well the ingredients come together in this beautiful salad. The textural contrast of juicy ripe oranges and crisp endives is enhanced by a surprisingly complex vinaigrette containing sweet, spicy, and smoky flavors.

Couscous is one of the fastest side dishes to prepare, but this jazzed-up, garlicky rendition shows that it need not be bland. Serve it with the Moroccan-Spiced Chicken Paillards or with grilled Italian sausages.

Why this once popular drink has faded into obscurity is a mystery to us. It's relatively light but packed with flavor, and it deserves to reclaim its place in the punchtheon.