Mint

This drink was featured as a Cocktail of the Month.

Editor's note: This recipe was created by Erika Lenkert, author of the book, The Last-Minute Party Girl: Fashionable, Fearless, and Foolishly Simple Entertaining. For Lenkert's tips on throwing a last-minute New Year's Eve party, click here. I adore this cocktail recipe because it's refreshing, pretty, and has subtly mint and cucumber flavors that will keep everyone guessing at exactly what's in it. You can dress it up for an evening fete by straining it and serving it up with edible gold or silver flecks as it is done here, or dress it down by throwing everything — mint, cucumber slices, and all — into a serving pitcher. Best of all, you can skip squeezing limes all day by using limeade concentrate. Shhhh. It'll be our secret.

Mint brings a hit of freshness to this classic side.

Chopped fresh mint lends an unexpected twist, giving broccoli a brand-new identity.

In this very simple recipe, the spices, mint, garlic, and oil form a crust that helps seal in the lamb's juices. Sautéed carrots and roasted potatoes would be nice on the side.

Aromatic without being spicy, this dish has a touch of the exotic but will please traditionalists, too. The spice paste hits on sweet, hot, salty, and sour, and the lamb is wonderfully tender.

It's hard to believe there's no cream in this soup, it's so velvety. A swirl of minty pistou, added at the last minute, provides complexity.

Ask the butcher to butterfly the lamb.

Shrimp transforms a Middle Eastern salad into a light yet satisfying main course.

Better than chocolate: The berries are bursting with fresh flavor (and fiber); the wine adds a dash of healthful sophistication.

Steamed quinoa has an unbelievably light and fluffy texture. If you can get fresh-picked corn, you can add it to the salad raw—even without cooking, the kernels will be sweet and tender.

Lightly blanched squid makes a simple and elegant salad with the tang of fish sauce and fresh lime juice.

Tender chunks of lamb served kebab-style are paired with a traditional Mediterranean-inspired salad in this simple grilled dish.

Improv: Substitute chopped red or yellow bell peppers for the tomatoes in the salad; try basil instead of cilantro in the dressing.

Charlotte Fekete of Athens, Georgia writes: "I'm a junior in college, and I'm planning to go to cooking school after graduation. I've already had some experience decorating cakes and working for a caterer, but it was my mom who taught me how to cook. I've also learned a lot from reading magazines and cookbooks."
Serve on its own for breakfast or with a scoop of sorbet or ice cream for dessert.

Removing the typical cucumber from tabbouleh leaves plenty of room for fresh honeydew or any cool, sweet melon in this summer-inspired departure.

Brandi Neuwirth of Cary, North Carolina, writes: "My family and I moved here from Los Angeles last year, and my new surroundings have really influenced my cooking. There's a great farmers' market nearby where I get lots of local ingredients. The produce there inspired me to create this dish, which is a real taste of the South." These pretty ice cubes are great in lemonade and summer cocktails.