Orange

Adding a hint of orange zest to beloved chocolate chip oatmeal cookies gives them a faint citrus aroma and fresh bite.

Evelyn Herring of Laguna Woods, California, writes: "My mother was raised in Scotland and learned to cook at a time when quality ingredients were hard to come by. She had to be imaginative, often substituting ingredients and improvising recipes. My own cooking has become Americanized over the years, but I still rely on her recipes. They're easy and always taste as good as the first time I tried them." These savory treats, called biscuits in Scotland, go well with cocktails or tea.

Muscovy duck is the leanest of all domesticated duck breeds, yet tender and full-flavored. This technique makes it even leaner by first rendering the fat from the skin (which also makes it deliciously crisp). If you don't find Muscovy duck in stores, order it online from dartangnan.com or grimaud.com.

Crushed pretzels make a better-than-breadcrumb crust.

Serve the carnitas with mashed sweet potatoes, mixed baby greens, or rolled up in warm tortillas with salsa, chopped onions, and cilantro. Berkshire pork lends the best flavor, but a regular pork butt or shoulder is also delicious. Be sure to keep the oil at moderate heat, which will cook the pork perfectly without overbrowning.

Citrus lovers, pull up a bar stool. Ginger beer creates a lively base for this orange-and-lemon-spiked gin drink.

Taste restaurant is something of an anomaly in Tinseltown: low-key, affordable and friendly; the hostess smiles whether you're wearing Chanel or Old Navy. It's no wonder that stars such as Cameron Diaz and Selma Blair like to dine here. This salad, from chef Cathy Halter, is loaded with omega-3 fatty acids, which may reduce heart disease risk.

Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie.

Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie. This salad was inspired by Chef Dave Armour in 1989 and can be prepared with any lettuce. We like to add hoisin-crusted shrimp to this, just warm enough to wilt the spinach, and, of course, some homemade bread hot out of the oven.

**Editor's note:**This recipe is reprinted from Rose Hammick's and Charlotte Packer's book Great Parties for Kids. For Hammick's and Packer's tips on throwing a kids' summer party, click here. Kids love Popsicles, and when made from fruit and yogurt, they are healthy as well as delicious. Popsicle molds are available from kitchen or department stores. If you're short of time, you can also make popsicles from ready-made smoothies.

Spicy, smoky, and sweet, this would be a great side for grilled pork tenderloin.

For a richer version, add a little olive oil.

Serve this slightly sweet soup as a cooling first course or a light dessert.

Made in Mexico: This dish, created by food editor Shelley Wiseman's friend Aurelia, will start your day with a cayenne kick. It also doubles as a sweet and spicy dessert.