Strawberry

Editor's note: This recipe was included with two others from our roundup of great cookbooks for Dad. There are more than 80 varieties of the avocado fruit, with the Hass variety responsible for 85 percent of production. The Hass avocado was discovered by a California postman named Rudolf Hass. Avocados are rich in unsaturated fats, contain no cholesterol, and are packed with dietary fiber and vitamins such as folic acid, A, B6, C, thiamin, and riboflavin. And for good measure, this salsa adds honey, mango, strawberries, and citrus juices to complete the healthy affair.

For variety, dip half of the biscotti in melted white chocolate and the other half in dark chocolate. Or, drizzle the melted chocolate over the biscotti instead.

Strawberries and kiwi wedges are threaded onto lemongrass skewers for a fun garnish. To make the skewers, cut a four-inch piece from the tough end of a lemongrass stalk, then peel away the outer layers until only a 1/4-inch-diameter skewer remains. (Look for lemongrass in the produce section of some supermarkets and at Asian markets.)

When leading ladies such as Christina Applegate and Kate Hudson crave a facial followed by some light fare, they venture to this day-spa-cum-café. Kinara's menu is slightly more indulgent than standard spa cuisine, featuring a cheese plate, steak, Champagne, and dessert. Of course, this treat does more than satisfy your sweet tooth — all the fruit in it made the USDA's list of the top 20 antioxidant-rich foods.

Bake and freeze the Triple-Chocolate Cookies a day before filling them with ice cream. For convenience, you can make the homemade ice cream up to three days in advance. Purchased strawberry ice cream (softened slightly at room temperature until spreadable) also works in these sandwiches.

Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. My husband Matt and I created this recipe long before we opened The Bent Spoon. We have such special memories of picking baskets full of strawberries and making them into this bright reddish-pink sorbet, which captures their fresh-picked essence. We now use it in the top layer in our red, white, and blue cake. Because it's such a simple recipe, it's important to get fresh, organic berries picked at the height of their flavor. At the shop, we don't strain them — we like to keep the fruit as close to its natural state as possible. But if you dislike bits of seeds in your sorbet, feel free to strain the base before chilling it. The quality of the water is important as well — if your water has a bad aftertaste, so will your sorbet — so we recommend using bottled. The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.

You can find the Neufchâtel cheese called for here next to the cream cheese at your supermarket. Don't be alarmed by the holes in your coeur à la crème molds — they allow liquid to drain out of the bottom so the hearts will be firm enough to hold their shape.

You can make the lavender syrup and slice the berries ahead of time, but toss them together at the last minute. Any remaining lemon sugar can be used to sweeten espresso or tea.

Joy Ackerman of Cincinnati, Ohio, writes: "After cooking for a family of six for years, I've become a pro at streamlining recipes and being organized in the kitchen. My children are now grown and out of the house, but that hasn't changed how I cook or shop. I still make a monthly menu plan, and often find myself cooking my kids' favorite dishes whenever they visit."

Joy Ackerman of Cincinnati, Ohio, writes: "After cooking for a family of six for years, I've become a pro at streamlining recipes and being organized in the kitchen. My children are now grown and out of the house, but that hasn't changed how I cook or shop. I still make a monthly menu plan, and often find myself cooking my kids' favorite dishes whenever they visit."