Fruit

Grated lemon peel brightens up this light and satisfying pasta, which makes delicious use of root vegetables.

These delicious cookies are decorated with a sprinkling of raw sugar.

Pomegranate (originally from the Middle East) brings sweetness; chiles (from Mexico) bring heat. This can be made with chicken breasts instead, but be sure to roast them until cooked through.

Gremolata is an Italian garnish traditionally made with finely chopped parsley, garlic, and lemon zest. Clementines add intriguing flavor, and the green gremolata looks beautiful against the white fish.

The soft, tender lemon peel adds a sweet-tangy note to the lacy florentines.

Here's a great accompaniment for roast chicken or the perfect side dish to bring to a potluck feast.

This is an incredibly simple recipe with an impressive payoff: Golden roasted chicken is dressed up with beautiful bunches of sweet grapes.

Tarte Tatin, the classic French dessert, is made by putting butter and sugar in a shallow baking dish, then topping the mixture with apples and a pastry crust. As the dish bakes, the butter and sugar turn into caramel. The finished dessert is inverted onto a plate, with the caramel sauce on top. In this version, pears stand in for apples and the crust and topping are made separately, then assembled before serving.

To crack coriander, place in a resealable plastic bag and tap with a mallet. Hoisin adds sweetness to this healthy dish. It can be found in the Asian foods section of many supermarkets and at Asian markets.

Fresh ginger amps up the flavor of the sorbet.

These thin, elegant cookies get their flavor from dried cranberries and homemade candied lemon peel. Because the lemon peel needs to dry overnight, be sure to begin this recipe one day ahead.

Clementines provide the orange flavoring in this update of a classic cocktail. Chill the Martini glasses in the freezer for a few hours beforehand. Hendrick’s Gin, a smooth Scottish gin infused with cucumber and rose petals, is worth seeking out: It is the perfect choice for this drink.

Coconut milk, coconut extract, and rum give the soufflés a slightly tropical note. The vivid crimson sauce looks beautiful with the white soufflés.

A quick pickling gives the shrimp a bright, tangy flavor. Timing note: The shrimp need to chill in the pickling mixture for three to six hours before serving.

Wrap the piloncillo, Mexican brown sugar cones, in a kitchen towel and crush with a hammer to fine crumbs. If you can't find piloncillo, feel free to substitute packed dark brown sugar. Because coconut milk is not a dairy product, this delicious dessert is pareve.

Paper-thin slices of fennel, juicy grapefruit segments, and fresh parsley and mint make a beautiful winter salad. Using a V-slicer to cut the fennel helps the easy side dish come together even more quickly.

Although the recipe calls for boneless skinless breasts, you can use chicken tenders or a cut-up chicken with skin, but the cooking time will vary (see Cook's Note). If you want to use fresh or frozen sliced peaches instead of canned, add 2 tablespoons honey to the marinade. Grilled pitted fresh peach or nectarine halves are great alongside. Serve with potatoes and a crisp green salad. Any leftover sliced chicken is great on a sandwich with a little lettuce, honey mustard, and peach jam.

Editor's note: Serve this salad with Marcus Samuelsson's Maple-Glazed Tuna .