Bon Appétit

Heavily spiked, our take on the Singapore Sling highlights the aromatic quality of Benedictine, a Cognac-based liqueur that smells of honey, citrus, and herbs.

You can make this superfresh-tasting version of the Chinese takeout classic yourself.

From chef Robert Del Grande of Cafe Annie in Houston, this recipe for fish baked in corn husks is one of country singer Clay Walker's favorites. Pipián is a classic Mayan sauce made from pumpkin seeds.

Though they're the kind of thing you tell yourself you're making for kids, the way these sweet and slightly salty cookies go a little chewy when they absorb the ice cream will definitely inspire mature palates as well. This recipe is also delightfully devoid of fuss; you simply make one big sandwich and then cut it into small pieces.

Make this tart the day before serving to give it enough time to set.

If you can't find golden raspberries, simply substitute more red raspberries.

This pasta dish would be a great side with grilled trout.

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."

This can be served hot or at room temperature.

This riff on traditional fried rice plays the sharp, spicy flavor of ginger off the sweetness of fresh pineapple to delicious effect.

This dish is wonderful no matter what egg pasta you use. And the Greek feta can be found at most supermarkets.

To call this bracing pink drink a rhubarb-infused ginger ale doesn't do it justice; it's much less syrupy-sweet and more cooling. The slightly tart flavor of rhubarb pairs well with lush picnic dishes.

This truly fabulous Vietnamese-inspired salad is the epitome of flavor synergy, combining sweet pineapple and fiery serrano with cooling cucumber and mint.

Cucumbers provide visual appeal and help keep the fish fillets delightfully moist.

If you can't find white peaches and nectarines, this dessert would also be lovely made with the yellow varieties.

Almost any berry, or combination of berries, can be substituted in this recipe.

Nestled in a flaky crust, nectarines and raspberries seem to tease the best out of each other — these pies are fragrant and floral, sweet and tart. Even if you've never had the combination of fruits before, it instantly tastes like an American classic.

This festive arrangement was inspired by the popular holiday wreaths decorated with fruits. They take their name from Luca Della Robbia, the 15th-century Florentine sculptor known for crafting lifelike garlands of leaves and fruits.