Vegetarian

The recipe for this cocktail-hour snack was inspired by one from contributing editors Melissa Hamilton and Christopher Hirsheimer.

Skip the bottled ranch; make this dressing all winter long to add a tangy kick to salads and crudités.

Candied orange peel is the star of this granola.

"I was making breakfast at home one morning, and my son suggested using croissants for the French toast instead of bread," says owner Michael Stein. The swap was such a hit with his family that the dish soon made the restaurant menu. Stein is thrilled that the dish caught the eye of our young reader: "Sometimes you just have to let the kids have their way."

Drizzle this fragrant honey over your favorite cheese, or use it as a condiment on prosciutto panini.