No-Cook

This fresh-tasting Cuban dish attests to the terrific quality of canned octopus that is now widely available. However, if you can't find octopus, feel free to substitute two cans of tuna packed in olive oil.

Vanilla ice cream with malted milk, chocolate, caramel sauce, and crushed malt balls make for a candy bar–inspired treat.

Chef Scott Boswell of Stella! in New Orleans keeps it simple: Sweet plum wedges are served with greens, goat cheese, and a bright vinaigrette.

Mango, kiwi, and pineapple are enhanced with a little lime syrup for a tangy, and not incidentally yellow and green, fruit salad.

Kids will need no explanation: They will marvel at these red-and-green-striped drinks that they swirl with a straw. And for grown-ups who may want to get in on the fun, you can make another batch—a shot of gin makes a pleasant, and civilized, addition.

Does the idea of kids wolfing down their vegetables seem utterly improbable? This faintly sweet, gingery dip, reminiscent of that addictive Japanese-restaurant salad dressing, is made mostly from carrots, so you'll be delighted by the compulsive dipping and crunching that's bound to ensue when you put it out.

This raw dish is all about the best ingredients you can find. A great goat cheese and a fruity, high-quality olive oil will result in flavor that's as stunning as the presentation.

Like most foods they can pick up and dip, this gentle introduction to sushi, which takes only 30 minutes to prepare, is a hit with kids. Serve with low-sodium soy sauce (or whatever dip will get your child excited about eating).

Offering a good dose of calcium, zinc, and vitamins A and C, this Middle Eastern-inspired combination makes a healthy handheld breakfast or snack. Topped with honey, nuts, and yogurt as thick as ice cream, it might even pass for dessert.

This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

Mizuna (a Japanese salad green) is available spring through summer at specialty foods stores and Asian markets. If you can't find it, use mixed greens instead.

Why you'll make it: Because it's the classic side salad reconsidered, with lush peaches standing in for tomatoes.

Why you'll make it: Because it's an all-purpose refresher — drink it straight, top with sparkling water, or spike with vodka, gin, or tequila.

This can be tossed with a pound of pasta (serve warm or chilled), used as a topping for grilled chicken, or spread onto toasted slices of baguette or focaccia.