No-Cook

**Editor's note:**This recipe is reprinted from Rose Hammick's and Charlotte Packer's book Great Parties for Kids. For Hammick's and Packer's tips on throwing a kids' summer party, click here. Make the fruit kabobs a day in advance and keep them in the fridge. The sauces can also be made ahead of time and kept in the fridge for 2 days.

**Editor's note:**This recipe is reprinted from Rose Hammick's and Charlotte Packer's book Great Parties for Kids. For Hammick's and Packer's tips on throwing a kids' summer party, click here. Kids love Popsicles, and when made from fruit and yogurt, they are healthy as well as delicious. Popsicle molds are available from kitchen or department stores. If you're short of time, you can also make popsicles from ready-made smoothies.

**Editor's note:**This recipe is reprinted from Rose Hammick's and Charlotte Packer's book Great Parties for Kids. For Hammick's and Packer's tips on throwing a kids' summer party, click here. Hummus and guacamole served with breadsticks and veggie sticks make great finger foods for toddlers. Older children love these too, but make sure you offer a selection of breadsticks, chips, and pita bread for those few kids who turn up their noses at the sight of raw vegetables, however sweet and juicy they are.

Buy baklava at Middle Eastern markets or order from parthenonfoods.com. Start making the granita a day ahead.

For variety, use both yellow and red watermelon in the salad.

For a richer version, add a little olive oil.

Said to be created for Ernest Hemingway by Constantino Ribalaigua Vert at El Floridita in Havana. Editor's note: This drink comes from And a Bottle of Rum: A History of the World in Ten Cocktails by Wayne Curtis (Crown Publishers) and was featured as a Cocktail of the Month.

This delicious tweak on a classic is from Hip Sips by Lucy Brennan (Chronicle Books, Spring 2007) and was featured as a Cocktail of the Month.

Carote Al Rafano The handmade bowls crafted by Italian ceramic artist Siglinda Scarpa are the perfect vessel for these vibrant carrots mixed with tangy yogurt, smooth cream, and snappy horseradish.

Adding pepper to the honey makes this classic Mediterranean dish new.

Light and ultrasavory, this is a spread that's definitely worth making — it requires a minimal amount of work and tastes better than any store-bought version. And if you have any left over, you're in luck — it also tastes wonderful on bagels the next morning.

The sweetness of a ripe papaya brings a Caribbean taste to a classic English dessert.

This very traditional tartar sauce is better after resting a day or two in the refrigerator, giving the flavors a chance to meld.

Most salsas are too chunky and juicy to use as a dip. This one is finely puréed, with olive oil added to thicken it.