1. Peel a grapefruit, cutting away as much pith as possible. Over a bowl, cut flesh away from membranes and allow fruit to fall into bowl. Repeat with remaining grapefruit.

2. Halve avocados lengthwise and remove pits. Scoop out flesh with a spoon. With a stainless-steel knife, cut avocado lengthwise into 1/4-inch-thick slices. Sprinkle with 2 Tbsp. lime juice to keep from turning brown.

3. Whisk 2 Tbsp. lime juice with mustard, salt and pepper. Gradually whisk in oil.

4. Place lettuce leaves flat on a platter. Arrange grapefruit segments and avocado on top. Drizzle salad with dressing, sprinkle with chives and serve.

1. Make mayonnaise: Preheat oven to 350°F. Separate garlic cloves, place in a baking dish and drizzle with oil. Roast until softened, about 35 minutes. Cool in pan on a wire rack. Lower temperature to 200ºF. Peel garlic, add lemon juice and mash with a fork. Stir in mayonnaise.

2. Make crab cakes: Mix celery, scallions, crabmeat, mayonnaise and 2 cups bread crumbs; season with salt and pepper. Spread remaining bread crumbs on waxed paper. Gently form mixture into 8 1-inch-thick patties. Place each cake in bread crumbs and turn to coat.

3. Melt butter with oil in a large skillet over medium-high heat. Working in batches, cook crab cakes until golden brown, 2 to 3 minutes on each side. Keep warm in oven until ready to serve.

1. Preheat oven to 400°F. Line pie shells with foil and fill with dried beans. Bake for 10 minutes. Remove foil and beans, lower temperature to 350°F and bake until lightly browned, 3 to 5 minutes. Cool slightly on a wire rack.

2. Melt butter in a large skillet over medium-high heat. Add onion; sauté for 3 minutes. Squeeze moisture from artichokes, add to skillet and sauté for 2 minutes. Season with salt and pepper. Divide evenly between shells.

3. Whisk eggs, half-and-half, cheese, salt and pepper. Pour over artichoke mixture. Bake until set in center and lightly golden, 35 to 40 minutes. Cool slightly before serving.

1. Preheat oven to 375°F. Mist 2 24-cup miniature-muffin tins with cooking spray.

2. In a bowl, mix flour, baking powder, cinnamon and salt. In a separate bowl, whisk eggs, milk, oil, sugar and vanilla. Stir dry ingredients gently into milk mixture. Fold in berries.

3. Spoon batter into muffin tins so they're 3/4 full. Bake until a toothpick inserted into center of a muffin comes out clean, 15 to 20 minutes. Let cool in pans on wire racks for 5 minutes, then turn muffins out onto racks. Serve warm.

1. Toss watercress with goat cheese in a large salad bowl. Cut bell pepper lengthwise into thin strips and set aside.

2. In a small bowl, whisk buttermilk with mayonnaise until smooth. Stir in parsley and garlic. Season dressing with salt and pepper.

3. Pour 1/4 cup of dressing over watercress, toss well and arrange on individual salad plates. Garnish with red pepper strips. Serve remaining dressing on the side. Or serve salad in a large bowl with dressing on the side.

In a large, chilled pitcher filled with ice cubes, combine orange-tangerine juice and seltzer or ginger ale. Pour juice mixture over chilled glasses filled with crushed ice. Garnish sparklers with tangerine segments or tangerine or orange slices.

1. Preheat oven to 350°F. Have ready a large baking pan, and put a kettle of water on stove to boil.

2. In a large bowl, using an electric mixer on medium speed, beat cream cheese with flour and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in ricotta, milk, vanilla, lemon juice and zest. Divide mixture among 8 6-oz. ramekins or custard cups and set each in baking pan.

3. Place pan in oven and carefully pour in enough boiling water to reach halfway up sides of ramekins. Bake until cheesecakes are set in center and not jiggly, about 45 minutes. Carefully remove baking pan from oven and let ramekins sit in water for 15 minutes. Remove ramekins to a wire rack and let cheesecakes cool completely. Cover each with plastic wrap and refrigerate for at least 4 hours before serving.

4. Top each cheesecake with berries or cookie crumbs, if desired, just before serving.