Melt butter in a large saucepan over medium heat. Add onion and sugar and cook until onion is soft and golden, 3 to 5 minutes. Stir in flour and cook, stirring constantly, 1 minute.

Slowly pour broth into pan, scraping brown bits from bottom. Stir in tomatoes. Bring to a boil, lower heat and simmer until soup has thickened, about 15 minutes.

Puree mixture in batches and return to pot. Stir in half-and-half and cayenne pepper. Season with salt. Heat through and serve.

Combine goat cheese, garlic, parsley and salt in a medium bowl and mash with a fork until blended.

Spoon a heaping teaspoon of cheese mixture into each split date. Serve dates immediately or refrigerate, covered, for up to 2 hours, then bring to room temperature and serve.

Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Stir in spinach and 1/2 tsp. salt and heat through. Stir in ham; let cool.

Set aside 1 cup cheese, cover and refrigerate. Butter a 9-by-13-inch baking dish. Cover bottom with a layer of bread. Cover bread with half of spinach mixture, then half of remaining cheese. Repeat with remaining bread, spinach and cheese.

Whisk together eggs, mustard, remaining salt and half-and-half in a bowl. Pour over strata. Press down with a spatula. Cover and refrigerate at least 6 hours or overnight.

Uncover strata and bring to room temperature. Preheat oven to 350°F. Sprinkle with reserved cheese and bake until set in center, 50 to 60 minutes. Let stand 5 minutes, cut into squares and serve.

Cover potatoes with cold water in a large saucepan. Add 1 tsp. salt, cover and bring to a boil. Uncover, reduce heat and simmer until tender but not mushy, 10 to 12 minutes. Drain, then place in a bowl of ice water to stop cooking. Drain again. Cut each potato in half, or into quarters if they're larger.

Bring another large saucepan of water to boil, add beans and 1 tsp. salt, and cook until just tender, 3 to 4 minutes. Drain, plunge into ice water and drain again.

Make dressing: Whisk together mayonnaise and vinegar in a medium bowl. Stir in scallions, parsley, tarragon, 1/2 tsp. salt and pepper to taste.

Combine potatoes, green beans and dressing in a large salad bowl and toss gently to coat, being careful not to break up potatoes. Refrigerate for at least 1 hour, and up to 1 day, before serving to allow flavors to blend thoroughly.

Make dressing: Whisk lime juice, salt and pepper in small bowl. Slowly whisk in olive oil until well combined.

Place orange sections, avocados, onion and spinach in a large bowl and drizzle dressing on top. Toss gently to coat. Serve immediately.

Position oven racks in top and bottom thirds of oven. Preheat oven to 275°F. Line 2 baking sheets with parchment paper.

Use an electric mixer to whip egg whites until foamy. With mixer still running, add sugar in a slow, steady stream. Continue to beat until whites are shiny and stiff.

Sift cocoa and espresso powder over whites. Add vanilla. Gently fold into egg whites.

Pipe or drop heaping tablespoonfuls onto prepared baking sheets, leaving 1 1/2 inches between cookies. Bake until firm on outside, 30 to 35 minutes. Cool completely on baking sheets. Peel kisses off paper and store in an airtight container for up to 2 days.

Place berries on parchmentlined baking sheet and refrigerate until well chilled, at least 1 hour.

Place chocolate in a microwave-safe bowl and microwave on high, just until melted, 1 to 2 minutes. Whisk until smooth.

Hold a berry by stem end and dip three-quarters of it into melted chocolate, making sure to coat berry's surface and letting excess drip back into bowl. Return to parchment-lined baking sheet. Repeat with remaining strawberries. Refrigerate until chocolate is set, about 1 hour, or up to 6 hours.

Place 3 Tbsp. honey in a microwave-safe bowl and microwave until warm. Combine 1 1/2 cups lime juice, 1 cup sugar and warm honey in a pitcher. Stir to dissolve sugar. Stir in 6 cups ruby red grapefruit juice. Refrigerate until chilled. Serve over ice.