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Nick, thanks so much for featuring my recipe. It's one of my new summer favorites; I love the cold noodles and tart dressing. And your photo makes it look beautiful!

I'm a Fresca addict, too. In fact, I posted a recipe for Fresca cake on my blog earlier this year.

I'd trust any of Joe's recommendations, especially for barbecue!

Sounds like your friend is a wonderful hostess, who thinks about what her guests (you!) would like, and serves it. I've been known to serve Chinese take-out appetizers as well as chicken satay from the local Thai restaurant. Always a big hit!

For 25 years I've been making the mushroom pate recipe from the first Moosewood Cookbook. Whenever I make it, my guests want to know what it is -- looks like liver, but tastes of mushrooms and cream cheese. This one looks interesting, too.

I love this kind of potato salad made with fresh thyme from my herb garden. And no scallions for me, either!

My grandmother's matzoh balls. The recipe she taught me was "a little this, a little that", but somehow it works where other recipes have failed. Every time I make them, I think of her.