Eat By Color: Blue Foods

Melissa Rubel mixes creamy yogurt with honey so it's deliciously sweet and tangy, then she spreads it in a graham-cracker crust spiced with bits of crystallized ginger and tops it with plump blueberries.

Marcia Kiesel uses pickled cocktail onions to make a fast, tart, crunchy sauce for this succulent salt-baked trout.

This bluestreaked cocktail is a vodka-spiked version of lemonade.

Martha Greenlaw learned to make this delicious, coffee cake—like dessert with a streusel topping from her mother, Inez Glidden. Inez always served the cake with whipped cream (because she lived on a dairy farm, she had the freshest cream imaginable). "Sometimes the cake buckles, and the top is full of sinks and holes," Martha says. "But put whipped cream on it and it looks perfect."

Adding fresh ricotta to the batter makes these pancakes incredibly moist and light.

Blue curaçao and Grand Marnier blend together in this blue and green cocktail.

You can use finely cut oats in this crumble topping, or grind rolled oats in the food processor to achieve the same texture. A generous amount of butter mixed into the oats makes the crumble especially light and crisp.

Laurent Tourondel set out to use this lemon cream and blueberry compote for a Fourth of July pie, but decided that he preferred the look and lightness of the fillings layered in parfait glasses.

Brendan Turner developed this drink around the time the hit movie Finding Nemo came out on DVD. "It was popular, as all blue drinks are," he says.

Pickled onions and cucumber relish add a tangy kick to Emilee Gettle's blue-and-gold potato salad. Because she and Jere Gettle don't eat eggs, they opt for vegan mayonnaise.