Thai Coconut-Chili Clams and MusselsBy wpNotes: The RainCoast Café uses Manila clams and either Prince Edward Island or green-lipped New Zealand mussels for this appetizer. We've lightened up their coconut-milk broth with a little white wine; if you prefer a richer sauce, replace the white wine with another can of coconut milk. Asian sweet chili sauce is sometimes labeled "for chicken."Crudités with Lemon-Herb DipBy wpJam ThumbprintsBy wpNotes: We like to use several different flavors of jam for these cookies, such as apricot, plum, raspberry, and strawberry. You can make them up to 2 days ahead; store airtight at room temperature.Honey LimeadeBy wpNotes: If you use a light-colored honey, such as star thistle, the limeade will be prettier.Basil LemonadeBy wpAdd flavor, color, and fragrance to this summer-inspired lemonade drink by choosing different varieties of basil - such as 'African Blue', 'Cinnamon', or 'Pesto Perpetuo'. Rum-Raisin Sticky BunsBy wpMaple-Glazed Cardamom TwistsBy wpNotes: Soften butter in the microwave or at warm room temperature until very soft but not melted. You can make the dough the day before you fry the twists; cover and chill.Grilled Chicken and Pasta SaladBy wpHelen Schussler combined some of her favorite flavors in this cool main-dish noodle salad. It makes a great casual one-bowl dinner or a perfect dish for a potluck or buffet.Trout with Browned Butter and CapersBy wp