Rozanne Gold

Rozanne Gold · NYT Cooking

Rozanne Gold · NYT Cooking

Shortly after World War II, when Rosie the Riveter was exiled to her suburban kitchen, a conspiracy of processed-food suppliers unleashed a fusillade of bizarre concoctions -- like dumping tomato soup, sauerkraut and mayonnaise into cakes -- that masqueraded as fine cooking. Proceed, if you dare.

Rozanne Gold · NYT Cooking

“Consider the madness of roasting a hen inside a hollowed-out watermelon with soy sauce and a lemon,” Rozanne Gold wrote in 1994, when she brought this recipe to The Times, part of a roundup of April Fools’ Day recipes. It’s an unconventional recipe, with roots in Hawaii and meant to surprise. (Step 5 encourages cooks to show the full chicken and watermelon to guests before carving.) Do, as one commenter suggests, and have someone on hand to record the reactions. And what to do with the leftover watermelon pulp? Take Gold’s advice. “With some sugar, champagne and a little imagination, it makes a decent sorbet.”

Rozanne Gold · NYT Cooking

Rozanne Gold · NYT Cooking

Rozanne Gold · NYT Cooking

Vinaigrettes lend lightness and sparkle to food, but they generally land before the dessert course. But here, a warm orange vinaigrette livens up figs for a light and delicious dessert. This easy recipe, which was inspired by one from Michael Moorhouse, the pastry chef at Blue Hill at Stone Barns, comes together quickly.

Rozanne Gold · NYT Cooking

Rozanne Gold · NYT Cooking

Rozanne Gold · NYT Cooking

Rozanne Gold · NYT Cooking

Rozanne Gold

Rozanne Gold · NYT Cooking

Rozanne Gold

Rozanne Gold · NYT Cooking

Rozanne Gold

Rozanne Gold · NYT Cooking

Rozanne Gold

Rozanne Gold · NYT Cooking