Beverages

Court bouillon, the vegetable and herb broth traditionally used for poaching fish, imparts subtle flavor to the fish as it cooks. The bouillon can be made 2 or 3 days ahead. If preparing the fish the same day, make the bouillon right in the poacher.

This Asian-inspired marinade pairs perfectly with pork—turning into a sticky, spicy, sweet glaze when cooked—but can also be used with chicken or beef.

To make a traditional Bloody Mary cocktail, substitute ripe red tomatoes for the yellow ones.

Like the original, our julep features bourbon infused with mint. But this drink’s signature sweetness is tempered by the tartness of blackberries, which also tint it a gorgeous shade of purple. Another twist: Our cocktail is blended with—rather than served over—ice, creating a slushy texture.

Cachaça is a potent sugarcane liquor. If you can’t find it, use light rum instead.