Beverages

On triple-digit summer days when I have expelled more sweat from my body than I think is possible, replenishing fluids is part of my job. (We can't forget that the health of farmers and farmworkers is a key part of sustainable agriculture.) Although I prefer water, sometimes its zero-calorie refreshment is not quite enough. When I need some sweetness and effervescence, I turn to this homemade soda recipe. It is healthier than commercial soda (economically, environmentally, and biologically) and is a nice treat that reenergizes me for more work. --Nikiko

Sherry is an "It" cocktail ingredient, with enough heft to build a drink around but still relatively low in alcohol.

This is one of those sleeper recipes that's more complex-tasting than it sounds. Each element is supereasy to prepare and can be made days in advance, but the finished dessert is a stunner.

The ginger "bug," which jump-starts the fermentation, specifically uses organic ginger because it's rich in microbes. You'll have extra bug; use it to make more grape soda, or try 4 cups fresh unpasteurized apple juice in place of grape.

Greetings, comrade. This quasirevolutionary sorbetto is so bone-chillingly good that there'll never need to be another cold war. It's one of the flavors we were developing for our "Dictators of Cool" collection, which included our old favorites Adolf Hitler (The Great Licktator), Colonel Gaddafi (Cone El Gaddafi), and David Cameron (Fake 99, after a British ice cream cone).

Persimmons are one of the hallmarks of fall. From the time the temperature drops until the holidays, persimmons start making their way to the local farmers' market. The waiting game can be almost unbearable, but once they are finally ripe, the reward justifies the wait. My favorite thing to do with persimmons is to press the ultra-ripe fruit through a fine-mesh strainer, discard the skin and seeds, and shake the resulting pulp into my fall Margaritas.

Ginger and green tea have each been credited with multiple health benefits. Here they come together deliciously in a refreshing summer drink.

Earthy mushrooms, wine, and tomato bring out the best in this tender game meat. The mushrooms, with their meaty texture, round out the portion, so you get an extra-generous amount on your plate. If you can't get venison, pork tenderloin works well, too.

Corpse Revivers were once a category of drinks, what might now be categorized as "hair of the dog" cocktails. The most famous of these is the Corpse Reviver No. 2, of which Harry Craddock wrote in his 1930 Savoy Cocktail Book, "Four of these taken in quick succession will unrevive the corpse again." By the end of the twentieth century, No. 2 was the only Corpse Reviver anyone could remember, if in fact they knew any at all. In this variation on No. 2, absinthe replaces the gin, and St-Germain fills in for Lillet—a Corpse Reviver of the future.

The Suffering Bastard is a 1940s tiki standby that was originally made with bourbon and gin as its base. This variation utilizes cask-strength True Blue corn whiskey from Balcones Distilling in Waco, with a nod to that city's famous teetotaling population.

Spicy-sweet cardamom is a perfect complement to bitter coffee, and baked phyllo pieces add carby crunch without an overload of calories.

On a really hot day, freeze fruit for an hour or two prior to serving—it acts like sweet ice cubes.

Use a pre-made custard as your base and paddle in a sweet-and-boozy cherry and bourbon topping.

If you can chop tomatoes, you can make tomato water. The rose-colored liquid that releases from the cut fruit tastes like a super-concentrated, drinkable version of ripe tomatoes.

Good ginger beers are made with actual ginger and deliver a nose-tingling hit of spice along with bubbles. Look for Fever-Tree, Reed's, or Fentimans brands.

This steak pairs well with grilled corn or a crunchy salad.

Just as easy and fun to cook as they are to eat, mussels deserve a spot in your weeknight dinner rotation.