Beverages

Remember that the color of the stalks, which can range from pale pink to deep red, will affect the color of the filling. Choose dark-red stalks for a vibrant hue.

Martini drinker? Try this Italian take on the Vesper, which uses the slightly sweet aperitif Cocchi Americano.

It goes without saying, but the sweeter and riper your strawberries, the better this adult slushie will taste (and look).

The Brits live on easy-drinking Pimm's in warmer weather. For a bit more character, we add dry Sherry to the mix.

This is a cocktail everyone should master. Bonus: It gives you a chance to experiment with all those new bitters.

A red wine float turns the classic, summery whiskey sour into a cold-weather favorite.

The belly's thick layer of fat keeps the pork tender as it cooks. It's cooked low and slow to ensure the meat is tender, then crisped up over high heat.

Meat Todd: I took the traditional Jewish braised brisket (see The Jewish Brisket, Modernized) and added techniques from my French arsenal to come up with a modern, elegant version of this beloved meat dish. It must be made a day before you wish to serve it, but there's an extra plus with that—it lets all the flavors fully develop and frees you for other things.

This recipe makes quite a bit of stock, but that's a blessing since it must cook for 24 hours. Freeze it in 1-quart containers (or smaller) so it's handy for later use. If you are pressed for time, by all means begin with a prepared version of demiglace (available in most grocery stores or online, such as Demi-Glace Gold brand), and dilute it with 2 to 3 parts water—this is a fine and practical option to making your own veal stock.

The Japanese are renowned for their longevity. As of 2011, their average life expectancy was 82.3 years. (The United States came in fiftieth, at 78.4 years.) Researchers often credit their diet, and this soup is my way of cramming as much of their healthy cuisine into a bowl as possible. It's called Bento Box Soup because of the traditional Japanese take-out bento box lunch, which is full of compartments, each containing a tasty treat: fish or meat, rice, pickled or cooked veggies, and other goodies. The base is a miso broth; if you're not in the know about miso, it's a salty fermented soy product that aids digestion and improves immune function. In case white miso isn't available, use any mellow (light) miso. I kicked those healing properties up a notch by infusing green tea into the broth for an extra immune boost, then added shiitakes, spinach, kombu, scallions, and tamari.

These vanilla bean–speckled marshmallows have a more pronounced vanilla flavor than our classic Homemade Marshmallows , plus an adults-only hint of bourbon. See Make Your Own Marshmallows for more recipes and tips.

Sweet and citrusy with a touch of heat, this side dish would also be a great match for roast chicken or pork.

Ask for the smallest lamb your butcher has (like those from New Zealand), or buy a 3 1/2-4-pound piece of a leg.

A twist on bananas Foster, this parfait is made with rye instead of rum and finished with caramelized-maple pecans. The parfaits can be made ahead and look great layered in freezer-proof rocks glasses or mason jars.

This complexly flavored pudding owes its smooth texture to a quick spin in the blender.

You need only a small amount of beer to flavor the sauce. We trust you know what to do with the rest of that bottle.

"We age drinks that have a wine component, such as vermouth or Sherry, because the wine will oxidize a little bit. That brings out a lot of nutty, grassy, earthy flavors." —Jeffrey Morgenthaler; Clyde Common, Portland, OR

This stew uses bottled clam juice, a smart shortcut to a robust broth.

"Using kombucha for tartness in this drink offers a flavor profile that we know and love in highballs like a Tom Collins, but with a different perspective." —Eamon Rockey; Aska, Brooklyn

A little white wine and lots of fresh herbs put a refined spin on this classic that tastes just as good the next day.