Beverages

St. John Frizell of Fort Defiance in Red Hook, Brooklyn, created this recipe for a Fourth of July drinks feature—this is the red option in a special red, white, and blue Sangria series. Dubonnet takes center stage in Frizell's Sangria but is a supporting player in many classic cocktail recipes, including the gin-based Dubonnet cocktail (also known as the Zaza). It's an aperitif wine that Frizell says is similar to vermouth and has been popular in French cafés since the 19th century.

Mild mahi Mahi takes on the flavors of our zesty marinade.

Can't find aquavit? It's easy to make your own by infusing vodka with herbs and spices.

You can use any ripe berries to make this seasonal pitcher cocktail.

Portland-based Salt & Straw adds a drop of vinegar and a hint of pepper to balance the sweetness in this strawberry shake, plus a splash of rum to make it deliciously complex in flavor. If you're making this for non-drinkers, just omit the booze.

The bite of mustard and the char of the grill amp up the flavor of tender but mild-tasting filet mignon. Be sure to have all the sauce ingredients ready to go before starting the meat. For perfect timing, add the cream to the sauce while the steaks are resting; they'll be done at the same time.

Stew fruit in parcels to infuse it with vanilla and bourbon, then serve it with a dollop of Greek yogurt (or ice cream).

After three glasses of wine and about six chocolate chip cookies, my friend Andrew had the idea that I should make a dessert that incorporates the flavors of his favorite sweet drink, Thai iced tea. Despite having had a sufficient amount of wine and cookies myself, it was clear to me what a brilliant idea it was, so the following weekend, we baked a cake.
The sweetened condensed milk in the cake creates a lightly caramelized crust and the Thai tea gives it a beautiful bright orange color. This cake stayed on my mind for days to follow.
Note: look for the Thai tea at Asian specialty grocery stores.

Berries get a subtle herbal note from tea-infused whipped cream.

"At Linger, we make jam with miso. It's delicious with pork but is especially tasty on bread with cream cheese."

Once you know how much condensed milk you like, pour it directly into the cup or glass before you brew the coffee.

"I use miso as a unique salt. It adds depth to even simple preparations, like this compound butter."

This triple sec-free recipe was inspired by one from Tommy's Mexican Restaurant in San Francisco.