Alcohol

This cocktail gets its lofty, fluffy froth from egg whites and two-step mixing technique. The first shake, without ice, helps create the foam. After adding ice, the second shake chills the drink and further aerates the whites.

Rich and robust Swanson Beef Stock brings major flavor to this cheesy, veggie-packed soup, perfect as a meal or a starter if you’re hosting friends.

A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.

Take down the temperature of a classic hot toddy and turn it into a refreshing summer tipple: a seasonal mix of tea, citrus, spices, and rye whiskey.

Bath duck in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, then serve it with fixings for build-it-yourself tacos.

Sure, you could pour a glass of sparkling Prosecco, but turning it into a celebratory punch rich with fruity, tart pomegranate juice and citrus takes things in an even livelier direction.

This recipe looks more daunting than it actually is. You basically make a bread dough with a bit of butter and egg in it, knead it for a while, the leave it alone to do its thing.

Coating blanched ducklings in orange liqueur makes them develop a crisp, deep mahogany skin as they roast on a bed of orange slices and other aromatics.

If you're the type who prefers desserts that go heavy on the fruit, this apple tart's for you.

Set out both bottles with glasses and a bucket of ice and let guests do the rest. Just remember the ratio: one part amaro to four parts hard cider.

This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.

Figs soak up a Marsala wine caramel sauce as this tarte Tatin–inspired dessert bakes in the oven.

This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes.