Alcohol

Muddled peas add a fresh twist.

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.

Risotto only sounds intimidating—if you can stir, you can make it. Poaching the eggs ahead of time should quell any lingering performance anxiety.

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

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

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

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

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

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.

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.

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

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

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.

"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

"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

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.