Alcohol

Lime zest, cream of coconut, and white chocolate are blended together to create a scrumptious flavor in these truffles. Cream of coconut is sold in cans, and is available in the baking or specialty foods section of most supermarkets, or in large liquor stores. Be sure to stir the cream of coconut thoroughly before using.

The pungent flavor of crystallized ginger blends perfectly with the richness of white chocolate. These truffles have a slightly granular texture, which adds to the pleasure of eating them.

Top-quality Scotch whisky, like Glenfiddich, is smooth and very tasty. When it’s combined with raisins and dark chocolate, the result is flavor heaven.

Orange and chocolate have a natural harmony. Candied orange peel imparts a chewy texture to these truffles.

Court bouillon, the vegetable and herb broth traditionally used for poaching fish, imparts subtle flavor to the fish as it cooks. The bouillon can be made 2 or 3 days ahead. If preparing the fish the same day, make the bouillon right in the poacher.

This Asian-inspired marinade pairs perfectly with pork—turning into a sticky, spicy, sweet glaze when cooked—but can also be used with chicken or beef.

To make a traditional Bloody Mary cocktail, substitute ripe red tomatoes for the yellow ones.

Like the original, our julep features bourbon infused with mint. But this drink’s signature sweetness is tempered by the tartness of blackberries, which also tint it a gorgeous shade of purple. Another twist: Our cocktail is blended with—rather than served over—ice, creating a slushy texture.

Cachaça is a potent sugarcane liquor. If you can’t find it, use light rum instead.