Alcohol

We love our sweet twist on a daiquiri: mango mixed with dark rum, sugar syrup, and lemon juice (in place of the traditional lime).

Like a creamy orange ice-cream pop, this cocktail marries vanilla and orange. But the drink includes two liqueurs, so it’s for adults only.

Pineapple and coconut rum give this drink the taste of the tropics.

If you prefer to serve alcohol-free cocktails, omit the tequila—the drink is still delicious.

Chanterais melons, also called Cavaillon, are a delicious alternative to cantaloupes. Look for them at farmers’ markets and gourmet stores.

For spiked drinks, pour 1 ounce vodka over ice into each glass before topping with limeade.

Cooking blintzes takes a bit of practice. A nonstick skillet is a great help. The first blintz is almost never perfect; just discard it and start again. The blintzes can be made through step 4 up to 2 hours ahead.

The buckwheat flour adds a deep, assertive flavor to this dessert; the flour is also highly nutritious.

Almond flour is simply ground blanched almonds—it doesn’t contain any wheat flour. You can make your own by finely grinding 1/2 cup whole blanched almonds in a food processor. The dough can be refrigerated for up to 2 days or frozen for up to 1 month (thaw before using). The custard filling can be made up to 1 day ahead; press plastic wrap directly onto its surface (to prevent a skin from forming), and refrigerate in an airtight container. This sauce can be made 2 days ahead and refrigerated in an airtight container. Reheat over medium-low heat, or bring to room temperature before serving.