Citrus

The best way to get warm and cozy after a day outdoors is with this drink, in Ireland known simply as "hot whiskey."

Market tip: All rainbow trout sold in markets are sustainably farm-raised.

This recipe can be prepared in 45 minutes or less.

Alice Marcus Solovy of Skokie, Illinois, writes: "When I was 12 years old, my mother taught me how to make my first pie crust. My father said it tasted just like his grandmother's, and I was very flattered. That's basically the story of how I started cooking. After almost a lifetime in the kitchen, I still enjoy playing around with recipes. I've even been known to go out to dinner, taste a certain dish, and then re-create it at home in a few tries."

This recipe is an accompaniment for Pistachio Blancmanges . Active time: 20 min Start to finish: 1 hr

Hojuelas de Harina con Miel de Pilón Active time: 1 hr Start to finish: 1 1/2 hr

Active time: 1 3/4 hr Start to finish: 12 hr Before you start this recipe, make sure there's room in your refrigerator for a 24-inch fish poacher and a 25-inch platter.

Yuuan Yaki The meaty flavor of oily fish such as Spanish mackerel, pompano, or swordfish stands up nicely to this marinade. If you prefer milder-flavored fish, try cod or bass.

Blood oranges have red flesh and sweet-tart juice. They're available at farmers' markets and, increasingly, at supermarkets. This syrup would also be good over waffles.

Founded in 1912 in the city's historic district, Café Tacuba is a Mexico City institution. The beautiful Talavera tiles that decorate the 19th-century colonial-style building are worth a visit in and of themselves. The extensive menu offers a little something for everyone — from huevos rancheros for breakfast to roast beef for dinner. The popular buñuelos (sweet fritters) are particularly delicious.

For this clever riff on the "frozen" Margarita, try to use natural lime pops (sold at natural and specialty foods stores) rather than artificially colored and flavored varieties.

Allen Susser is the man behind Chef Allen's, a favorite special-occasion restaurant near Miami. (He is also a cookbook author, has his own line of sauces, puts out a newsletter and has a Web site—www.chefallen.com.) Calling his food New World Cuisine, Susser uses an international repertoire of cooking techniques to prepare dishes with the best local ingredients. His focus on simple but powerful flavors shows in this dish.

The flavors of this salad go well with honey-glazed grilled chicken or pork chops.

Sfratti means "sticks" in Italian, as well as "evicted," for at one time landlords were allowed to persuade unwanted and delinquent tenants to leave by force of a rod. A similar practice was employed to chase away Jews during all-too-frequent periods of expulsion. This nut-filled cookie, a popular Italian Rosh Hashannah treat, got its name from its resemblance to a stick, the Jewish sense of humor transforming an object of persecution into a sweet symbol.

Not only is the yogurt marinade an excellent tenderizer, but it imparts a nice, mild tang as well. Begin marinating the chicken one day in advance.

The "tart shells" are crisp meringues; they're filled with a soft, mint-infused lemon cream. The meringue shells can be baked one day before serving the dessert.