Gourmet

Not all juicers are created equal — the amount of juice extracted varies from brand to brand. The weight ranges for the ingredients below will ensure that you have enough juice.

Lapsang souchong tea imparts a subtle smokiness to these nuts; though you may not detect it immediately, the smoky flavor will set in as you eat more.

Unlike the sweet animal crackers in the familiar circus box, these boast a savory cheese flavor. They're a nice accompaniment to the chicken soup with rice.

In honor of the late Peggy Lee, we adapted the classic Peggy cocktail, dubbing it Fever, as a touch of Dubonnet gives this drink the faintest pink blush.

This sandwich includes the main components of a traditional Irish all-day breakfast — bacon, eggs, and sausage.

While this calls for four herbs, just one or two—rosemary and thyme, for example—would be fine.

This sophisticated dessert makes the most of contrasting textures. The subtle floral flavor of wildflower honey connects all of the components.

The leftover peach-poaching liquid makes a delicious sweetener for iced tea.

The sweetness of the pears and honey in this recipe are a nice foil for the savory ricotta.

If you're making this entire menu in a single oven, we recommend baking the cobbler ahead of time — that way you can reheat it while clearing the table. Otherwise, you can just whisk together the dry ingredients beforehand, but you'll have to excuse yourself during dinner to assemble and bake the dessert.

These luxurious little desserts are like gooey flourless chocolate pudding cakes.

Most of the alcohol in this cake cooks off, but a distinct whiskey flavor remains.

This syrup is perfect for French toast.

We like this butter on grilled steak.