Beverages

In this impressive main course, sautéed scallops and shrimp are paired with a vibrant sweet-savory salsa. Serve the seafood and the side dishes with warm corn or flour tortillas.

Zabaglione is a light, foamy custard. In this elegant dessert, the warm Grand Marnier-spiked custard is spooned over fresh strawberries just before serving.

Pucker up with this refreshing sweet-sour spin on the classic gimlet. Ruby Red grapefruit vodka from Napa Valley stands in for gin, and fresh lime juice adds just the right amount of tartness.

Grilling the pizza dough adds a smoky flavor to the crust.

The lamb (grass-fed, ideally) needs to marinate overnight, so be sure to begin one day ahead. Ask the butcher to bone and butterfly the lamb for you.

Sangria is traditionally made with red wine. In this version, rosé gives the drink a pretty pink blush. If you prefer a stronger drink, mix in some light rum.

Frozen organic strawberries look great in the wineglasses—and help keep this pretty cocktail cool. Double the recipe if you'd like to be able to offer your guests seconds.

Although this is a chilled beverage, it is traditionally enjoyed in the winter. The "fire" of the cinnamon and ginger is supposed to warm you up, while the coolness of the beverage balances the heat. Not being much of a traditionalist, I like to make it during the summer and keep pitchers of it available as an alternative to iced tea.

A meal this romantic calls for a sparkling cocktail. This pretty and delicious drink is a new take on the classic Kir Royale, a mixture of Champagne and black-currant liqueur. Here, Prosecco (the Italian bubbly) stands in for the Champagne, and peach nectar and liqueur are used instead of crème de cassis.

Street vendors throughout Mexico's beach towns sell cold fresh fruit served in a plastic bag with bits of ice in it to keep the fruit chilled. This dessert is as take on that, as well as a refreshing end to any meal. Feel free to experiment by pouring a bit of tequila over the ice to create an instant margarita.

This recipe calls for aged Sherry (instead of vinegar), which gives the dressing an added kick.

This vegetarian main course is satisfying and flavorful.

This well-known Philippine starter combines attributes of many of the wrapped foods of other countries. It's filled like an egg roll, has an egg wrapper like a crêpe, and is served warm but not fried. All the components, which can be varied according to what you have in your kitchen, are cooked before assembly.

Ma'Dear, my maternal grandmother, would sun-brew gallon jars full of Sweet Goodness on sweltering hot summer days. Recollections of those containers full of cinnamon-colored tea sitting on her back porch bring back sweet memories of simpler days. This version will satisfy the snootiest of Sweet Tea connoisseurs (read: my mom) and won't give drinkers an insulin spike since it is sweetened with agave nectar.

Editor's Note: This recipe originally accompanied a story on Mother's Day. Tequila and beer make these slushy, orange-and lime-flavored drinks pack a Texas-size punch. They're just the thing on a blazing-hot summer night.

Aromatic sprigs of rosemary smooth out vodka-spiked lemonade, providing a bracing counterpoint to the lusty flavors of the many antipasti dishes. It's a great addition to anyone's cocktail canon. To make a kid-friendly quaff, simply omit the vodka.

Pisco, a potent brandy distilled from grapes, is made in Peru and Chile, and each country claims the Pisco Sour—recognizable by its distinctive foamy head (from egg white) and tart lime flavor—as its own. A swirl of fresh pineapple juice boosts the tropical vibe.

The advantage of cooking something in parchment is that it steams in its own juices. Here, sea bass is baked with a heady combination of sake, soy sauce, and ginger. Pair it with stir-fried bok choy and cabbage for a straightforward yet sophisticated dinner.