Beverages

This braised pork, absolutely falling apart from its lengthy cooking, would be a hit at any time of day. "Spoon it over creamy stone-ground grits or a hot, split spoon-bread muffin," Peacock suggests.

Bubbly with benefits? Ginger may help prevent cancer by halting abnormal cell growth. (We'll take two!)

We heart this dish. Pomegranate may protect your arteries against LDL ("bad") cholesterol.

An intense dark-chocolate filling topped with sweet-tangy cream.

Small wedges of this luscious, superchocolaty cake go a long way.

Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! I serve this traditional side dish as an antipasto. Guess what? I like it more as a small plate to kick off a meal than as a side. On the other hand, you could serve this in larger amounts as a side dish or even instead of a pasta course. And because the ragu is even better the second day, I make a lot, so you will have leftovers. Soft polenta, blended with plenty of cheese and butter, is lusciously creamy and becomes the delicious base for the meaty mushroom and sausage ragu. This is a terrific start to a fall meal of fish and a salad. Polenta may be yellow or white; I prefer yellow because of its color and slightly earthy, intense flavor.

Quesillo de Coco You could buy a ticket to the Tropics—or you could simply make this flan. Heady with rum and sweet flaked coconut, this incredibly easy, super-delicate dessert will transport you straight to a table in the sand, under the swaying palms. If only every recipe could be this straightforward and rewarding.

When was the last time you had a traditional, everything-from-scratch bisque? The rarity of an execution this loving, along with those succulent lumps of meat, guarantees groans of pleasure at the Christmas table. The intensely crabby finishing touch, with its base akin to drawn butter, will delight veteran crustacean eaters.

The broiled disks of polenta in this dish bring to mind an extra-delicious version of johnnycakes, topped with a hearty, savory ragout that's ready before you know it.

Anchovy paste might seem like a strange addition here, but it's a handy ingredient that can perform amazing feats even when used in tiny amounts.

Shrimp cocktail meets everyone's favorite Sunday-morning drink. In other words, this is a vodka-infused shrimp cocktail in a spoon.

When this classic cocktail was invented, in the late 1800s, it called for rye. Here, bourbon gets to be the star, and the combination of sweet and dry vermouth makes our version "perfect."

Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.

These chocolate-dipped stars look beautiful on the table, and their ethereal texture means guests can nibble without filling up. All three flavors—vanilla, chocolate, and coffee—come from one batter.