Beverages

These are the Jay Gatsbys of sloppy joes—suave, debonair. But we'd be remiss if we let the black-tie frippery of these cosmopolitan joes belie their true nature: Just as with Fitzgerald's famous hero, there's substance underneath all that class. These civilized sandwiches are hearty, delicious, and perfect for a weeknight dinner.

This refreshing aperitif, a brainchild of David Arnold of the French Culinary Institute, bathes crisp matchsticks of Pink Lady apple with soju (a Korean spirit) and a little sparkle.

A gentle seasoning and overnight marination lets venison's lean, clean mouth-filling meatiness shine.

The sidecar takes a wonderful turn toward autumn, with Calvados, Normandy's apple brandy, standing in for regular brandy. Coating the rims of the glasses with sugar tames the drink's lemony potency.

The first thing you'll notice about a glass of this aperitif—besides its festive sparkling sugar cube—is its amazing aroma, a little like having a ripe pear waved under your nose. And yet it's a deliciously dry, grown-up drink that perfectly complements the flavorful hors d'oeuvres.

Why serve plain iced tea when you can punch it up with healthy, natural flavors like ginger, mint, lemon and peach, as in Bonaparte's version here? A good reason to steep and sip: Tea's polyphenols may lower your risk for cancer.

Sparkling cider, rather than sugar, gives our batter its touch of sweetness. The cider also ramps up the apple flavor and adds to the beignets' lovely golden hue.

Editor's note: The recipe and introductory text below are adapted from Lidia's Italy by Lidia Bastianich. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious's Wine.Dine.Donate program. Stufato al Barolo Barolo is the king of Italian reds, a big wine, full of flavors, aromas, and lots of tannins. When you braise a beef shoulder or other big roast in a good Barolo, these elements permeate the meat and create a distinctive and complex sauce. Even if you are thousands of miles away, there's no doubt you will be transported to Piemonte for a few hours while the beef cooks to melting tenderness. When you actually get to visit Piemonte, be sure to enjoy the region's renowned beef, from the Fassone breed of cattle, which yields lean and yet delicious meat. In addition to stufato al Barolo, Fassone beef served raw in carpaccio or steak tartare will be often on menus. In the fall, when the white truffle is in season, these dishes will be served with shavings of tartufo. This is food that we just can't replicate at home—I hope you get to Piemonte and savor it in situ.

The praline is also great on its own as a snack; it would be an excellent gift.

Two whole bottles of Cabernet Sauvignon are the key to these super tender braised short ribs.

Moist spice cake layered with cream cheese frosting adds up to one irresistible autumn treat.

Here's a mellow way to flavor this creamy and comforting Spanish custard dessert.

Find rose-petal syrup at ethnic food shops (or online at Kalustyans)—it's a deep red-colored liquid commonly served in the eastern Mediterranean. For quick drinks, mix it with soda or milk. Be sure not to confuse this syrup with rose water, though. If you are going to use flowers for decoration in the punch, be sure that they are edible and not treated with pesticides. Most good produce shops will stock chrysanthemums and orchids—both are good for sweet foods. Edible violets and pink roses can be found in some florists or farmer's markets.

Though the presentation of this cake— all white-glazed and topped with undulating ribbons of toasted coconut—will take everyone's breath away, we promise that it will only get better from there. (And the cake's rich, coconutty, rum-nipped flavor will never hint that it was a one-bowl effort.)

Though pineapple and rum are the foundation for this aperitif, mint and lime juice temper the sweetness for a bright, clean sip.

Flameado! Igniting the tequila in the skillet not only impresses onlookers—it also burns off the alcohol, leaving behind nothing but the spirit's famous bite.