Beverages

Repeated salting and rinsing give this shrimp a firm texture that's said to be crystal-like. Serve with steamed rice.

A serrated kinpira peeler ($15 online at amazon.com) makes quick work of a carrot-and-celery julienne.

Cutting the pork is easiest using a cleaver or large chef's knife: Slice thick crosswise pieces, stack them, and then cut matchstick-size pieces.

In Shanghai restaurants, this popular appetizer is typically served cold, which brings out its rich flavors. Traditionally, the fish is smoked. Though modern cooks now skip this step, the Shanghainese still call it "Smoked Fish."

Usually used on pork, the Chinese barbecue marinade called char siu gives a haunting sweetness to these chops, which are delicious with steamed bok choy. Ask your butcher to french (trim) the lamb chops for you.

Serve this cake with a dollop of Greek yogurt and quince paste.

With Lidia by your side, this showstopping dessert is foolproof. You'll need to start preparing the dough and filling at least one day ahead.

This recipe was created by chef Michael Kornick of MK Restaurant in Chicago. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Editor's note: The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. . This traditional wine punch presents the opportunity to turn robust jug wine and fresh seasonal fruits into a festive party drink. The recipe includes a mix of firm fruits (such as seedless grapes, apple slices, pear slices) and soft fruits (like strawberries, peaches, and kiwi). The soft fruits are added to the glasses at serving time.

Here, the word "perfect" refers not to the quality of the cocktail (though we do love this version), but to the equal amounts of sweet and dry vermouth used to make it.

This drink was featured as a Cocktail of the Month. Click here to learn more about the Manhattan and for two more great recipes.

The sweetness of the Sherry used in this creamy pepper sauce (usually made with Cognac) makes it the perfect partner for pork chops.

Pearl barley makes a wonderful risotto: It retains its distinct chew while easily releasing its starch to create a risotto as creamy as one made with Arborio rice — and with barely any stirring. Since I can't be bothered to make vegetable stocks ahead and I don't like canned versions, I've made the most of the asparagus in this dish. Using the stalks, tips, and even the cooking water makes the risotto sing with asparagus's springtime flavor.

Don't be fooled by the short ingredients list; these vegetarian black beans have a surprisingly complex flavor. Since I can't use a meaty bone or lard for a boost, I rely on my trusty trinity of Sherry, balsamic vinegar, and soy sauce, three power ingredients that play well together. The pressure cooker makes cooked-from-scratch beans easily feasible for a spur-of-the-moment supper, though I still prefer to cook up a pot on the weekend; beans thicken as they stand, so by making them ahead and thinning them before serving, I actually get more. This recipe serves as the base for two different meals: I set aside half for flavorful beans and rice and purée the other half into a hearty soup spiked with additional Sherry and lime juice.

Juicy pineapple with a nip of rum and ginger is a sophisticated compote that complements bites of the pecan spice cake (recipe precedes) but also makes a satisfying light dessert on its own.

Get your chocolate fix with this lush torte from executive pastry chef Philippe Niez at The Mayflower Inn & Spa. It tastes so rich, you won't even want seconds!

This recipe is based on one from senior food editor Sarah Tenaglia's mom.