Beverages

Chef-owner Michael Mina of Michael Mina restaurant in San Francisco created this recipe for Epicurious's Wine.Dine.Donate program. He recommends using local strawberries whenever possible.

Chef Michael Mina created this gin-based riff on the classic Mojito as part Epicurious's Wine.Dine.Donate program. Candied ginger and ginger beer lend a refreshingly spicy kick perfect for summer sipping. Chef Mina suggests serving spiced nuts alongside.

Better than chocolate: The berries are bursting with fresh flavor (and fiber); the wine adds a dash of healthful sophistication.

This traditional, tasty drink has 200 fewer calories than a margarita. Olé!

This mildly spiked dessert is so easy to put together, it will quickly become one of your summer-entertaining standbys.

The beauty of plums becomes all the more evident when they are displayed in a galette. Accompanied by sweetened Armagnac crème fraîche, this one makes a wonderfully sophisticated dessert.

Quinotto de Hongos y Camarones
This dish—quinoa prepared risotto-style—is so good, you'll forget it's good for you. Quinoa, whose name means "mother grain," is indigenous to Peru and dates from the time of the Inca civilization. Compared with other grains, quinoa is very high in protein and relatively low in carbohydrates. If you're pressed for time, we found a great substitute for fresh clam broth.

The turbot is roasted on a thin cake of overlapping potato slices and then sauced with a simple pan sauce, garnished with tomatoes and black olives. Turbot is rarely available in the United States, but another flatfish such as a fluke or flounder makes a good substitute. You will need a mandoline or other vegetable slicer to slide the potatoes very thin. Ovenproof nonstick frying pans work best here, so the potato cakes don't stick, but if necessary you can use other 8-inch frying pans or cake pans; line them with rounds of parchment paper.

Inspired by Britain's classic drink — lager topped with stout — the sauce is a natural for lamb. Taste it and add more honey to offset any bitterness and get just the balance you want.

Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.

These refreshing cocktails are perfect for summer entertaining.

This drink was featured as a Cocktail of the Month.

Cassis, also known as black currant, has a deep, velvety, ripe-berry flavor, along with a slight sourness; this sorbet plays up those qualities. We use bottled nectar, but if you find fresh black currants, you can certainly make your own (see cooks' note, below).

Delicate crabmeat gives sweetness to a light citrus sauce served on top of pasta.

This spicy, smoky chicken is tailor-made for a large group of family and friends. And, since it's delicious served warm or at room temperature, your guests can eat it at their leisure.

Editor's note: The recipe and introductory text below are from The Ethical Gourmet. To read more about the book, click here. Roaming the range foraging for grasses makes pasture-raised beef leaner and more intense in flavor. Grass-fed beef, with its lower fat content, cooks differently from conventional beef, so cook it slower, at lower temperatures. Its concentrated flavors make it an exceptional meat to serve in small, sliced portions as a spicy accompaniment to a grain and vegetable main course such as Pumpkin Basmati Rice Pilaf, Toasted Hard Red Wheat Pilaf with Caramelized Shallots, Figs, and Brazil Nuts, or Spice Whole Oats.

For a berry swirl, add some sweetened crushed raspberries during the last minute of churning. The swirl may become icy after the ice cream is frozen, so soften slightly before serving.

Juicy pork replaces the traditional lamb in these sandwiches. Tomato and capers are a lively addition to the yogurt sauce.