Beverages

We chose to garnish our cocktail with Seckel or Forelle pear slices because of their small size — they fit perfectly in the Champagne flutes. Be sure to lower the slices slowly into the flute or the Champagne will bubble over.

If you can't find fraises des bois liqueur in your local liquor store, you can substitute cassis or Chambord, though the cocktail will taste somewhat different.

Long before smoothies swept our nation, Puerto Rico and Cuba were whipping up their own fruit shakes, known as batidos.

Adding rum or vodka to this plum limeade makes a delicious cocktail. With or without alcohol, the limeade should be served immediately, since it will quickly darken if left standing.

We've spiked this lemonade with vodka to make a refreshing summer cocktail, but you can omit the alcohol. One batch will completely fill your blender, so if you need more, make multiple batches rather than doubling or tripling the recipe.

This is a traditional homemade drink that's found all across West Africa. It's sometimes called ginger beer, though it's not alcoholic.

Paul Child's original recipe, for one cocktail, started out simply: "Make a Martini."

Chocolate a la Taza Light and tender buñuelos de viento are often dipped into chocolate a la taza, a hot chocolate drink thick enough to coat them.

Everyone seems to have a preference when it comes to Bloody Marys — whether it's the brand of tomato juice or how much celery salt and Tabasco to use. We found this recipe to be nicely balanced, though by all means add or subtract to your liking. We also discovered that it's worth buying new horseradish: If the jar in your refrigerator looks brownish or dry, it has been in there too long and will taste very bitter.

Unlike salmon fillets, salmon steaks have bones in the center. Any leftover red-wine butter is delicious on beef, lamb chops, chicken, or mushrooms.

Nancy Dalrymple of New Orleans, Louisiana, writes: "Last year, my husband and I celebrated our anniversary with a long weekend at Annadele's Plantation, a charming bed-and-breakfast in nearby Covington. Although the rooms were lovely, what made Annadele's so special was the great food. During our stay we learned that the restaurant is open to the public, so we've been back several times for our favorite dish, the pompano fillet with crabmeat and beurre blanc." Pompano — a delicately flavored white fish — is a popular entrée in and around New Orleans. In Annadele's signature version, the fish is topped with sweet crabmeat and a creamy white wine-lemon sauce.