Alcohol

I've said it before, and I'll say it again—the grill was the original toaster. And there's nothing like a quick sizzle on the grill to transform ordinary pound cake into a singular, even extraordinary dessert. Especially when paired with a pineapple "salsa" and tequila-scented whipped cream.

Barbecue without beer is, well, too depressing to contemplate, and I'm not just talking about to drink. Beer's malty sweetness and pleasantly bitter edge of hops make for an interesting marinade. These Calgary Hot Wings were inspired by the Big Rock Brewery, in Calgary, Alberta, Canada. I taught a memorable cooking class at Big Rock—memorable not only for the impressive assortment of interesting beers on tap but also for the fact that it snowed 3 inches during my outdoor class, a first for this Miami-based grill guy.

Cachaça, a spirit made from sugarcane, gives these drinks their distinctive flavor. In Brazil it is traditional to make caipirinhas one or two at a time, as we do here. For ease of entertaining, however, you can simply combine all the ingredients in a pitcher.

This fabulous sorbet is a twist on the classic prune Armagnac ice cream. The prunes can macerate in the Armagnac indefinitely if kept in an airtight container in a cool, dark place.

If Chinese broccoli isn't available in your area, you can substitute regular broccoli.

Asopao de Pollo Angel Rodriguez of New York, New York, writes: "My family in Puerto Rico used to make this asopao for special occasions or when we needed something to eat while fishing by the river. This dish is made with sofrito, a flavor base in Latin American cooking.

The trick to stuffed soup buns is to fill them with a solid form of soup. The tender wrappers are filled with an aspic made from pork and chicken bones, which melts into a savory broth during steaming.

Semifreddo al Torrone e Cioccolato The frozen dessert that Italians make at home is usually a semifreddo, which translates literally as half-cold. It comes by its name because a semifreddo always contains some ingredient such as biscuits, candied fruits, nuts, or ricotta that does not freeze solid and hence does not require the freezing power of an ice cream machine. All it needs is an overnight stay in the freezer. The key ingredient in this semifreddo is torrone, the hard Piedmontese nougat bar made from egg whites and almonds that in northern Italy is an inseparable part of any well-stuffed Christmas basket.

Zuppa di Cozze Come la Fanno a Bosa Like other coastal towns on Sardinia, Bosa also has an excellent maritime cuisine. An example is this excellent mussels soup. Two ingredients unique to it are the grated sheep's milk cheese that cooks along with the mussels, deepening their flavor, and the bread crumbs—some Sardinian cooks use couscous instead—that add texture and density to the mussel juices.

When selecting the Champagne for this cocktail, we wanted something moderately dry but with a hint of sweetness. Demi-sec (a French term meaning "half dry") Champagnes and sparkling wines provide the perfect balance.

Editor's note: This recipe is from Brini Maxwell's Guide to Gracious Living. For Maxwell's tips on throwing a summer pool party, click here. This simple, refreshing drink really is easy to make and much better than a mix. By the way, these measurements are approximate. Adjust the recipe to your own taste, whether that's on the sweet or the tart end of the spectrum. You can also perk this up for your drinking friends with a dash of Bacardi Limon.

Editor's note: This recipe is from Brini Maxwell's Guide to Gracious Living. For Maxwell's tips on throwing a summer pool party, click here. This drink is perfect for breakfast celebrations. It's light and fresh with the tang of citrus.

This tender chuck roast makes two meals. Most of the meat is sliced and served with onion gravy, accompanied by egg noodles, and the rest gets shredded and saved for a warm beef salad . You might want to round out the first meal with a green salad or sautéed spinach.

These mussels are a snap to prepare, and make a hearty meal when paired with a loaf of crusty bread to mop up the rich tomato broth. Be sure to buy your mussels the day you make this dish, as they don't keep well at home.

A touch of cream Sherry amplifies the sweetness of the nuts and the squash.

The warm vinaigrette is a pan sauce that comes together in minutes.