Alcohol

Serve with: Sesame breadsticks, and arugula tossed in balsamic vinaigrette.

This recipe is an accompaniment for Grilled Pork Tenderloin with Peach Barbecue sauce . This side is also great with barbecued ribs or chicken.

Charles Alfonso of Pittsburgh, Pennsylvania, writes: "One of my favorite local restaurants is Dish Osteria and Bar, a place I discovered a few months ago. The food is so good that I go back nearly every weekend. The best dish I've had so far is the duck with polenta and lingonberry sauce." The restaurant serves the duck with a side of rapini sautéed in garlic and olive oil.

The mushrooms that top this pizza are simmered in a white wine reduction, which gives them a zippy sweet and acidic bite.

Serve with: Orzo tossed with butter and sliced green onion, and sliced roasted beets.

Both elegant and hearty, these individual tartlets make a lovely first course.

The leftover brandied cherries will keep for up to two weeks in the refrigerator. For an attractive garnish, thread a 4x1/2-inch strip of orange peel on a short skewer and top with a cherry, then place in drink before serving.

Passion fruit nectar adds a tropical twist to this traditional brunch cocktail.

(Hot Scandanavian Christmas Punch)

The tea needs to steep overnight, so begin preparing this ahead.

Sweet and fruity, this is the quintessential beach or poolside drink.

A simple rum cocktail made with fresh grapefruit, lemon or lime, and sparkling water. Angostura bitters add a touch of spice.