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TASTElist

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Basic Sautéed Green Beans

Blanched green beans are sautéed with a little vinegar and parsley for a bright-tasting, easy side dish. Serve with rich dishes like Potato Gratin, Brick Chicken, or Chicken Cordon Bleu.

Basic Mashed Potatoes

Mashed potatoes may be simple, but where would turkey and gravy or braised meats be without them? Use leftovers for breakfast in some Turkey Hash.

Take No Prisoners Hot Sauce

When it comes to hot sauce, our photographer, Chris Rochelle, likes it fiery. For the faint of heart, we suggest using his sauce as a light seasoning in things like tacos, eggs, hummus, curry, or our Turkey Chili recipe.

Poinsettia Punch

A classic champagne cocktail, the Poinsettia is a festive orange-and-cranberry-flavored, rose-tinted punch. Use floating frozen orange slices and cranberries to keep the punch nicely chilled and nicely decorated. Game plan: This punch is not served with ice, so make sure all the ingredients and the punch bowl are well chilled. If you have an extra bowl that’s larger than your punch bowl, fill it with ice and nestle the punch bowl inside to keep it cold.

Smoky, Hot Apple Cider with Scotch

Don’t let smoky Scotch scare you away from this drink—we use just a dash of the peaty stuff in this warming cup of cider (sort of like you’d use absinthe in a rinse). The bulk of the booze is a not-so-peaty whisky, to keep the overall drink balanced. Drink it as a nightcap, paired with a classic dessert like our fresh apple pie. This cocktail was featured as part of our Hot Boozy Drinks recipe gallery.

Black Devil

Here’s a rather dramatic, somewhat gothic alternative to the old martini.

Little Pink Pearl

Red grapefruit juice and orgeat give this drink its slightly opaque, pearlescent color. If you choose, add a splash of rum or vodka, but this floral, citrusy blend can hold its own without the booze. What to buy: Orgeat is an almond-sugar syrup traditionally made from whole blanched almonds. The nut oil gives the syrup (and cocktails made with it) a richness that can’t be duplicated with a cheap almond-flavored syrup.

The Last Word

This Prohibition-era cocktail is equal parts herbaceous Chartreuse, gin, sweet maraschino liqueur, and sour lime juice. It’s complex, balanced, and totally satisfying. What to buy: Maraschino liqueur is a relatively dry liqueur with a subtle bitter-almond flavor; it can be found at any well-stocked liquor store.

The Original Corpse Reviver #2

Refreshing and herbaceous, this cocktail will bring you back to life.

Lone Tree

This is a supersimple cocktail that happens to be supertasty. In fact it’s so simple that it’s hard to screw up even after tossing back a few.

Sockeye Salmon Tartare

This fresh salmon tartare recipe by Chef Frank McMahon of Hank’s in Charleston, South Carolina, is a light and delicious starter loaded with fragrant herbs. Scoop it up with crunchy taro chips or a toasted baguette. What to buy: If you can’t find sockeye salmon, get the freshest salmon possible. To shape the tartare into perfect circles, use small round cookie cutters. Game plan: To make the salmon easier to cut, place it in the freezer for about 10 minutes before dicing.

Guinness Milkshakes

Malty Guinness and rich vanilla ice cream: a dreamy, frothy, creamy combination. This milkshake would be perfect for a St. Patrick’s Day celebration or equally delicious sipped poolside in August. For virgin shakes, try our Chocolate Malted Milk Shake or Purple Cow Milk Shake. What to buy: We found that using a can of Guinness instead of a bottle ensures a creamier consistency.

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