Quick

This classic cocktail is said to be the predecessor of the Martini. Bartender Eben Freeman developed this version at Tailor restaurant in New York City.

An impressively elegant dinner for two that comes together in about half an hour. Serve with buttery Yukon Gold mashed potatoes.

Jamón Serrano, a salty cured Spanish ham, is the traditional pairing for Manchego cheese. The ham is sold at specialty foods stores and at Spanish and Latin markets, and the cheese can be found at some supermarkets and at specialty foods stores.

A V-slicer or mandoline is the perfect tool for slicing the fennel.

Fresh fennel and fennel seeds infuse the couscous with a subtle anise flavor.

Chopped ginger and chile-infused vodka add a spicy bite to this flavor-packed cocktail.

The classic Kentucky cocktail is the inspiration for this light and lovely dish—which has just a hint of bourbon.

Nutty Gruyère is de rigueur for a classic Swiss fondue. Hard apple cider, cider vinegar, and Calvados (apple brandy) give this great version added interest. Kielbasa, apples, and bread are served alongside for dipping— but potatoes are also good. Just steam some new potatoes or fingerlings until cooked but not falling apart, and cut them into wedges. Also, any sausage—not just kielbasa—will do. We like andouille or chicken and apple sausage, too.

Rutabaga adds an appealing, slightly sweet flavor to the potatoes.

Inspired by Dr. Brown's Cel-Ray soda, the sparkling soda made with celery that was a favorite in my youth, I give you this reduced-calorie version, which can be made in the comfort of your own kitchen.

Leafy green vegetables are an ideal source of iron and calcium, but cooking them can destroy many of the water-soluble minerals you hope to gain from eating them. This preparation retains most of the nutrients that would otherwise be lost in the cooking process and imparts an earthy green flavor that you will surely enjoy.

This Italian spin on the Mimosa gets its unique flavor from Aperol, a bright-orange Italian liqueur made from bitter oranges, rhubarb, and herbs. It’s similar to Campari, but less bitter and more floral. In Italy, Aperol is served on the rocks mixed with Prosecco and a splash of club soda. In this recipe, the club soda has been replaced with a little fresh orange juice.

Fuji apples add great red color. For a zesty flavor, substitute low-fat plain yogurt for the sour cream.

When preparing the chocolate, don’t chop it. Cut it straight down to get small, irregular pieces.