TASTElist

This alternative to basil and pine nut pesto is great on pizza, pasta, or straight from a spoon.

Polenta, writes Chez Panisse’s Cal Peternell in Twelve Recipes, is “more ratio than recipe.” The standard is 4 parts water to 1 part polenta, simmered for 30 minutes. Be careful to add the polenta to the boiling water in a slow, steady stream with one hand as you whisk with the other—this will prevent lumps from forming. (If you end up with a few lumps despite your best efforts, don’t sweat it; it’ll still taste delicious.) Enriching it at the end with butter and cheese isn’t strictly necessary.

Frothy, cinnamon-scented Mexican hot chocolate is delicious for breakfast (with or without churros for dunking) or on chilly evenings before bedtime. If you’d like to skip the milk, go ahead and substitute the same volume of water.

A bright-tasting variation on traditional chicken salad, with a flavor profile inspired by Mexico. Greek yogurt, cilantro, jalapeño, and lime juice yield simple but striking results. Use as a sandwich filling, or pile on top of a simple green salad for a healthy lunch.

For this quick and easy chicken pho recipe, you’ll need rice vermicelli noodles, shredded meat from a rotisserie chicken, chicken broth, ginger, Asian fish sauce, basil, cilantro, mung bean sprouts, hoisin sauce, and Sriracha.

The Blood and Sand first appeared in Harry Craddock’s classic The Savoy Cocktail Book of 1930. What to buy: Heering Cherry Liqueur was created by Peter Heering in Denmark in the early 1800s. It is viscous and sweet with an intense dark-cherry flavor.

The Rob Roy is a blend of Scotch and vermouth sharpened by a dash of angostura bitters. It’s named for Robert Roy MacGregor, Scotland’s very own Robin Hood.

For this classic Bobby Burns cocktail recipe, adapted from The Essential Cocktail, Scotch whisky is stirred with vermouth and Bénédictine over ice.

To make this classic Affinity cocktail recipe—adapted from San Francisco bartender Erik Ellestad—you shake Scotch whisky and ice with equal parts of sweet and dry vermouth and a couple of drops of angostura bitters.

To make this classic Stone Fence cocktail recipe, simply combine Scotch whisky and bitters over ice, then top off with club soda.

A classic baked oyster recipe from Jennifer Puccio, executive chef of Marlowe, The Cavalier, and Park Tavern in San Francisco.

A classic French vinaigrette with red wine vinegar, Dijon mustard, shallot, lemon juice, and olive oil is one of the most versatile sauces in the kitchen. Use it to dress a simple green salad or an elaborate composed one, employ it as a quick marinade for raw meats or a casual accompaniment for grilled ones.