American

This punch — containing rum, Cognac, and peach brandy — is potent. If it packs a bit too much of a wallop for your taste, you can dilute it with cold black tea, a common mixer for this particular punch, or with seltzer water, for a bit of fizz. Some punch bowls may not be big enough to accommodate the size ice block we call for — feel free to use other freezing containers that are more suitably shaped. And though the block is a classic part of this recipe, you can, of course, simply serve the punch in a pitcher over ice cubes.

This drink was dreamed up in Los Angeles in the 1940s by businessman John Martin, who was desperately trying to sell Smirnoff vodka. It so happened that Jack Morgan, owner of the Cock'n Bull, was trying to sell a ginger beer he had recently concocted. The two got together and tracked down a company that had a surplus of mugs, and they had a logo of a kicking mule stamped onto them. A drink was born ...

The tangy flavor of seasonal rhubarb complements the taste of gin surprisingly well. You can double the quantities for a bigger batch.

A vanilla bean is an extravagance that lends a note of sophistication to this drink, but extract is a fine substitute.

Elise McBryde of Stamford, Connecticut, writes: "I would love to have the recipe for the Valrhona chocolate pudding served at the City Limits Diner, in Stamford, Connecticut."

These drop biscuits are as tender as they are easy; since the dough isn't rolled out, there's no chance of overworking it. <p> This recipe is an accompaniment for <epi:recipeLink id"230464">Turkey Sloppy Joes on Cheddar Buttermilk Biscuits</epi:recipeLink>.

Inspired by American Adobo In this 2001 film, a group of Filipino-American college friends get together to eat and share stories about their loves and lives. Their experiences of assimilating to American society vary, but all of the characters recognize their need for the comfort derived from friendship and familiar foods. For this dish, be sure your plaintains are completely black, since the fruit becomes sweeter as it ripens. (Yellow or mottled brown plantains are very starchy and usually take about a week to fully ripen.) Serve these fritters as a snackor pair them with ice cream for a delicious dessert.

It's very important not to use all white meat in this recipe — dark meat, which is higher in fat, has far more flavor, so look for ground turkey with at least 7 percent fat.

Serve as dessert with a scoop of vanilla ice cream, or on its own as a wonderful brunch dish.

This recipe is an accompaniment for <epi:recipelink id="230635">Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Fries</epi:recipelink>. You'll need a candy thermometer to monitor the temperature of the oil.

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

This recipe sponsored by Black Swan Vineyards

When the Two-Dollar Cocktail was so named, over a half century ago, the amount of cash in question was a substantial sum. The French brandy  — Cognac, if you like  — certainly contributes to its value.