fine cooking

After what's seemed like five straight months of unrelenting chill and fog, a few Summer days have finally descended on the city, and it's hot. I'm talking feel-the-sidewalks-baking, pool-dipping hot — a rare sight in June in San Francisco.

It's climes like these that call for a refreshing spritzer of a cocktail. It's hard to beat a classic gin and tonic, but this variation — which includes elderflower liqueur, mint, cucumber, and celery bitters — is far better. Don't skimp on the celery bitters; they add grassy notes that add another level of complexity.

For the recipe, keep reading.

Twice-baked potatoes are an iconic American dish that's often served as a side, but why not make them mini and offer as an appetizer? These bite-size twice-baked potatoes are similar to their larger counterparts, yet don't require a fork and knife. Assembling these tiny taters can be a bit of a hassle, however with the right tools (a melon baller or stainless-steel scooper), making them is a breeze.

This indulgent recipe — with sour cream, parmigiano-reggiano, and bacon — is so delicious, if you don't want to make minis, feel free to use the recipe with regular-size potatoes. These are easy to make ahead and bake for the second time just before serving, perfect for your next dinner party or potluck. Miniaturize twice-baked potatoes and keep reading for the recipe.

Chocolate and coffee have always been a match made in heaven, and that's the case with this recipe for cupped cakes. Before the invention of muffin tins, cakes were often cooked in small oven-safe coffee cups, hence the name went from being cupped cake to what it's called now, the cupcake.

The original recipe calls for chicory coffee, but after searching high and low, I couldn't find any, so I substituted a strong brewed coffee. This eggless cake is an easy souffle with a lava-like center; it's sure to thrill the chocoholics in your life. While the cake cooks, there's plenty of time to light candles and sit down to a romantic dinner. Get ready to dip your spoon into this gooey cupped cake — just keep reading for the recipe.

Even if time or money (or both) are tight this holiday season, you can still indulge food-loving friends in a major way. Make your own homemade hot fudge sauce, then package it nicely in a recycled glass jar and gift it to all the chocoholics you know. The key to this recipe is to use high-quality chocolate; I melted down leftover Guittard blocks I had in the pantry. Once you've got the basic proportions down, you can really start experimenting with variations: Use milk chocolate in place of dark or add cayenne for kick. Want the extremely fast recipe? Then read more.

Cranberries are a staple for this time of year, but I always like to try something different from the traditional cranberry sauce. My suggestion? Skip serving them in a bowl and use them in a stellar mostarda-topped crostini appetizer. Mostarda is a traditional Italian condiment that combines sweet cooked fruit with a savory mustard sauce; it's often served with meat, which would make it perfect for topping pork or turkey. I was ready to try something new, so I baked up some crostini and topped them with a triple-creme goat brie, finishing with a spoonful of flavorful mostarda. Trust me: you won't miss cranberry sauce once you start popping these tasty apps. Keep reading for the recipe.

Instead of serving a spirits-based specialty cocktail at my Californian Thanksgiving, I'll be pouring a wine-based drink that's garnished with icy grapes. The recipe is somewhat like sangria, but without the addition of liqueur. White wine is infused with fresh rosemary, mint, and lemon zest. It sits overnight until the wine has an aromatic herbal quality. It's a light, refreshing, and fruity start that will offset the heavy and rich meal perfectly. Don't skip the frozen grape step; it's a festive presentation and they end up looking like floating jewels in the infused white wine.

Keep reading for the easy, make-ahead recipe.

No Fourth of July party is complete without a red, white, and blueberry dessert. Instead of serving a dish that requires last minute preparation, select something like a layered trifle. The longer the whipped cream, mixed berries, and liquor-soaked bread sit, the better the trifle will taste. This recipe is easily adaptable, so feel free to use whatever berries and alcohol you prefer. Want to learn how it's made? Keep reading for the method.

Recently, I threw a cherry-themed dinner party, where I highlighted nature's jewel-toned stone fruit. In addition to making cherry pan dowdies, my pièce de résistance was a pork tenderloin that had been butterflied, pounded, stuffed, sliced, and served as a beautiful roulade. The recipe looks lengthy, but don't be deterred by it; you can shave time off by asking your butcher to do the trimming, cutting, and pounding of the pork tenderloin. On top of being pretty to look at, the flavor combinations of this dish — juicy, sweet, fruity, meaty, salty — are spectacular. Serve it on a large platter with asparagus or on top of a bed of sautéed greens. To impress guests at a Summer dinner party, read more.