With its island ingredients and romantic moniker, the dark and stormy tastes like waiting out a thunderstorm on a Caribbean beach. Like a great vacation, a dark and stormy cocktail relaxes and surprises. Every time I mix one, I find myself tweaking the proportions ever so slightly, to achieve the ideal balance of spicy, sweet, and sour.

Similar to a moscow mule, a dark and stormy must be made with real ginger beer, not ginger ale, and very dark rum, such as Gosling's Black Seal. The lime juice is optional, though I think it adds a nice complexity; how much you add is a matter of taste. Learn how to make a dark and stormy cocktail.

Though its name might conjure images of cold Russian Winters, the effervescent moscow mule is one of my favorite warm-weather cocktails. Gaining popularity in the 1950s and '60s, the American-born drink started off as a way to promote vodka, which was still relatively unknown in the US.

A simple combination of vodka, lime juice, and the crucial topper of ginger beer — not the milder ginger ale — the moscow mule presents a cool, spicy contrast with every sip.

Photos: Nancy Einhart and Flickr User blmurch
Since the drink is often garnished with cucumber, I recently made a version with Effen's cucumber and vanilla flavored vodka, though regular vodka goes down just as easy. Learn how to make a moscow mule.

A milky mix of brandy, cream, and creme de cacao, the brandy alexander is often referenced but rarely ordered. Rumored to be a favorite drink of John Lennon's, this classic cocktail has had a song written about it (Feist's "Brandy Alexander"), and in an episode of Mad Men, Peggy orders one to get her through an unsuccessful date.

After hearing so much about brandy alexanders, I finally made one for myself — and quickly drained the glass. Though on the sweeter side, this drink isn't as dessert-like as you might think; with smooth yet potent brandy, it pleases much like a white russian.

Find out how to make a brandy alexander.

Scotland and Kentucky get the glory, but Ireland is no slouch when it comes to crafting fine, sippable whiskey. For potent proof, try an unblended whiskey like the oh-so-smooth Redbreast 12 Single Pot Still Irish Whiskey ($45). Like single-malt Scotch, this Irish whiskey is aged — 12 years, in this case — in a single batch, not blended. But that's where the similarities with smoky Scotch end, because the flavor leans much closer to caramely bourbon.

The reasons behind the different flavor profiles don't really matter; it has to do with the aging and distilling processes. What's important is that if you're normally a bourbon drinker like me, you'll want to add Redbreast to your after-dinner sippin' repertoire. The delightful honeyed flavor has a slight edge of earthiness, but nothing so mossy as to make it hard to drink neat.

Usually I like a splash of club soda in my whiskey, and Jameson or other Irish whiskeys taste lovely in an Irish whiskey highball, but Redbreast is just too good for me to muddle with anything but a clean glass.

Will you be drinking Irish whiskey for St. Patrick's Day?

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In New Orleans, red beans and rice are a weekly tradition, typically served on Mondays. I love to eat them every year on Fat Tuesday. But one thing remains a constant: a hearty meal slow-cooked on laundry day.

Historically, Monday was wash day in early 1900s Louisiana. The laundry took all day, so women would cook the beans and meat while the laundry dried. Today, most restaurants in New Orleans still feature red beans and rice as the Monday special.

My laundry day is Sunday, but it's just as suitable for red beans and rice cooking. It takes a little advanced planning, soaking the beans starting Saturday night, but once you've gotten that out of the way, it's ridiculously easy: put all ingredients in a pot and cook for three hours.

I like to make a lot and eat the leftovers throughout the week, since the flavors only improve with time. I do, however, like to make the rice fresh each day; this method leaves it just a little bit wet, which is the perfect complement to the thick, spicy gravy of beans. Get the recipe now.

I'll never turn down a raw oyster, but when it comes to wooing someone with a cozy, baked version of the supposed aphrodisiac, this creole recipe is absolutely seductive. These oysters often get me invited back to parties (as long as I bring the oysters) and succeed in winning over oyster haters.

Shuck your own oysters and serve them on the half shell, or buy a couple pints preshucked and bake them in ramekins or a casserole dish. Once the shucking is out of the way, this dish is incredibly easy, somewhat sultry, and just a little bit rich. Try it as a side dish or even as a main course. Here's how to bake up some oysters.

I pretty much adore anything coconut, so when a lactose-intolerant friend introduced me to her version of hot cocoa, made with powdered coconut milk, I became obsessed.

Believe it or not, I'm usually lukewarm on hot chocolate, but I've fallen in love with this "cocoa-nut" recipe. The basic makeup comes from Alton Brown, just swapping powdered coconut milk for powdered milk and subtracting the cayenne, since I think it would clash with the coconut.

Even if you only fill your mug a quarter of the way with the mix and just add water instead of hot milk, this cocoa is creamy, rich, and irresistible. Serve up a couple of cups for a Valentine's night in, and even add a nip of liquor if that's your thing.

Here's how to make it.

The tequila sunrise cocktail lives up to its moniker as a day-drinking delight. But with the wholesome OJ and eye-opening appearance also comes tequila, so approach with caution.

Layered with orange juice, grenadine, and booze for a stunning effect, the tequila sunrise is one of my favorite afternoon cocktails, bridging the gap from mimosas to more serious mixers.

With the Super Bowl coming up — and kicking off at 3:30 p.m. on the West Coast — this cocktail plays great on game day. The grenadine's sweetness is offset by the toughness of the tequila. Get the recipe.

Every party needs a cheese plate, and warm, baked brie makes a comforting cold-weather addition. While some recipes serve up the gooey goodness in puff pastry, this version takes an even simpler approach, with just four ingredients to spread atop accompanying crackers or crostini.

I worried that without a pastry shell, the bake-ahead brie would cool off too quickly, but the maple-pecan-topped wedge stayed warm well after serving. It doesn't hurt that my guests scooped it up faster than anything else on the app table. Learn to make baked brie now.

The secret to great cornbread is a well-seasoned and well-loved cast iron skillet. Also, bacon doesn't hurt.

I consider myself a connoisseur of cornbread, and this decadent recipe from the cookbook Good Grits is a game changer. Speaking of games, it would make a great side for Super Bowl Sunday, especially if you're making chili.

Southern chef Jim Shirley uses not only his grandma's recipe but also her cast-iron skillet. But even if you don't have an heirloom skillet, you can still cook like a Southerner. Writes Shirley in his cookbook: "At my house, this is considered a whole meal: fruit in your glass, veggies from your jalapeños, grain in the bread, dairy in the milk and eggs, and a little fat and protein in the bacon." Get the ultimate cornbread recipe now.

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The holidays are over, but on these short days and cold nights, the need for warm, boozy comfort remains high. Elevate your coffee routine and your after-dinner ritual in one very potent punch, with a classic cup of keoke coffee.

This dessert stand-in combines piping hot coffee with Kahlua, brandy, and crème de cacao, topped off with whipped cream. If that sounds extremely alcoholic, that's because it is.

It's also full-bodied and sweetly complex, so take your time with this one. It's the perfect ending to a dinner party where everyone wants to linger. Get the recipe for keoke coffee.

Hummus is one of my party-spread staples, but the beige-colored chickpea spread doesn't exactly brighten up a table. For a fresh, green take on this Middle Eastern classic, swap out the blah-looking garbanzos for vibrant edamame and frozen peas.

Perked up by mint, cilantro, and plenty of garlic, the flavors will appeal to fans of traditional hummus without feeling too familiar. Serve it alongside endive, celery sticks, or pita for dipping or use the healthy vegan dip as a spread for sammies. The recipe makes a whopping six cups, so you'll have plenty for a party and then some.

Get the edamame hummus recipe now.

The adjective "spiced" doesn't do these pecans justice. A mix of sweet, citrus-y, salty, peppery, and aromatic, the flavor that coats every cranny of these pecans perfectly enhances the almost gooey but also crunchy texture. The cozy combo of spices is redolent of Winter and makes a delicious holiday snack for a party spread or just around the house.

These spiced pecans also make an easy but impressive edible gift: cook them up in batches on the stove, then package them in cute cellophane baggies tied with a bow. Get the recipe after the break.

Bacon-wrapped dates are like morsels of salty-sweet magnificence. Thus, it's tragic that our vegetarian friends can't enjoy them. I've found the next best thing: this vegetarian appetizer for goat cheese- and pistachio-stuffed dates.

Capitalizing on the magical combination of dessert-worthy dates and a salty sidekick (in the form of pistachio-whipped goat cheese), this recipe packs so much flavor into every bite you'll forget about your bacon-wrapped past. But the biggest revelation are the chives; the herb combines with the creamy cheese for an effect that's like a high-end sour cream and chive potato chip. It's sophistication and childhood nostalgia all in one.

Though pitting and halving the dates is time-consuming — especially if you're doubling or tripling the recipe for a party — these apps are super-easy to make ahead. They are just as delicious after a few days in the fridge, though best served at room temperature. Get this vegetarian appetizer recipe.

I am not usually a big fan of supermarket pita. The store-bought pockets usually pale in comparison to the pillowy, perfectly toasted pita you get at Middle Eastern eateries. That said, the soon-to-be-released Pocket Thins from Arnold (aka Oroweat, if you live on the West Coast) are the best packaged pita I've ever tasted.

Just released in the Northeast and Midwest and rolling out nationwide on Jan. 9, Pocket Thins come in Italian Herb and Eight-Grain flavors — emphasis on the word "flavor." Though the herb variety is more aggressively seasoned, both thins are seriously thick with flavor, but not too much that it will overwhelm sandwich fillings.

More thoughts and photos after the break.

A cup of hot buttered rum tastes like the holidays, and the cozy, spiced flavors are warming in more ways than one. What better edible gift to lead us into the weekend than a batch of homemade hot buttered rum mix? This mix is super-easy to make en masse then divvy up into small jars for all your festive friends.

To make the gift even more special, buy the recipient a nice bottle of dark rum to complete the cocktail. Be sure to include a recipe card with instructions on how to mix up a cup (and maybe a reminder that the mix should be stored in the fridge.) Learn how to make this edible gift now.