Brunch

Try this refreshing drink on a sizzling-hot summer day. Add a splash of aquavit (we like Linie brand), then serve on the rocks with a parsley sprig, and you have a Norwegian Mary. As with any fresh-squeezed juice, this is best served the day it's made.

Long before smoothies swept our nation, Puerto Rico and Cuba were whipping up their own fruit shakes, known as batidos.

Adding rum or vodka to this plum limeade makes a delicious cocktail. With or without alcohol, the limeade should be served immediately, since it will quickly darken if left standing.

This is a traditional homemade drink that's found all across West Africa. It's sometimes called ginger beer, though it's not alcoholic.

Everyone seems to have a preference when it comes to Bloody Marys — whether it's the brand of tomato juice or how much celery salt and Tabasco to use. We found this recipe to be nicely balanced, though by all means add or subtract to your liking. We also discovered that it's worth buying new horseradish: If the jar in your refrigerator looks brownish or dry, it has been in there too long and will taste very bitter.

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>.

Serve this quiche (John Travolta's favorite) for lunch or dinner with a green salad.

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

Slender wedges of this creamy quiche also make a wonderful appetizer.

Passion fruit nectar adds a tropical twist to this traditional brunch cocktail.