Prosecco

The very essence of summer, this recipe features, really, just one ingredient. It takes multiple steps to transform the melon into this dense, creamy sorbet, but don’t be tempted to take shortcuts. Your reward is in the intense flavor and hue of the finished product. This is one case where you must go to the farmers’ market and seek out the gnarled old guy who lovingly raises organic muskmelons—maybe Crenshaws or Hearts of Gold—and picks them only when you can smell their perfume a mile away as they warm in the sun. Go. He’s there, and he’ll make sure you get a good melon.

Rhubarb is one of those love-hate foods. For me, it’s all about the love. Not only do I like the tartness, a zinging alternative to too-cloying desserts, but it’s pretty, too. Yes, it’s pink and it’s pretty and I’m secure enough to admit it. With the gentle bubbles emanating from the prosecco, this soup is impressive enough to end a fancy spring meal, and it’s easy, to boot.

Think of this dish as the upscale cousin of that old standby, linguine with clams. Sparkling and oysters are a natural and festive combination, and here they combine to create a quick, fabulous pasta. This dish is almost a lighter version of an oyster stew, with the oysters poached just until done, the sauce brightened with prosecco, and then served over a fresh tangle of tagliarini. This would make a nice addition to a New Year’s Eve menu, or make any winter supper feel like a holiday.

This dish is SOOOOO titillating. When you eat these oysters you almost don’t know which direction to turn. The intertwining flavors, textures, and temperatures come together to create a flavor explosion in your mouth. This is one sexy dish.

Pomegranates and cranberries are both widely available in the fall, making this the perfect cocktail for any holiday party.

If I were hosting a swanky rooftop engagement party on a hot summer evening, I'd make these refreshing, not-too-sweet ice pops. You'll need to let the Prosecco get flat in the refrigerator before making the pops. If you're in a hurry, decant it into a large bowl, and it will turn flat faster. Be sure to use food-safe rose petals that haven't been sprayed with pesticide.

Effervescent and floral, this drink is ideal for afternoon sipping. Purée the fruit with the skin on to capture the color of September.

Editor's note: The recipe below is from Perfect Parties by Linnea Johansson.

The secret ingredient in this dish is a surprisingly modest one: grapefruit. Its tartness balances the unashamed, almost swaggering richness of scallops bathed in a butter sauce.

The first thing you'll notice about a glass of this aperitif—besides its festive sparkling sugar cube—is its amazing aroma, a little like having a ripe pear waved under your nose. And yet it's a deliciously dry, grown-up drink that perfectly complements the flavorful hors d'oeuvres.

You'll want to mix up a pitcher of this bubbly drink for its gorgeous ruby hue alone. It's a refreshing prelude to any holiday meal, and it goes so well with the parmesan puffs .