Go wild with rhubarb ... A toast to cachaca

Rhubarb is starting to make its way into the market right now -- while it's an obvious choice for dessert, whether in a pie, crumble, or crisp (and on its own or with strawberries), it's also fantastic with richer savory meats like pork chops, game or grilled sausages.

Buy thinner, brightly colored stalks that are firm but not dried out at the ends. There shouldn't be any leaves; if there are, cut them off before cooking, then slice the stalks horizontally (against the grain). Even if you're going savory, you'll need to add quite a bit of sugar, as rhubarb can be quite acidic -- or try cooking it down with ginger and star anise for an easy, complex condiment.

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Cachaca, a South American spirit distilled from sugarcane, is experiencing a minor renaissance right now. It's similar to rum, which is distilled from molasses, but is generally lighter-tasting and more complex. While you can drink it by itself, it does make a fantastic cocktail; use it anywhere you'd usually use rum, or try the classic cachaca cocktail, the caipirinha, which is a combination of lime, crushed ice, sugar and cachaca.

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