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Cut off the top of each squash, only about ½ inch or so; also cut a small strip down one side of each zucchini. Hollow out the squash and zucchini with a very small melon baller or a very small spoon, taking care to keep the sides intact.

Puree the beans, olives, olive oil, lemon juice, cumin, cinnamon, salt, and pepper in a food processor fitted with the processing blade or a large blender. Alternatively, grind the mixture in a large mortar with a pestle.

Place this mixture in a plastic ziplock bag, snip off a tiny corner, seal, and pipe into the squash and zucchini. Alternatively, use a very small spoon to mound a little of the mixture into each vegetable. Garnish each with a sprig of dill.

To store: Cover and refrigerate for up to 1 day; return to room temperature before serving. You can also make the white bean filling up to 3 days in advance and store it, tightly covered, in the refrigerator until you’re ready to cook the vegetables.

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The Classic Cocktails

We prefer smaller, ’50ish drinks, rather than their gargantuan, modern kin, which turn depressingly warm and diluted. All these make one drink; you can double at will. If the drink is served up—that is, not over ice—chill the serving glass with ice while you shake the drink, then toss out the ice in the glass and strain the drink into the now-chilled glass. If you don’t have a 1-ounce jigger measure, remember that ¼ ounce equals ½ tablespoon, ½ ounce equals 1 tablespoon, ¾ ounce equals 1½ tablespoons, and 1 ounce equals 2 tablespoons.

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Cosmopolitan

Shake 1½ ounces vodka, ¾ ounce Cointreau, ¾ ounce lime juice, and ¼ ounce thawed cranberry juice concentrate with ice in a cocktail shaker, then strain into a chilled martini glass.

Daiquiri

Shake 1½ ounces white rum, ½ ounce lime juice, and 1 teaspoon confectioners’ sugar with ice in a cocktail shaker, then strain into a chilled martini glass.

Gimlet

Shake 1½ ounces gin and ¾ ounce sweetened lime juice (such as Rose’s) with ice in a cocktail shaker, then strain over ice into a glass; serve with a lime wedge.

Manhattan

Shake 1½ ounces Canadian whisky (or rye) and ¾ ounce sweet vermouth with ice in a cocktail shaker, then strain into a chilled martini glass; garnish with a maraschino cherry.

Margarita

Shake 1 ounce tequila, 1 ounce orange-flavored liqueur (such as Cointreau), 1 ounce lime juice, and ¼ teaspoon superfine sugar with ice in a cocktail shaker, then strain over ice into a glass.

Martini

Shake 1½ ounces gin and ¼ ounce dry vermouth with ice in a cocktail shaker, then strain into a chilled martini glass; garnish with an olive.

Mint Julep

Place 6 fresh mint leaves, 1 teaspoon superfine sugar, and 1 teaspoon water in a highball glass; crush and muddle until pastelike. Fill the glass with crushed ice cubes and a few fresh mint leaves; add 2 ounces bourbon and serve with a long spoon.

Mojito

Place 6 fresh mint leaves and 1 teaspoon superfine sugar in a cocktail shaker; muddle and bruise to bring out the mint’s flavor. Fill the shaker with ice, then add 1½ ounces light rum, ¾ ounce lime juice, and a dash of bitters. Shake well, then strain into a chilled martini glass; garnish with fresh mint leaves.

Old-Fashioned

Place a sugar cube in a highball glass; dot with 2 dashes of bitters and 1 teaspoon water. Crush and muddle with the back of a spoon, then add a few ice cubes, 2 ounces blended whiskey, and a lemon twist.

Sidecar

Shake 1½ ounces brandy, ¾ ounce orange-flavored liqueur (such as Cointreau), ¾ ounce lemon juice, and ¼ teaspoon superfine sugar with ice in a cocktail shaker; strain into a chilled martini glass.

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Easy Nibbles

Most of these can stand on their own. Taken together, they make a meal. Best of all, many can be made ahead so you’re not in the kitchen at the last minute.

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Glazed Bacon

Salty bacon with a maple-syrup shine—frankly, heaven. Makes 6 to 8 appetizer servings

1 pound thick-cut bacon, preferably pepper bacon (do not use turkey or soy bacon)

¼ cup maple syrup

Position the rack in the center of the oven and preheat the