Big Spender

... spend a little time with me. (By Dale DeGroff)

Perfect Margarita

Serve with our cumin- or cayenne-spiked rimming salt for a sensational party drink. (By Lessley Anderson)

CHOW Root Beer

Brew and bottle this classic soda yourself. (By Regan Burns)

Apple Crisp with Oatmeal Streusel

A classic pairing of a buttery, crunchy oat topping and tender apples. (By Amy Wisniewski)

Sesame Shrimp with Cilantro-Lime Sauce

A quick appetizer or hors d’oeuvre with a bit of heat. (By V. Jaime Hamlin, V. Jaime Hamlin and Sons Catering & Party Design, Martha’s Vineyard)

Mexican 75

A French 75 changes nationality by using tequila instead of gin. (By Eric Appleby)

Glow-in-the-Dark Gin and Tonic Jelly

Eerie, jiggly, and boozy for Halloween. (By Bompas & Parr)

Mango Ice Cream with Caramelized Mango

A rich, dense ice cream with a no-cook base. (By Roy Finamore)

Milk Chocolate Crêpe Terrine

Heaven for crêpe-lovers, this terrine layers chocolate sauce and crêpes. (By Stéphane Reynaud)

Blackberry and Cabernet Caipirinha

Brazil’s national drink meets Spain’s sangría for one outstanding tail. (By Duggan McDonnell)

A chickpea pancake native to Nice. (By Zola Restaurant)

The natural tartness of cachaça and kumquats are tamed with sugar and ice. (By none)

A Filipino recipe for chicken adobo. (By Corinne Trang)

A satisfying preparation for fish in flavorful tomato broth and crispy fennel. (By Stu Stein)

Meat Loaf in Sour Cream Pastry (By Terence Janericco)