Horchata

A refreshing rice-and-almond drink. (By Amy Wisniewski)

Fusilli with Parsley, Walnut, and Black Olive Pesto

Hearty whole-wheat pasta with a zing that comes from goat cheese. (By Regan Burns)

Beef Tenderloin with Pancetta and Hominy Polenta

The simplest and arguably best way to make a fillet. (By Neal Fraser)

Crawfish Boil

Why not do your own boil? (By Adapted from Gregg Sedotal)

Frozen Coco Loco

Top this drink with a paper umbrella and you’ll be transported on an instant vacation. (By Amy Wisniewski)

Grape and Taleggio Grilled Cheese

Doused in grappa for a boozy, floral note. (By Kate Ramos)

Oxtail and Barley Soup

An intensely rich broth comes from slowly simmering oxtails with red wine. (By Amy Wisniewski)

The Concord Fizz

From the Square Off tail competition finals, this grape-based tail is elegant and refreshing. (By Abigail Gullo)

Brown Butterscotch Pie

The butter and sugar cook a bit longer than normal to make a toasted, sweet butterscotch. (By Aida Mollenkamp)

Oregano-Marinated Grilled Chicken with Charred Lemons

A whole chicken is easy to grill—if you know how to prepare it. (By Aida Mollenkamp)

Blue Blazer

Scotch-based drink that is mellowed by honey (By Rob Chirico)

Lemonhead Cocktail

The more sour cousin of a Mimosa. (By Amy Wisniewski)

Cosmopolitan

The Cosmopolitan is a fresh and colorful variant of a Martini that needs little getting used to. (By Rob Chirico)

Irish Cheddar and Stout Fondue

Melted Irish cheddar and stout make a satisfying combination. (By Lenny Rice and Brigid Callinan)

CHOW Ginger Beer

Ginger beer from scratch for the DIY-er in all of us. (By Aida Mollenkamp)