Glow-in-the-Dark Gin and Tonic Jelly

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

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)

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)

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)

Meat Loaf in Sour Cream Pastry (By Terence Janericco)

Lofty Coconut Cloud Pie (By Ron Silver and Jen Bervin)

Pear Pie with Caramel Sauce and Crème Fraîche (By Ron Silver and Jen Bervin)

Meatballs with Cranberry-Leek Sauce (By Arthur L. Meyer)

Savory puff pastries stuffed with a hearty nut-and-chickpea filling. (By Jennifer McCann)

Duck Legs Confit Cooked in a Pouch (for Cassoulet) (By Paula Wolfert)

A space-based shooter designed to provide blast off. (By Rob Chirico)

Polish Easter, Butter Lamb (By Capn Ron )