Cajun-Spiced Tempeh Po' Boys (Undressed)

Vegans from Brooklyn take on the Southern classic (By Anna Lappé and Bryant Terry)

Lamb Meatballs with Lemon-Cumin Yogurt

Mediterranean flavors liven up an easy party appetizer. (By Amy Wisniewski)

Basic Sweet Mochi (An Mochi)

Perfect for wrapping around ice cream. (By Kate Ramos and Aida Mollenkamp)

Mixed Berry Shortcakes with Whipped Cream

Sweet berries shine in summer’s favorite dessert. (By Kate Ramos)

Cucumber, Hummus, and Lemon Tea Sandwiches

Nicely crisp and slightly tart. (By Aida Mollenkamp)

Basil and Rye

This tail is part Mojito (in style) and part Julep (in taste), with basil replacing the mint for a distinct twist. (By Aida Mollenkamp)

The Livorno

A sparkling tail made with Galliano, the mysteriously herbal liqueur from Livorno. (By Aida Mollenkamp)

Peanut-Covered Peanut Butter Cookie Slabs

Go ahead, go nuts. (By Elinor Klivans)

Passionista

With ginger liqueur, aged rum, and tropical juice, this drink has the flair of a tropical tail without any of the overly sweet ickiness. (By Aida Mollenkamp)

Lentil Hummus Wrap with Pomegranate Molasses

Vegetables tossed in turmeric and wrapped up with red lentil hummus. (By Amy Wisniewski)

Ozoni Soup

A soothing Japanese soup that takes center stage during New Year’s. (By Adapted from EN Japanese Bistro)

Spiked Apple Galette

A drizzle of Calvados doubles the apple flavor. (By Kate Ramos)

Chestnut Gnocchi with Robiola Cheese Sauce

Gnocchi are taken to the next level with chestnut flour. (By Aida Mollenkamp)

Savory Onion and Leek Tart

Inspired by the Alsatian flammenküche, this dish is an homage to cuisine from German-speaking Europe. (By Aida Mollenkamp)

CHOW Veggie Burger

Our stab at the perfect formula. (By Regan Burns)