Drunken Affogato (Ice Cream Shots)

Ice cream float shots: the best of both worlds. (By Aida Mollenkamp)

Jack Cheese and Grits Soufflé

Grits leave the breakfast table in this no-fuss, impressive side. (By Amy Wisniewski)

Puritan's Pride

A cranberry tail for the teetotalers. (By Aida Mollenkamp)

Bitter Widow

A riff on the Negroni from San Francisco’s Salt House. (By Adapted from Salt House)

Broiled Mussels with Sweet Paprika Aioli

An addictive appetizer for seafood-lovers. (By Aida Mollenkamp)

Wild Mushroom Risotto

Risotto is always a great starch to go with any main course or can be served by itself as an entrée. (By Francine Maroukian)

Cedar-Planked Salmon with Herbed Yogurt Sauce

Impress your guests with broiled salmon in a tangy yogurt sauce. (By Amy Wisniewski)

Butternut Squash Lasagne

Loaded with chestnut, Gorgonzola, and fontina for an impressive vegetarian meal. (By Kate Ramos)

Ecuadoran Shrimp Cocktail (Cóctel de Camarones)

Ceviche meets shrimp tail. (By Kate Ramos)

Caesar Salad

The real deal— anchovies and all. (By Amy Wisniewski)

Bourbon-Cream Gravy

A stiff shot of bourbon gives gravy a kick, while cream makes it silky. (By Regan Burns)

Grandma Irma's "California" Brisket

Grandma Irma Zigas shares her special brisket with her grandson Caleb in our Cooking with Grandma video. (By Irma Zigas)

Caramel Sundae with Cinnamon-Sugar Chips

An adult take on the childhood staple, this sundae combines caramel ice cream with a bittersweet chocolate sauce and crispy cinnamon-sugar chips. (By Aida Mollenkamp)

Honey Fritters with Blood Oranges

Airy fritters tinged with orange. (By Sara Dickerman)

Oysters with Mignonette Granité

Transforming a sharp mignonette sauce into icy shards makes serving oysters simpler. (By Roy Finamore)