Purple Cow Milk Shake

Grape juice and vanilla ice cream. (By CHOW Food Team)

Baked Ziti with Prosciutto

Buttery breadcrumbs provide a nice crunchy crust to balance the creaminess of the sauce. (By Adapted from Hugo Matheson)

CHOW Veggie Burger

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

Asian Pear and Gouda Grilled Cheese

Melty, sweet, and a little sour from the toasty rye bread. (By Amy Wisniewski)

Mexican 75

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

Roasted Rosemary Walnuts

An upscale bar snack for your next tail party. (By Amy Wisniewski)

Sunshine Bitters

Vodka is infused with cardamom and saffron for bitters with a fabulous aroma and a bright burnt-sienna hue. (By none)

Korean Scallion Salad

A staple banchan (side dish) with Korean barbecue. (By Aida Mollenkamp)

Vegetarian Pelau–Stuffed Peppers

Packed with flavor. (By Amy Wisniewski)

Buttermilk Mashed Potatoes

Buttermilk tarts up classic mashers. (By Regan Burns)

Best Eggnog

A potent recipe for the holidays. (By Jonathan Hunt)

Fennel, Avocado, and Mint Salad

A flavorful salad that doubles as a main dish. (By Neal Harden)

Tierra Mojada

Peach purée livens up this tequila tail. (By none)

Honeyed Cashews with Kosher Salt

The perfect accompaniment to your next tail. (By Adela Jung)

Lo Scintillante

Hard to pronounce, easy to make. (By Michele Foley)