Wild Mushroom Risotto

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

Bitter Widow

A riff on the Negroni from San Francisco’s Salt House.

Apple Tarts with Apple Ice

A marriage of sweet, tart, warm, and cold.

Turkey Posole a la Guerita

A delicious posole in minutes, white-girl style.

Apple and Aged Cheddar Grilled Cheese

A classic snack-time combination gets grilled on walnut bread.

Mediterranean Braised Chard

This simple Mediterranean-influenced recipe from chef Ana Sortun is intended for chard, but would also work well with beet, mustard, or dandelion greens.

Round Robin

Rock the Round Robin for a sweet absinthe tail.

Creamy Rice Pudding with Broiled Plums

Plums get sprinkled with sugar, broiled until their skins are blistered, and then nestled in orange-scented rice pudding.

Salade Lyonnaisey

A variation on the traditional French frisée salad.

Chocolate Brioche Club Sandwich

Creamy chocolate custard and buttery brioche taste luscious in this stackable bread pudding from superstar chef Nancy Silverton.

Asian Iced Tea

A Japanese slant on the classic refresher.

Asian-y Tofu Scramble

Mushrooms, tofu, and chile-garlic sauce give a savory kick to fluffy eggs.

Smoked Duck and Cherry Pressed Sandwich

A crunchy baguette stuffed with smoked duck, arugula, blue cheese, and cherries.

Garlicky Kale and Spinach Dip

Kale and spinach give body to this pestolike dip.

Filthy Martini

The dirty martini becomes filthy by replacing the olive and its juice with a caperberry and brine.