Spicy Sesame Mayo

Liven up your next sandwich with this Asian-inspired spread. (By Regan Burns)

Thousand Island Dressing

Loaded with olives, peppers, and a sweet tang of ketchup, it’s often confused with Russian dressing. (By Aida Mollenkamp)

Classic Mac Salad

Irresistibly creamy pasta with crunch and zing. (By Amy Wisniewski)

Luchador

A spicy beer tail fit for kings of the ring. (By Kate Ramos)

Use it as is or dress it up to make Thousand Island, aioli, or a number of other dressings. (By Aida Mollenkamp)

The Eva

Mexico’s classic apple soda makes an excellent mixer in this simple brandy tail. (By Kate Ramos)

Squirrel Horchata

A nutty, boozy way to enjoy horchata. (By Amy Wisniewski)

Red Chile–Guava Margarita

A little bit sweet with a nice kick of heat. (By Adapted from Brian McGrory)

Scintillating Salmon / Both a recipe and a poem (By GodfatherofLunch )

Hot Crab Dip

Crab cakes deconstructed and topped with cornbread. (By Aida Mollenkamp)

Korean Grilled Chicken

This grilled chicken, known as dak gui, tastes like teriyaki chicken all grown up. (By Aida Mollenkamp)

Paloma

Like a bubbly margarita. (By Adam Geenen)

Beef Kalbi

Thin slices of short rib marinated in a sweet sesame sauce and grilled until lightly charred and crispy. (By Kate Ramos)

Mexican 75

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

Artichoke and Crab Dip

A rich, hot crab dip with a crunchy topping of almonds. (By Roy Finamore)