Beer Biscuits

Add some cheddar and it’s nearly a meal! (By Aida Mollenkamp)

Peanut Sauce

Serve it as a dipping sauce, over cold noodles, or tossed in a salad. (By Regan Burns)

Peanut Butta Cups

Crunchy peanut filling covered in milk chocolate. (By Amy Wisniewski)

The Duet of Pears-tini

This combo of pears and farmers' market ingredients was a Square Off competition tail. (By Abigail Gullo)

German Chocolate Cake

Layers of sweet chocolate cake with toasted coconut and nuts topped with light vanilla buttercream. (By Adela Jung)

Scarlet Harlot

Fresh cherry juice and brandy make perfect tail companions. (By Amy Wisniewski)

Grasshopper Milk Shake

A cool, minty, spiked dessert for hot days. (By CHOW Food Team)

Eggs Florentinesque

Swapping the hollandaise sauce for a sour cream mixture and cooking the eggs in spinach makes for an easier, updated take on the classic. (By Aida Mollenkamp)

Tandoori-Style Marinade

An easy, versatile marinade for chicken, lamb, and fish. (By Regan Burns)

Nutty Chocolate–Peanut Butter Chews

Oatmeal, chocolate, and peanut butter chunks make for sweet, crunchy, irresistible cookies. (By Adapted from Brigid Callinan)

Lox Flatbread

A Jewish American breakfast classic becomes an addictive appetizer. (By Adela Jung)

Winter Greens Lasagne

Layers of kale, chard, ricotta, and crème fraîche make for an impressive and irresistible lasagne. (By Amy Wisniewski)

Apple and Aged Cheddar Grilled Cheese

A classic snack-time combination gets grilled on walnut bread. (By Kate Ramos)

Citizen Cake Rum Butter Cake with Key Lime Cream and Tropical Fruits

A fun cake from San Francisco chef Elizabeth Falkner. (By Elizabeth Falkner)

Classic Steak Tartare

A timeless dish from the legendary Polo Lounge. (By none)