Michelada

A Mexican-style beer tail that’s somewhat akin in flavor to a Bloody Mary. (By Aida Mollenkamp)

Açaí-Blueberry Smoothie

Packed with berries, fruit juice, and banana, this smoothie will brighten up your breakfast. (By Aida Mollenkamp)

Mulled Hard Pear Cider

All ciders are not created equal: This one uses pear instead of the more traditional apple, for a simple change that adds a lot of flavor. (By Aida Mollenkamp)

Hot and Sour Soup

A vegetarian take on one of the most well-known Chinese soups, this version has a slightly spicy broth for a truly “hot” soup. (By Aida Mollenkamp)

Pasta Carbonara with Peas

Peas brighten up this rich dish. (By Regan Burns)

Ozoni Soup

A soothing Japanese soup that takes center stage during New Year’s. (By Adapted from EN Japanese Bistro)

Chopped Chicken Livers

Rich, earthy chicken livers mixed with sherry, hard-boiled eggs, and lots of black pepper. (By Kate Ramos)

Moscow Mule

The Moscow Mule is a vodka-based tail with the unusual addition of ginger beer. (By Rob Chirico)

Cheehu Cocktail

Though it’s fruity and frozen, this drink is still plenty stiff. (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)

Sweet Corn Humitas

Like a tamale, filled with cheese and fresh sweet corn. (By Adapted from Jose Garces)

Watercress Salad with Manchego, Membrillo, and Almonds

A simple salad combining the best of Spanish flavors. (By Jessica Battilana)

Watermelon, Tomato, and Kalamata Olive Salad

Mint and ricotta salata tie together this chic salad. (By Kate Ramos)

Chili con Carne

Also called “bowl of red” by Texans, this stew of meat, onions, and tomatoes has a Spanish name but originated in the Lone Star State. (By Amy Wisniewski)

Butternut Squash Lasagne

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