Squirrel Horchata

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

Plum Blossom Cocktail

As pretty as it is tasty, this drink combines Aperol, plums, and sparkling wine. (By Aida Mollenkamp)

Buttermilk Chicken with Peach-Tomato Salsa

Perfect for a cookout. (By Aida Mollenkamp)

Hot Crab Dip

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

Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts

With a pulse of the food processor, you’ve made dinner! (By Aida Mollenkamp)

Eggplant Parmesan

Caprese salad meets crispy fried eggplant. (By Kate Ramos)

Thyme-Rubbed Bison Short Ribs

A long braising time and a savory rub make for meltingly tender short ribs. (By Kate Ramos)

Derby Cocktail

Great preparation for your next Roller Derby competition. (By Aida Mollenkamp)

Wilted Greens with Balsamic Fried Eggs

A quick, savory dish that can be eaten for breakfast or dinner. (By Aida Mollenkamp)

Brown Butterscotch Pie

The butter and sugar cook a bit longer than normal to make a toasted, sweet butterscotch. (By Aida Mollenkamp)

Holiday Honey Chicken with Fruit

Serve with fluffy white rice to soak up all the juice. (By Marcie Cohen Ferris)

Beef and Green Tomato Casserole

A Southern-style casserole with sweet potato biscuits and enough comfort to feed a crowd. (By Kate Ramos)

Malloreddus with Pork and Pancetta (Malloreddus kin Purpuzza)

Sardinian pasta with simmered pork, red wine, and tomato sauce. (By Efisio Farris)

Gumbo Z'herbes

This vegetarian gumbo loaded with cooking greens is a New Orleans classic. (By Regan Burns)

Mendiants

Petite chocolate bites topped with pistachios, raisins, almonds, and orange. (By Trish Deseine and Marie-Pierre Morel)