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)

Chicken Skewers with Dukkah Crust

Chicken coated in a Middle Eastern spice mix of nuts and herbs. (By Aida Mollenkamp)

Oxtail and Barley Soup

An intensely rich broth comes from slowly simmering oxtails with red wine. (By Amy Wisniewski)

Sesame Noodle Salad with Tofu

Buckwheat noodles with Asian flavors. (By Max La Rivière-Hedrick and Sarah Mastracco)

Mardi Gras King Cake

Flavored with bourbon, orange, and spices, this king cake kicks off the Carnival season right. (By Aida Mollenkamp)

Reuben Sandwich

The classic deli sandwich. (By Aida Mollenkamp)

Coq au Vin

The classic done slow-cooker style. (By Laura Frankel)

Crepes with Smoked Salmon (By Terence Janericco)

Irish Coffee

A San Francisco classic that warms you up on the coldest nights. (By Rob Chirico)

Tschimbur (By Terence Janericco)

Crepes Nicoise (By Terence Janericco)

Shutters on the Beach’s most requested recipe. (By Dana Slatkin)

Caramelized Chicken Morsels with Chiles and Cilantro (By Arthur L. Meyer)

Rich yeast dough filled with cinnamon-sugar, pecans, and currants creates a pastry that looks like a schnecken, or snail. (By Marcie Cohen Ferris)

Make the night before and the next morning all you have to do is bake and serve. (By Sara Foster)