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)

The Academy Sparkler

Bubbly is dolled up with a splash of spiced orange syrup. (By Kate Ramos)

Smoked Duck Pizza with Hoisin

Duck combines with red onion and hoisin for a quick meal. (By Aida Mollenkamp)

Kumquat Sparkler

A festive citrus-and-ginger tail. (By Amy Wisniewski)

Femme Fatale Punch

Don’t be fooled by its ladylike looks—this one carries a punch. (By Amy Wisniewski)

Grapefruit Spike

A bubbly hair-of-the-dog tail. (By Aida Mollenkamp)

Lemonhead Cocktail

The more sour cousin of a Mimosa. (By Amy Wisniewski)

Oysters with Mignonette Granité

Transforming a sharp mignonette sauce into icy shards makes serving oysters simpler. (By Roy Finamore)

Tuna, Olive, Avocado, and Green Bean Salad

A mixed green salad that’s full of flavor and filling enough to be a meal. (By Aida Mollenkamp)

Mushroom-Stuffed Chicken with White Wine Sauce

Whether for a dinner party or a weeknight meal, this elegant, convenient dish can be prepared ahead of time. (By Amy Wisniewski)

Sangría

Spanish punch made with wine and fruit— an alcoholic fruit tail of sorts. (By Rob Chirico)

Bitter Greens Salad with Caper Vinaigrette

A fresh, crunchy salad dressed in an herby caper vinaigrette. (By Kate Ramos)

Gingered Chicken Noodle Soup

A warming bowl of comfort. (By Richard Ju)

Chocolate Cassis Cake with Raspberries

Whipped cream frosting makes decorating a cakewalk. (By Luke Knowland)

Basil Digestif

If you love pesto, you’ll adore this after-dinner liqueur. (By CHOW Food Team)