Cocktail Party

For these Vietnamese-style grilled-beef rolls (bo la lot), Andrew Zimmern wraps flavorful ground sirloin in briny gra...

These crispy, light little patties are fantastic as mini vegetarian burgers, but they'd be great served alongside a s...

Chef Jesse Cruz serves these juicy dumplings with a citrus-soy dipping sauce and edamame-avocado puree. But the shrim...

New York City mixologist John deBary, the assistant editor for F&W Cocktails 2013, makes this zippy drink with Ja...

The specialty at Miami's The Broken Shaker, is this Cocoa Puffs-infused cocktail. "People go crazy for it," says co-o...

These genius hors d’oeuvres from Colby Garrelts (an F&W Best New Chef 2005) call for just three ingredients. The ...

This New Orleans–inspired bourbon cocktail is bold and slightly bitter. Slideshow: More New Orleans Cocktails

The Paloma is a classic Mexican cocktail made with lime juice, tequila and grapefruit soda. Scott Baird, the mixologi...

The only thing more refreshing than a margarita is one made with cucumbers. The cucumber-infused tequila also makes a...

This classy, Cognac-based drink is sweet and gingery. Slideshow: Perfect Punch Recipes

Star chef Mario Batali’s terrific flatbread sandwiches are topped with slices of creamy Gorgonzola dolce and coppa as...

In these chicken fingers for grown-ups, thin strips of chicken are marinated in ale and citrus juices, then fried un...

Even in southern Italy, not every meatball is drenched in tomato sauce. These are cooked in a sweet-and-tart mixture ...

Instead of using polenta as a side dish, turn it into crouton-like hors d'oeuvres like these, which get piled with a ...

Chef Ryan Hardy got the idea for his sensational crostini from a jar of pickled ramps he recovered from the back of h...

Mario Batali thinks everyone should learn to make pizza dough, but he understands the convenience of buying it from y...

What makes this tapenade special is the clever mix of oil- and brine-cured olives and the surprise of sweet, fresh an...

This ultra-crispy cauliflower, a.k.a. KFC, is a signature dish at Hong Kong’s Yardbird. After being battered and frie...

At Hong Kong’s Yardbird, the cooks don’t just cut up chicken thighs to skewer for yakitori: They separate the meat in...

“On every holiday, my mom, Mary Ann White, made creamed spinach. And she used fresh spinach, never frozen,” chef Mich...