Cocktail Party

These crisp, light fritters taste like nothing but fresh lobster and sweet corn. Slideshow: Fantastic Summer Hors d’O...

This easy grilled flatbread—topped with sautéed mushrooms, fresh herbs and ricotta cheese—is perfect for outdoor...

When Pip Hanson makes this drink at Marvel Bar in Minneapolis, he uses nitrous oxide to infuse tequila with cilantro....

Minneapolis chef Sameh Wadi offers several variations on hummus at his modern Mediterranean restaurant, Saffron. One ...

This light and refreshing cocktail is as reminiscent of the American South as it is of the South of France.

Marinating lump crab overnight gives it terrific flavor; combining it with a scallion-and-paprika-spiked mayonnaise m...

Miles Macquarrie loves finding alternatives to refined sugar for cocktails. He sweetens this peppery drink with honey...

Rhiannon Enlil uses the unlikely but terrific combination of crème de cacao and ginger liqueur in place of the c...

“So many cultures have some version of a pesto or chimichurri,” says Susan Feniger, who uses southeast Asian coconut,...

Susan Feniger’s refreshing green tea–based mocktails would also be great spiked with gin. While the ingredients can b...

Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can cert...

Susan Feniger’s sweet-and-tangy marinated chicken skewers are adapted from her new book, Street Food. They are flavor...

Blaine Wetzel grills oysters, then drizzles them with butter flavored with sage, oregano, lemon juice and tequila. He...

Adding blackberries to a mint julep adds fruity flavor to the classic warm-weather cocktail.

Dave Kwiatkowski of The Sugar House creates this variation on an old-fashioned by swapping gin for the whiskey. A spl...