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Creamy, nutty and chocolaty, this is what Nutella spread dreams of being. Slideshow: Amazing Recipes Featuring Nute...

Mezcal, the Mexican spirit made from roasted agave hearts, provides the smokiness for mixologist Leo Robitschek’s ter...

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

Instead of strawberries, fresh blueberries are paired with rhubarb in this incredibly simple and delicious sweet-tart...

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

No shucking necessary: Once the oysters open on the grill, simply top them with David Kinch’s smoky, tangy butter. S...

As a lighter alternative to french fries, try grilling thin potato slices and serving them with this sweet and spicy ...

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

This is a terrific springtime version of a warm potato salad, with lots of scallions and little bites of half-sour pi...

These wraps—seasoned with cumin and coriander and flavored with curry yogurt—make a quick and delicious lunch. Slid...

This vegetarian recipe combines hearty grains with crunchy nuts, creamy chickpeas and a roasted-scallion dressing. S...

When you cook potatoes this way, they get crunchy on the outside and stay creamy on the inside. Slideshow: More Mash...

This supereasy, thick pumpkin seed spread from the Yucatan, called sikil pak, might just be the new guacamole—it seem...

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...