| Baked Stuffed Artichokes from James Beard’s American Cookery by James Beard |
| Baked Stuffed Artichokes from James Beard’s American Cookery by James Beard... |
| Refresh from Frankie and Johnnie’s, New Jersey |
| Refresh from Frankie and Johnnie’s, New Jersey Muddle 3 or 4 leaves fres... |
| Tantalum Red Dragon from Tantalum Restaurant, Orange County |
| Tantalum Red Dragon from Tantalum Restaurant, Orange County Combine 3 ou... |
| The Green Muse from Jolly Boy Saloon & Restaurant, San Deigo |
| The Green Muse from Jolly Boy Saloon & Restaurant, San Deigo Muddle 2 li... |
| Atun en Escabeche from Mercat a la Planxa, Chicago |
| Atun en Escabeche from Mercat a la Planxa, Chicago serves four Ingred... |
| Table Vase from Tables, Denver |
| Table Vase from Tables, Denver In a shaker filled with ice, combine 6 ou... |
| Peach Martini from Alluvia at the Cheetah, Atlanta |
| Peach Martini from Alluvia at the Cheetah, Atlanta In a shaker filled wi... |
| Dolma from Yalcin Turkdil of Shish, Dallas |
| Dolma from Yalcin Turkdil of Shish, Dallas serves one Ingredients 1 ... |
| The Bicicletta |
| The Bicicletta In a wine glass filled with ice, combine 2 ounces of Camp... |
| Mojito |
| Mojito Place 12 mint leaves, 1 tablespoon of sugar, and 1/2 lime in a ta... |
| Sapphire Rose |
| Sapphire Rose Shake 1 part Bombay Sapphire Gin, 1/2 part maraschino liqu... |
| Banana-Vanilla Martini from Sofia’s, Philadelphia |
| Banana-Vanilla Martini from Sofia’s, Philadelphia For this variation on ... |
| Bombay Sapphire Ultimate Martini |
| Bombay Sapphire Ultimate Martini Pour 3 parts Bombay Sapphire and a dash... |
| Asparagus Fusilli with Shrimp from Agostino, Chicago |
| Asparagus Fusilli with Shrimp from Agostino, Chicago serves four Ingr... |
| The Perfect Gentleman |
| The Perfect Gentleman In a shaker with ice, combine 2 ounces Gentleman J... |
| Ceviche 'Sangrita' Dressing from Eclipse di Luna |
| Ceviche 'Sangrita' Dressing from Eclipse di Luna Ingredients 2 pounds r... |
| Cecina (Chickpea Crêpe)from Riccardo Michi of Riccardo Trattoria, Chicago |
| Cecina (Chickpea Crêpe)from Riccardo Michi of Riccardo Trattoria serves ... |
| Peso's 'Prickly Pear' Margarita from Peso’s Kitchen and Lounge, Seattle |
| Peso's 'Prickly Pear' Margarita from Peso’s Kitchen and Lounge, Seattle ... |
| Honey Whipped Ricotta with Berries from Chef Sean Merchant of The Covey Restaurant & Brewery, Dallas |
| Honey Whipped Ricotta with Berries from Chef Sean Merchant of The Covey Res... |
| Pearl Pomegranate Martini from Twist Restaurant & Lounge, Seattle |
| Pearl Pomegranate Martini from Twist Restaurant & Lounge, Seattle In a ... |