| Tommy Bahama's Millionaire Mojito |
| Tommy Bahama's Millionaire Mojito In a highball glass filled with crushe... |
| Mango Margarita from Clay Pit, Dallas |
| Mango Margarita from Clay Pit, Dallas In a shaker filled with ice, combi... |
| Tantalum Red Dragon from Tantalum Restaurant, Orange County |
| Tantalum Red Dragon from Tantalum Restaurant, Orange County Combine 3 ou... |
| Duck Percik from Executive Chef Frank Brunacci at Sixteen |
| Duck Percik from Executive Chef Frank Brunacci at Sixteen serves six ... |
| Stoli Blakberi Smash |
| Blakberi Smash Muddle 3 lime wedge in a highball glass. Fill glass with ... |
| Ginger-Mint Martini from Bimbamboo, Denver |
| Ginger-Mint Martini from Bimbamboo, Denver In a shaker with ice, combine... |
| Pastaless Lasagna from Chef James Mazzio of Via Modern Italian Trattoria, Denver |
| Pastaless Lasagna from Chef James Mazzio of Via Modern Italian Trattoria, D... |
| Jackie "O" from Martini Grill, New Jersey |
| Jackie "O" from Martini Grill, New Jersey Vigorously shake 1-1/2 ounces ... |
| Tempura Lobster Claw with Roasted Corn Gelée and Wasabi Dipping Dots from Chef Ian Kleinman of O’s Steak and Seafood Restaurant, Denver |
| Tempura Lobster Claw with Roasted Corn Gelée and Wasabi Dipping Dots from C... |
| Latkes from The Mensch Chef by Mitchell Davis |
| Latkes from The Mensch Chef by Mitchell Davis makes eight to 10 latkes ... |
| Pomodoro Pappardelli from Il Mulino Chicago |
| Pomodoro Pappardelli from Il Mulino Chicago serves two as a main course ... |
| Pravda's Blue Blooded American Martini |
| Blue Blooded American Martini In a shaker filled with ice, combine 1 oun... |
| Cucumber Coma from Café ZuZu, Phoenix |
| Cucumber Coma from Café ZuZu, Phoenix In a cocktail shaker, muddle fresh... |
| Pineapple Ginger Margarita from Scene, Dallas |
| Pineapple Ginger Margarita from Scene, Dallas In a shaker filled with ic... |
| Pear Martini from LuNello, New Jersey |
| Pear Martini from LuNello In a shaker filled with ice, combine 1-1/2 ou... |
| Pappardelle di Mare from Chef Gustavo Amoro of Venice Ristorante, Denver |
| Pappardelle di Mare from Chef Gustavo Amoro of Venice Ristorante, Denver ... |
| Ceviche 'Sangrita' Dressing from Eclipse di Luna |
| Ceviche 'Sangrita' Dressing from Eclipse di Luna Ingredients 2 pounds r... |
| Blueberry Mojito from Swim at the Hyatt Regency Mission Bay, San Diego |
| Blueberry Mojito from Swim at the Hyatt Regency Mission Bay, San Diego M... |
| Bombay Sapphire Collins |
| Sapphire Collins In a highball glass, mix 2 ounces of Bombay Sapphire Gi... |
| Dolma from Yalcin Turkdil of Shish, Dallas |
| Dolma from Yalcin Turkdil of Shish, Dallas serves one Ingredients 1 ... |