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This recipe teaches how to make the best homemade Chicken Paprika, a traditional dish in Romanian and Hungarian cuisine. Don't miss it!

This make-at-home version of a coffee-shop pumpkin spice latte gets bonus points for using actual pumpkin, plus it’s spiked with rum. Plan ahead and make a batch of Homemade Pumpkin Spice Liqueur. When it’s ready, brew some coffee, add the liqueur, and top with a dollop of brown-sugar whipped cream and freshly grated nutmeg. Serve steaming in mugs with Spiced Pumpkin-Pecan Pancakes to reach pumpkin brunch critical mass.

Most Mojito recipes are served with tragically mashed mint leaves, guaranteeing two problems: bitter flavors from over-zealously crushed mint, and soggy leaves that get stuck in your teeth or straw. Make your Mojito the right way by gently pressing on the mint leaves to just release their oils, then straining them out to ensure an unencumbered sipping experience. Game plan: You’ll need to make the Simple Syrup before you begin.

Learn how to make a delicious and easy guacamole recipe in just a few steps. This classic Mexican dip is perfect for dipping chips or adding to your favorite dishes.

Make this tasty drink with vodka and lime!

Corned beef is a classic dish made from beef brisket that has been cured with salt. It is typically associated with Irish cuisine and is often enjoyed as a hearty and flavorful meal. This recipe provides step-by-step instructions to create tender and succulent corned beef, perfect for St. Patrick's Day or any occasion.

This recipe won’t yield the 26-ounce Hurricane concoction that Spring Breakers stumble around with on Bourbon Street, but a smaller (yet still dangerously and deceptively potent) cocktail. What to buy: Torani makes a passion fruit syrup that’s pretty widely available. For appetizer and dinner inspiration, see our collection of Mardi Gras recipes.

This easy recipe teaches how to make the best homemade Stuffed Easter Eggs. Don't miss it!

Knocking back a glass of Pisco Punch is a boozy part of San Francisco’s history. This potent cocktail traces back to the 1890s, when a bartender named Duncan Nicol invented it in SF. This recipe, adapted from San Francisco bartender and Small Hand Foods proprietor Jennifer Colliau, is an easy three-ingredient drink to mix: Simply shake pisco, lemon juice, and pineapple gum syrup together and serve with a pineapple wedge if you’re feeling fancy.

A classic French home-style soup that can be ready in under an hour. To make this dairy-free, use olive oil (or margarine) instead of the butter.