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This tasty, crowd-pleasing dessert makes the most of a post-holiday kitchen: leftover cake, a few pieces of fruit, some eggs, cream and spirits.

This drink, whose name derives from a nickname for legendary New Orleans musician Dr.

Think of this as a snappier version of tomato rice soup; the amount of pasta used here is just enough to temper the peppers' bite.

Some folks might look at this creation from Poole's Diner chef Ashley Christensen and dub it a queso dip, but we think the melted cheese layered on the chips and the nifty chorizo-cream cheese topping make this a smart, crowd-accessible way to serve ...

This dairy-free, spoonbread-type side dish is called "porkkanalaatikko" in Finnish, which translates to carrot bake.

We don't often think to use salad greens this way, but it makes for a light and beautiful vegetable soup.

This soup gets its earthy flavor from a handful of dried porcini mushrooms.

This is a "clean" (read: no sugar, no preservatives) version of the salad dressing Americans love most.

These pumpkin seed-crusted croquettes are the perfect use for leftover roasted squash, potatoes and other root vegetables.

An indulgent punch perfect for a Fat Tuesday party -- or any other time you feel like having fun with friends -- this bowl is packed with flavors reminiscent of a New Orleans praline, cut with citrus and bittersweet Peychaud's Aperitivo.