Andrew Knowlton

Red onions add sweetness and lend color to this chutney, but any onion will work.

The longer these pickles sit, the more flavorful they’ll become.

This one is cheesy, tangy, and a little spicy. Serve with plenty of crackers.

A dip that proves collards don't have to be stewed for hours to be delicious.

Country ham is cured, smoked, and aged. We love Benton's, made in Tennessee.

The Gin and Tonic is swinging again, thanks to new distillers who have made gin cool. And it doesn't get more classic than this recipe.

A zippy, low-alcohol cocktail to enjoy during the holiday season.

This potent punch is dangerously crowd-pleasing.

Everything I know about getting a party started right, I learned at Houston's restaurant in Atlanta. No kidding. Its creamy, bubbling spinach and artichoke dip was a must on date night in high school, and these days it's the dish that even the snobbiest of food snobs can't resist. I'll whip it up for friends and, no matter what else I serve, it's always the first thing to go. Sometimes I leave out the spinach, add red pepper flakes, or use whatever vegetable is in season. In other words, it stands up to improvisation. We've put a spring spin on the dish, starring asparagus, just-dug-up leeks, sweet peas, and fresh goat cheese. Serve it with crostini, tortilla chips, or crudités. Or just eat it by the spoonful. It's that good.

This hot toddy recipe comes from Matt Tanner at Houston's Anvil Bar & Refuge, whose addition of house-made apple-infused bourbon is a spirited stroke of genius.

This Salty Dog recipe is basically grapefruit juice doctored up with booze and salt—what's not to love?