Epicurious

For this green cocktail sauce recipe, salsa verde gets amped up with fresh cilantro, lime juice, green hot sauce, and horseradish to embolden its color and add a bright, herby flavor. 

While many cocktail sauce recipes call for chili sauce, ketchup lets you add your desired level of spice to tailor it to your exact taste.

This homemade shrimp cocktail gets dressed up with classic cocktail sauce—plus two other optional sauces that'll really make it a party.

This remoulade recipe is punctuated with mustard, garlic, capers, and hot sauce and is ideal for cutting through the richness of seafood.

These chipotle chicken wings are a little smoky and a little sweet, with a lip-smacking tartness from a secret ingredient that will keep your guests guessing.

Made with haricots verts, nutty brown butter, and toasted almonds, this French classic is a perennial favorite.

Brown sugar and chopped pecans form a crackly topping as this sweet potato casserole bakes.

Nutty marinated cucumbers are paired with curly coiled scallions in this refreshing salad.

This easy blender béarnaise sauce stems from classic creamy hollandaise. A combination of vinegar, lemon juice, and tarragon gives it a bit of bright, fresh flavor.

Brown butter lends a subtle toffee-like flavor that makes these brown butter chocolate chip cookies far more enticing than your everyday version.

This New England clam chowder recipe gets its creamy consistency from half-and-half and smokiness from finely chopped bacon.

Cinnamon and brown sugar bring warm flavor to this puffy, large-format apple pancake.

The Gunshop Fizz gets its bang from two ounces, not dashes, of Peychaud’s bitters.

Celery stalks finally get their main-character moment in this creamy celery soup recipe.

The classic combination of grilled chicken and bottled ranch gets a summer glow-up in this barbecue-ready salad.

This riff on panzanella pulls inspiration from memories of picking cherry tomatoes off the vine and running inside to dip them into a bowl of ranch.

Pick any pickle you want—or a mix of dill pickles, cocktail onions, capers, pickled green beans, cornichons, and hot cherry peppers—for this creamy, tangy dressing.

The Hot Lips is a spicy, citrusy tequila drink that's stirred, not shaken.

The Prizefighter No. 1 is a bold sour made with lemon, Fernet-Branca, and Carpano Antica sweet vermouth. 

Keep Aperol, gin, and a few cucumber slices on hand all summer long to make this elegant cocktail whenever you want.