1. Preheat oven to 375ºF. Brush baguette slices on both sides with olive oil and place on a rimmed baking sheet. Bake for 10 minutes, turning over halfway through. Let cool.

2. In a large bowl, combine mayonnaise, scallions, gherkins, capers, tomato paste, lemon juice, paprika, cayenne and shrimp; stir well. Mound mixture onto baguette slices; sprinkle with chives.

1. In a food processor, puree beans, garlic, onion, cilantro, 2 Tbsp. lime juice, zest, Tabasco, cumin, salt, pepper and 2 Tbsp. hot water until smooth.

2. Stir taco seasoning into sour cream. In a large bowl, mash avocados until no large chunks remain. Stir in red onion, 2 Tbsp. lime juice, salt and pepper.

3. On a platter, layer bean mixture, sour cream, salsa and avocado mixture. Sprinkle with Cheddar and scatter olives and jalapeños over top. Serve with tortilla chips and crudités.

1. Preheat oven to 350ºF. Rinse chickens inside and out; pat dry thoroughly.

2. Mix paprika, onion powder, garlic powder, thyme, salt and pepper. Rub chickens (inside and outside) with spice mixture.

3. Pour about 2 oz. beer out of each can. Set cans upright in a roasting pan large enough to hold both chickens without touching. Set chickens so that cans fit inside cavities, legs facing down. Roast chickens until juices run clear, about 1 hour 15 minutes, basting after 30 minutes.

4. Carefully remove chickens from beer cans and let rest for 10 to 15 minutes. Carve into portions and serve.

1. Remove skin and excess fat from pork. Make spice rub: Combine all ingredients and rub all over meat. Place pork on a large plate, cover with plastic wrap and refrigerate for 8 hours or overnight.

2. Make sauce: Combine all ingredients in slow cooker, place pork on top and cook on high for 5 1/2 hours, until meat is tender and can be shredded easily with a fork.

3. Make pickled onion: Stir sugar and salt into vinegar until dissolved; stir in onion. Cover and refrigerate for 2 to 3 hours, stirring occasionally.

4. Remove pork from slow cooker. Remove 2 cups of sauce. Shred meat. Stir pork back into slow cooker, cover and cook for 15 minutes.

5. To serve, split rolls, top with meat and pickled onion. Serve, passing reserved sauce separately.

1. Preheat oven to 400ºF. Scrub potatoes, prick all over with a knife and bake until tender and a knife easily pierces, about 1 hour and 25 minutes. Remove from oven and let rest until cool enough to handle.

2. Cut potatoes in half and scrape out flesh, leaving about 1/4-inch. Cut each half into 3 wedges.

3. Place wedges on a large rimmed baking sheet and mist potatoes with cooking spray. Sprinkle with salt and pepper. Bake for 10 minutes. Turn over and bake 10 minutes longer. Turn once more and bake for a final 10 minutes, until crispy.

4. Mix sour cream with chives, salt and pepper. Serve potato skins with sour cream mixture.

1. In a skillet, cook bacon until crisp, about 10 minutes. Drain on paper towels and let cool, then crumble.

2. Cut mushrooms into strips and toss gently with olive oil, salt, pepper, thyme and rosemary. Warm a large skillet over medium-high heat. Cook mushrooms, stirring often, until tender and water has drained out, about 8 minutes. Remove from skillet to a bowl and let cool.

3. Whisk together vinegar, mustard, salt and pepper. Slowly drizzle in olive oil, whisking constantly. In a large salad bowl, toss spinach, onion and mushrooms gently with dressing. Sprinkle bacon on top and serve.

Preheat oven to 425ºF. Line a 12-cup muffin tin and 4 cups of a 6-cup tin with paper liners. Melt 2 Tbsp. unsalted butter in a skillet. Sauté onion for 3 minutes. Add jalapeño; cook, stirring, 2 minutes. Remove to a plate. Melt 4 Tbsp. unsalted butter in skillet; remove to a bowl. Whisk flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, whisk eggs, milk, buttermilk and melted butter. Stir milk mixture into flour mixture. Gently fold in pepper Jack and onion mixture. Divide batter among muffin cups and bake until firm, 12 to 14 minutes. Serve warm.

1. Preheat oven to 425ºF. Place pie crust in a 9-inch pie plate; crimp edges. Line crust with parchment or foil and fill with raw rice. Bake pie crust for 15 minutes. Remove parchment and rice; discard. Bake crust 5 minutes longer, or until pale golden. Place crust on a wire rack to cool. Reduce oven temperature to 325ºF.

2. In a large saucepan, stir together 1 1/4 cups sugar, cornstarch, 1/4 tsp. salt, 1 1/2 cups water, lemon juice and zest, butter and egg yolks. Bring mixture to a simmer, whisking constantly, about 5 minutes. Simmer for 1 minute, until thick; do not boil. Scrape filling into pie crust.

3. In a large bowl, whisk egg whites with cream of tartar and 1/8 tsp. salt until soft peaks form. Whisk in remaining 2 Tbsp. sugar and beat until stiff, glossy peaks form, about 2 minutes.

4. Top pie filling with meringue, taking care to seal edges. Bake for 20 minutes, until nicely browned. Let cool on wire rack. Refrigerate for 2 hours, until set. Serve pie chilled or at room temperature.

1. Make pudding: Cut bread into 1/2-inch cubes. In a large saucepan, combine cream, sugar and salt and bring to a boil over medium heat, stirring to dissolve sugar. Add chocolate, cinnamon and espresso powder, let sit for 3 minutes, then whisk until smooth. Let cool slightly.

2. In a large bowl, whisk together eggs, yolks and milk. Slowly whisk in chocolate mixture until well combined. Add bread, pressing it down into liquid. Cover and let stand for 2 hours, pressing down occasionally to allow bread to absorb liquid.

3. Preheat oven to 325ºF. Grease an 11-by-7-inch baking dish with butter or cooking spray. Pour bread mixture into dish. Place baking dish in a large roasting pan and add hot water so that it reaches 1 inch up side of baking dish. Bake for about 1 hour, until center of pudding feels firm. Remove from oven, take baking dish out of water bath and let cool on a wire rack for 40 minutes.

4. Make sauce: In a saucepan, combine butter and confectioners' sugar. Place over low heat and cook, stirring, until smooth. Add whiskey. Whisking vigorously, add egg yolks. Stir in cream. Raise heat to medium and cook, whisking constantly, until sauce thickens and coats back of a spoon (do not boil). Remove from heat. Let cool slightly; serve with bread pudding.

In a saucepan stir sugar into 2 cups water. Bring to a boil, stirring until sugar dissolves. Using a sharp knife, cut peel away from oranges, lemons and lime, taking care not to include bitter white pith. Add peels to syrup. Squeeze fruits; add juice to syrup. Let cool, cover and steep for 8 hours. Strain mixture into a pitcher. Add ice to 8 glasses. Fill glasses halfway with syrup and top with chilled seltzer.