Make dip: Combine yogurt, mayonnaise, garlic, red wine vinegar and pesto sauce; stir well and chill for 30 minutes.

Make skewers: Thread ingredients one by one onto skewers in this order: cherry tomato, folded basil leaf, half a mozzarella ball, mushroom, pepperoni, basil, olive. Serve skewers with dip.

Preheat oven to 350°F. Mist a skillet with cooking spray. Sauté beef over medium-high heat until no longer pink, 5 to 7 minutes. Add onion; sauté for 3 minutes. Add garlic; cook for 1 minute. Add chili powder and cumin; cook, stirring, for 2 minutes. Add tomato sauce, lower heat and simmer for 10 minutes. Stir in 2 Tbsp. cilantro.

Mist a deep 9-by-13-inch casserole dish with cooking spray. Spread half of meat in baking dish, then half of beans, half of olives, half of corn chips and half of cheese. Repeat layering with remaining meat, beans, olives, chips and cheese.

Bake for 40 to 45 minutes, until golden and crispy on top and bubbling. Sprinkle with remaining cilantro.

Combine buttermilk, sour cream, apple cider vinegar, parsley, chives and garlic in a bowl; stir well and season with salt and pepper. Chill for 30 minutes.

Toss lettuce, carrots, celery and scallions with buttermilk dressing in a large bowl. Place in serving bowl.

Warm a large skillet over medium-high heat. Add oil and butter. When butter sizzles, add shrimp and cook, stirring, until opaque, about 4 minutes. Add buffalo-wing sauce, stir to coat shrimp and cook 1 minute longer. Pour shrimp and sauce over salad.

Preheat oven to 375°F. Rub potatoes with 1 Tbsp. oil; pierce with a knife. Bake until tender, 1 hour and 30 minutes. Steam broccoli until tender, 5 minutes. Drain; rinse. Pat dry and roughly chop.

In a skillet over low heat, warm 1 Tbsp. oil. Sauté onion until soft, 10 minutes. Add garlic; cook 2 minutes. Remove from heat.

Let potatoes rest until cool enough to handle. Set oven to 350°F. Cut top 1/4 inch off potato. Scoop out flesh.

Mash potato flesh. Mix with remaining ingredients. Fill potato shells with mixture; bake 30 minutes.

Preheat oven to 350°F. In a bowl, stir together flour, baking powder, baking soda and salt. Add scallions and Cheddar; mix well. Fold in butter and beer, mix until just combined.

Turn dough out onto lightly floured work surface; pat down to 1-inch disk. Use a 3-inch round cutter to cut biscuits. Gather scraps, pat down again and cut remaining biscuits. Place biscuits on ungreased baking sheet.

Brush biscuits with milk; sprinkle with paprika. Bake for 25 minutes, until golden. Serve warm.

Make crust: Mix flour, sugar and salt. Cut in butter and shortening. Add 1/3 cup ice water; mix until dough holds together. Divide and form into 2 disks. Wrap; chill for 45 minutes.

Preheat oven to 400°F. Roll out one disk to an 11-inch round; place in 9-inch pie plate. Trim overhang to 1/2 inch. Roll out second disk.

Make filling: Toss apples, sugar, flour, cornstarch, lemon zest and juice, salt and spices. Spoon into pie plate. Dot with butter. Whisk egg with milk. Brush overhang with glaze, place pastry on top. Trim to 1/2 inch. Crimp pastry to seal.

Brush pie with glaze; sprinkle with sugar. Cut slashes in top crust to vent. Place pie on rimmed cookie sheet lined with foil; bake 15 minutes. Lower temperature to 350°F; bake 55 minutes, until crust is golden and filling

In a large pitcher, combine 8 cups chilled ale (such as Samuel Adams) and 8 cups chilled hard cider (such as Woodpecker). Pour into frosted glasses and serve immediately.