Dried Fig and Nut Bars

Chewy fennel-flecked energy bars, packed with dried figs, almonds, and hazelnuts. (By Kate Ramos)

Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts

With a pulse of the food processor, you’ve made dinner! (By Aida Mollenkamp)

Sun-Dried Tomato, Parsley, and Manchego Grilled Cheese

Sandwiched between toasty slices of whole wheat. (By Aida Mollenkamp)

Sun-Dried Tomato–Ricotta-Basil Spread

Like pasta sauce in a spread. (By Regan Burns)

East India Cocktail

Sherry and vermouth never had it so good. (By Adela Jung)

Black Pepper Martini

The classic tail gets an exotic twist. (By Amy Wisniewski)

Martini

There is a modern quest: the search for the "perfect martini." (By Rob Chirico)

Lime-Pineapple Scones

Cakey scones with a tropical kick. (By Kate Ramos)

Chicken with Goat Cheese and Figs

Served with a port reduction sauce. (By Luke Knowland)

Ladybugs on a Raft

Like ants on a log but tastier— this version’s made with cranberries and different nut butters. (By CHOW Food Team)

Za'atar

The Middle Eastern equivalent of salt and pepper. (By Aliza Green)

Tropical Snack Mix

With dried mango and pineapple. (By Kate Ramos)

Filthy Martini

The dirty martini becomes filthy by replacing the olive and its juice with a caperberry and brine. (By Aida Mollenkamp)

Cartini

Potent, aromatic, with a hint of bitter orange. (By Nick Mautone)

Black Beans with Mexican Beer

A spicy new technique adds lots of flavor. (By Regan Burns)