Hot and Sour Soup

A vegetarian take on one of the most well-known Chinese soups, this version has a slightly spicy broth for a truly “hot” soup. (By Aida Mollenkamp)

Black Pepper–Manchego Cheese Puffs

Loaded with flavor but light as a feather. (By Aida Mollenkamp)

Best Eggnog

A potent recipe for the holidays. (By Jonathan Hunt)

Honey-Mustard Snack Mix

Bagel chips, pretzels, and sesame sticks in a honey-mustard glaze. (By Adela Jung)

Filthy Martini

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

Cream Scones

The perfect accompaniment to afternoon tea. (By Kate Ramos)

Montaditos with Boquerones and Olive Relish

White anchovies with olive relish. (By Olivier Said, James Mellgren, Maggie Pond)

Cheddar and Chutney Tea Sandwiches

A simple expression of Indian-British fusion. (By Aida Mollenkamp)

Strawberry Whipped Cream Cake

Strawberries pair with mascarpone, sweet whipped cream, and a light chiffon cake with a hint of lemon. (By Amy Wisniewski)

Bison Strip Steaks with Brandy Pan Sauce

Pan-seared bison strip steaks are gussied up with a quick brandy-butter and shallot sauce. (By Kate Ramos)

Smoked Salmon Tea Sandwiches

Lovely as a tea sandwich or on its own. (By Aida Mollenkamp)

Vanilla Bean Ice Cream

Creamy, rich, and packed with vanilla beans. (By Kate Ramos)

Cucumber, Hummus, and Lemon Tea Sandwiches

Nicely crisp and slightly tart. (By Aida Mollenkamp)

Pineapple-Glazed Shrimp Skewers

Skewers of grilled shrimp and pineapple brushed with a sweet-and-sour glaze help you channel your tropical vibe. (By Amy Wisniewski)

Mini Éclairs with Meyer Lemon Filling

Tiny pastries laced with tart lemon cream. (By Max La Rivière-Hedrick)