Black Pepper–Manchego Cheese Puffs

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

Agua de Jamaica (Hibiscus Punch)

Jamaica flowers and ginger make an exotic tropical tea. (By Regan Burns)

Rhubarb-Almond Bars

Tangy rhubarb and almonds baked atop a buttery shortbread crust. (By Amy Wisniewski)

Honeyed Cashews with Kosher Salt

The perfect accompaniment to your next tail. (By Adela Jung)

Blue Cheese Dressing

Yogurt gives tanginess to this refreshing version of a classic. (By Regan Burns)

Dried Fig and Nut Bars

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

Roasted Rosemary Walnuts

An upscale bar snack for your next tail party. (By Amy Wisniewski)

Crumbly Oat and Apricot Bars

Sweet, and begging to be served à la mode. (By Aida Mollenkamp)

Classic Steak Tartare

A timeless dish from the legendary Polo Lounge. (By none)

Kiwi Soda

A refreshing spring-green sparkler. (By Regan Burns)

Black Beans with Mexican Beer

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

Santa Maria

A sainted way to drink tequila. (By Duggan McDonnell)

Lamb Meatballs with Lemon-Cumin Yogurt

Mediterranean flavors liven up an easy party appetizer. (By Amy Wisniewski)

Marble Cheesecake Bars

Cheesecake you eat with your hands. (By Amy Wisniewski)

Easy Pain au Chocolat

A quick take on the French classic made by filling store-bought croissants with hazelnut spread. (By Laurent Tourondel)