Black Pepper Martini

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

Añejo Manhattan

A sacrilegious take on the classic. (By Nick Tarsi)

Le Petit Hiboux

An unbeatable blend of Pinot Blanc, Lillet, and apple juice. (By none)

Apple Brandy Hot Toddy

Calvados and Bärenjäger Honey Liqueur ramp up this classic cold-weather tail. (By Amy Wisniewski)

Big Spender

... spend a little time with me. (By Dale DeGroff)

Boozy Campfire Cheese

Doused with liquor, wrapped in foil, and baked in campfire ashes. (By Kate Ramos)

Zen Bars

Create good karma with these addictive cookie bars. (By Kate Ramos)

Charles Chocolates S'mores

A recipe that’s become a staff favorite, developed by Charles Chocolates. (By Chuck Siegel)

Duck Fart

An Alaskan original created more than 20 years ago in Anchorage, this layered tail is said to be named for the sound you’ll make after drinking one. (By Amy Wisniewski)

Black Pepper–Manchego Cheese Puffs

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

Marble Cheesecake Bars

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

Rhubarb-Almond Bars

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

Rocky Road Bars

The classic sundae trio morphs into a bar cookie. (By Aida Mollenkamp)

Dried Fig and Nut Bars

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

Crumbly Oat and Apricot Bars

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