A variation on the Sidecar. (By Rob Chirico)

Toasted Mochi in Seaweed (Norimaki Mochi)

Mochi sprinkled with soy sauce and wrapped in seaweed. (By Aida Mollenkamp)

Simple Cinnamon-Raisin-Apple Strudel

An easy and delicious version of an often complicated classic. (By Amy Wisniewski)

Roasted Rosemary Walnuts

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

Vinegar and Spice Oven Ribs

You can enjoy these tender pork ribs, marinated in lemon and brown sugar, year-round. (By Kate Ramos)

Drunken Affogato (Ice Cream Shots)

Ice cream float shots: the best of both worlds. (By Aida Mollenkamp)

Cardamom-Caramel Rolls

Sticky rolls grow up with a kick of cardamom. (By Kate Ramos)

White Chocolate–Cranberry Bark

A festive confection for the holidays. (By Aida Mollenkamp)

Honey Nougat

A chewy, nutty honey-flavored candy. (By David Lebovitz)

Cinnamon-Sugar Chips

Lightly fried flour tortilla chips sprinkled with cinnamon and sugar. (By Kate Ramos)

Brandied Pear-Walnut Tart

Walnut, more walnut, and lots of pear. (By Aida Mollenkamp)

Sweet Potato Chips

A guilt-free potato chip. (By Amy Wisniewski)

Toasted Cashew and Bacon Brittle

It brings out your inner hedonist with just a few bites. (By Aida Mollenkamp)

Fire-Charred Green Beans with Cajun Dipping Sauce

Throw these together for an impressive campfire snack. (By Regan Burns)

Chocolate Toffee Pumpkin Seed Bark

With a pinch of cayenne. (By Aida Mollenkamp)