Candy

People who love black licorice will flip for these assertively flavored candies. They’ll be not-quite-black without the food coloring but still very cool looking.

Known as mendiants in France, these adorned chocolate bites are a holiday tradition.

This ambitious Mallomars-inspired recipe is a project: Make the (wheat-free!) cookie base and top with marshmallow on day one; enrobe in chocolate on day two.

Both types of tahini should be roughly the same consistency for this halvah recipe—ideally pretty loose and pourable—which makes it easy to marble them. Most black tahini will be great, but Roland and Whole Foods 365 Organic were the best of the white tahini we tested.

No, they're not precious gems, these sparkly crunchy treats are prime for mixing and matching your favorite flavors (with a splash of booze for good measure).

Tahini (aka ground sesame paste) replaces the traditional heavy cream in these orange-scented treats for a nuttier but equally rich flavor.

To crush candies easily, minus any peppermint shrapnel, place them in a resealable plastic bag and crush with a rolling pin, meat mallet, or the back of a large spoon.

If you were a sporty type at school, you may remember those little orange slices that were given out at half time during matches. A momentary respite from jumping and leaping in the air on a cold windy netball court in the depths of winter seems to be a vivid memory from my early teenage years. Naturally, giving you a recipe for orange slices may have proven uninspiring so, with a bit of cooking magic, I would like to introduce you to my watermelon Jell-O shots… A happy walk down memory lane with a very modern twist. For an alcoholic version, replace 1/2 cup of the water with some vodka.