This revelatory sauce starts with a dry caramel, meaning no water is added to the sugar. It will take on color quickly and is less likely to crystallize: Perfectly easy for first-time caramel makers. You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless. Nothing could be simpler than combining ripe produce with the alcohol of your choice. The technique also works with nonalcoholic liquids like honey or vinegar. Three ingredients: Make sure they count. Great chocolate makes great truffles. Make this once and you'll see why. A glass jar spruces up the presentation. You can never have enough chocolate bark around the holidays. This refined version is made with bittersweet chocolate. Though always delicious in its simple, unadulterated state, shortbread is also ripe for innovation, like this slightly savory version with rosemary and toasted-caraway. Homemade red- or white-wine vinegar keeps well and impresses even the most jaded home cook. Plus: Who can't use more vinegar? Ice cream sunday enthusiasts will find this a welcome departure from the usual hot fudge routine. The caramel will keep in the fridge for a week, so plan accordingly. Candied nuts are great, but these salty little bites are made for holiday snacking. This holiday confection is both sweet and salty. And like we said: You can never have too much bark. These sugar cookies are crisp yet tender, keep their shape when baked, and yes, taste great, too. Store the finished nuts in an air-tight container to prevent stickiness, until you're ready to gift them. No host or hostess would turn these down—they're equally great with after-dinner drinks and morning coffee. Everyone loves brittle, but peanut brittle is entry-level stuff. Show off your know-how with this spicy and sweet version. This dough freezes well for make-ahead slice-and-bake convenience. Nothing says, "I'd love to spend the night and eat toast for breakfast," to your friends and family so clearly as this funky, sweet spread. © 2015 Condé Nast. All rights reserved Use of this site constitutes acceptance of our User Agreement (effective 1/2/2014) and Privacy Policy (effective 1/2/2014). Your California Privacy Rights The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.