Hmmm. Sweet tea. Whiskey. Lemon juice. Sounds like a sassy summertime take on a hot toddy to us.
We’re not going to do a song and dance to entice you to bake this cherry pie. Nope. We don’t need to. After all, just look at it.
Pancakes are swell, but breakfast hasn’t got an exclusive on maple syrup. Especially not when this maple roast chicken is in the house.
There are those people who feel a frozen margarita is a lesser margarita. We are not those people.
DIY classic Key lime pie—including a handy little cheat sheet on substituting everyday limes for these puckery little Key suckers.
This gin-spiked sparkling lemonade, perfect for sweltering summer afternoons, is named after an early 19th-century hoax. Honest.
This pie marries the sweet, smoky, salty, nutty flavors of Elvis’s favorite sandwich in a rich, gooey, messy cream pie.
This brash and boozy sorbet is just what we crave come summer, sorta like the sorbet equivalent of an after-dinner mint. Opa!
Warning: This tart is best when consumed within a few hours of emerging from the oven. We don’t see this as being a problem.
If ever a drink symbolized an era, the bright pink, citric Cosmopolitan screams the 1990s. Ah, the good old days.
We’re thinking about petitioning for the word “julep” to officially function as a verb as well as a noun. Julep us!
Hot enough to make you holler. That’s how they like their fried chicken in Nashville. Who are we to argue?
Eggs Florentine, Benedict, and Arnold. Sorta sounds more like a network of Revolutionary War spies than a brunch menu, yes?
If you’re a pickled eggs virgin, you’re in for something quite special—and not just because these little lovelies are so pretty in pink.
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