Crisp at the edges, chewy in the center, and (sorta) wholesome through and through, these are a revelatory riff on the classic.
Close your eyes and we swear you’d never guess this sweet, banana-y smoothie is suffused with good-for-you greens.
A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.
After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.
Winter’s answer to sangria. Zinfandel, Cabernet, Beaujolais, or Bordeaux each works to a fare-thee-well.
You’re not going to believe how easy it is to create this tartly sweet grape granita. Really. You wanna make a bet?
Sorta like potato gratin, except the nutty, cheesy white sauce swaddles leaves of spinach, not sliced spuds. Sure beats salad.
Sugar and spice and everything nice—that’s what you’ll find in this magnificently spiced traditional Southern pie.
We’ll take this sweetly tart mingling of muffin and coffee cake any time someone cares to plunk a slice down in front of us.
Behold, an exquisitely simple, sophisticated soup with a subtle celery root flavor that’s certain to make you swoon.
An autumnal take on classic summer pudding that melds booze and berries and apples and plums to really quite lovely effect.
This is one besotted bird. As in blotto. Blitzed. Buzzed. Boozy. Not that we’re complaining. Nope. Not at all.
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