You can practice proper Southern gentility, no matter where you’re from, simply by whipping up a batch of this classic crowd-pleasing party must, pimento cheese. Then prepare to be your most gracious self as you kindly accept accolades..
Easy. Uncomplicated. Elegant And able to jump tall buildings in a single…oh, wait, we’re confusing this recipe’s super powers with another character’s. Although this recipe does deserve to be considered a caped crusader.
“Irresistible.” “The perfect combination of sweet, salt, spice, and crunch.” “We. Can. NOT. Stop. Eating. Them.” “Absolutely perfect.” That’s what we’re hearing about these candied pecans.
Become your own bootlegger. Start with vodka, toss in some apples and spices, and wait overnight. That’s it. Then splash it in a punch bowl, pour it into Mason jars or just keep it all to yourself and indulge in a nip once in a while.
Maple Sriracha bacon isn’t just the title of this simple recipe, it’s the ingredient list as well. Which means you probably already have everything you need on hand.
This apricot daiquiri is gonna erase your outdated notion of the daiquiri as a cloying girlie blender drink. And it’s gonna exponentially up your summer entertaining game.
Dramatically amplify the flavor (and the reactions at the table) when you leave the shells on while cooking these shrimp. And then just surrender to the mess while devouring them.
This cucumber gimlet, made with gin, cucumber, simple syrup, and lime, is a classic cocktail with a twist. Or rather, a slice–of cucumber!
The unofficial Spanish summer sipper, tinto de verano is just as much a classic as sangria. But this one the Spanish keep all to themselves. One sip and you’ll understand why.
This Italian sipper swirls together vodka, Prosecco, and lemon sorbet to ridiculously satiating, giggle-inducing effect.
Plump figs are slathered with blue cheese and mascarpone cheese, wrapped in southern country ham, and grilled. Consummate finger food before the barbecue.
Portuguese tater tots. That’s how we think of this mashup of potatoes, chouriço, and onion that’s deep-fried until crisp and golden on the outside and impossibly airy yet rich on the inside.
Buttery, cake-y, crisp at the edges, and with a slight lilt of lemon, this cookie launched a thousand memories—and a literary masterpiece—for Marcel Proust.