C. Humphries, Recipe Tester

If you’ve been waiting for a sign that you should start roasting your own garlic, consider this it. Once you taste it, you’ll wonder why you waited.

Sultry as a summer night. That’s what we thought when we experienced this seductively smooth, devilishly dark chocolate ice cream that’s almost naughtily intense.

This brilliant sandwich works with any pulled pork you’ve got, leftover or freshly smoked. But trust us, you won’t be able to make these fast enough to keep up with the demand.

Orbs of deep-fried cornbread awesomeness that are crisp and burnished brown on the outside, cakey and tender on the inside, and truly irresistible through and through.

Every bit as boozy and as brilliant as it sounds. Inspired by the old-fashioned rum cake made in the Caribbean with dark rum in all its magnificently spiced glory.

Serve this red onion and rosemary pizza as an appetizer or in a buffet. Your guests will appreciate the easy to make homemade Italian pizza dough.

Slightly sweet from a corn masa filling, Nopalito’s tamales are a can’t-say-no recipe. And that mole sauce? You’re gonna want to slather it on everything. #tamales

A slow-cooker riff on Mexican posole that has a lot of the same complexity as the classic minus all the tending and stirring on the stovetop. Still certain to satisfy.

This gingerbread Bundt cake has all the warm spicy goodness of gingerbread cookies. And, as if that wasn’t enough, it’s gilded with a sassy sweet-tart citrus glaze.

A welcome collision of all the expected goodness of classic pecan pie and rugelach but with the unexpected hint of bourbon and cayenne.