Denise Grace, Recipe Tester

Created during Prohibition, this collision of Cognac, orange liqueur, and lemon isn’t for the faint of heart—nor for the slight of tolerance.

“A terrific, deeply flavored cocktail.” “A blessing after a rough day at work.” That’s what folks are saying about this cocktail.

We just can’t get enough of this peachy, simple, skewer-y, summer salad of sorts that comes together in far less than an hour. Prep, grill, toss. You’re done.

What, pray tell, is a mean shandy, you ask? Think of a regular shandy with a spirited streak. There you have it.

Baked chicken wings? As in, chicken wings without the butter, deep-frying, or grease-splattered stovetop? Count us in.

“Spectacular.” “Sinful.” “Easy.” “Airy.” “Buttery.” “Lofty.” “Perfect.” That’s what folks are saying about these lovely buttermilk biscuits.

Frozen tater tots and Parmesan cheese. Seems so intuitive, doesn’t it? And yet it’s so wonderfully unexpected. Easy, kid-friendly, adult-appeasing.

So intriguingly spiced and perfectly roasted that even avowed non-cauliflower eaters will change their minds. That’s what folks are saying about this stealthy healthy side.

Hot enough to make you holler. That’s how they like their fried chicken in Nashville. Who are we to argue?

We can almost see the smoke from these brats on the grill shape-shifting into a come-hither motion like in those old-time cartoons.

If you’re a pickled eggs virgin, you’re in for something quite special—and not just because these little lovelies are so spectacularly pretty in pink.

Savory, spicy, tangy, and oh so easy, this sticky apple cider glaze is the essence of autumn. Gussies up all manner of chicken and pork.

Yes, we know the difference between cauliflower and rice. But we still like this subtle, sneaky, eat-your-veggies trick.

A childhood classic perfected, thanks to brioche, egg, butter, and even a sprinkle of sugar or Parmesan cheese, if you please.

Why make banh mi at home? Uh, why not? Besides, you’ll never find this swanky salmon rendition anywhere else.

Looking for an excuse to invite folks over? Here it is. Less than 10 minutes from start to wipe-the-creamy-dip-from-your-lips finish.

Bread rubbed with tomato, drizzled with olive oil, and sprinkled with sea salt. Pa amb tomàquet. Also known as yum.

This swanky sangria relies on a pretty pink rosé and some seriously stunning summer fruits for its sassy and savvy look and taste.