Kim M., Recipe Tester

Just like what your grandma would put on the table for Sunday night dinner. (Don’t you love how food instantly transports you through time?!)

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

This oh-so-easy riff on a cool-weather classic is quite a lot like eating candy at the dinner table. Hear that, kids?

Yup. We went there. To that homemade Cheez-It place. Go ahead. Admit it. You’re awfully glad that we did.

Mast-o-khiar is a chic, Persian cucumber and yogurt dip. Sort of like tzatziki but seriously pretty with the addition of golden raisins and dried rose petals.

Crisp at the edges. Chewy within. Peanutty through and through. A classic perfected. Pass the milk, please.

“One of the best chicken recipes ever!” “Crisp-skinned.” “Juicy.” “Aromatic.” “Easy.” “Gorgeous.” “Heavenly.” That’s what we’re hearing from folks who’ve tried it.

Maybe what the world needs is a single currency. Like jars of this sweet, rich, intense bacon jam that makes everything better.

Fine-crumbed and sparely sweet, these sophisticated little cakes do wonders for white chocolate’s tarnished reputation. Confection perfection.

Potato chip fiends, stop your scoffing. We double-dog dare you to make a batch and stop at just one.

What exactly does white chocolate cream cheese frosting taste like? You’re about to find out, you indescribably lucky thing, you.

Close your eyes and we swear you’d never guess this sweet, banana-y smoothie is suffused with good-for-you greens.

These curiously named, easy peasy, shamelessly simple meldings of biscuit and muffins may make you swear off roll-out biscuits for good.

Sometimes cookies are so amazing your instinct is to keep ’em all to yourself but you find yourself simply not being able to resist sharing them with loved ones. These are them.

One taste of these sweetly sour lovelies and we assure you, you’ll be convinced that yes, your fall table does, indeed, need pickled grapes.

The problem with a New England clambake? You have to be in New England to partake. Until now and this easy stovetop method.

No preservatives. No artificial coloring. Just real, honest-to-goodness ingredients—and maybe a little goldfish giddiness.

Normally we have an issue with people talking fresh to us. But in the case of these agua frescas, or fresh flavored waters, we’re all ears.

Calling this crazy indulgent Monte Cristo a leftover ham sandwich is like saying Julia Child could cook pretty decent.

With its smack of richly spiced mulled wine, this boozy braised cabbage tastes as if it was meant to be for the holiday table.