Mike S.

Proof that it doesn't take buttermilk or an insufferably long overnight brine to make insanely tender, crazily crisp, gosh darn perfect fried chicken.

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

Barely a recipe, this weeknight salvation of sausage and broccoli rabe is more like a simple blueprint for eating in season. Amen to that.

There are those people who feel a frozen margarita is a lesser margarita. We are not those people.

"Heavenly." "The best cornbread we've ever had." "Like eating cake." "Stop me before I make another!" That's what folks are saying about this unconventional cornbread.

A simple, clean break from tradition, this margarita eschews cloying Cointreau in lieu of a splash of sweet agave.

"I’ve actually had friends lift their gratin dish and lick it clean—right at the table!" says David Lebovitz. We'll have one of those. Actually, we'll have two.

This spiced cider, made with a blend of apple cider, bourbon, and warming spices is the perfect drink for a cold winter night.

The curious name of these insanely can't-stop-eating-these sweet and salty cookies hints at how you toss in whatever this and that you have on hand to create awesomeness.

Sweet tea. Whiskey. Lemon juice. That's all it takes to make a sassy summertime cocktail you'll want to sip all afternoon long.

We're not going to do a song and dance to try to entice you to bake this cherry pie. We don't need to. Just look at it. A stunner, right? And wait'll you taste it. Here's how to make it.

Eggs Florentine, Benedict, and Arnold. Sorta sounds more like a network of Revolutionary War spies than a brunch menu, yes?