Mike S., Recipe Tester

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

• (2)
• 40 M
• 55 M
• 22

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.

• (1)
• 35 M
• 2 H
• 4

“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.

• Quick Glance
• 15 M
• 2 H
• 10

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

• (1)
• 25 M
• 45 M
• 10

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.

• (2)
• 1 H
• 3 H
• 24

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

• (3)
• 10 M
• 10 M
• 8

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

• (60)
• 45 M
• 1 H, 30 M
• 211

“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.

• (13)
• 30 M
• 1 H, 30 M
• 53

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

• (1)
• 10 M
• 10 M
• 18

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

• (2)
• 20 M
• 30 M
• 8