Raye Tiedmann, Recipe Tester

Some things never go out of style. Witness this throwback to the 50s recipe for drumsticks rolled in crumbs of any sort. Potato chips. Wasabi peas. Rice crackers.

Airy and yet dough at the same time, these iconic, anytime-of-day New Orleans pastries come buried beneath mounds of sweet, sweet confectioners’ sugar. All we have to say is, don’t wear black.

These one-bite indulgences, mini-sticky rolls of sorts, are the fastest way we can think to get a caramel-y, buttery, nutty sticky bun fix. Are you in?

A retro classic with a velvety coconut custard buried beneath billows of sweet, luscious, airy meringue and cushioned by a tender, flaky, buttery lard crust. You’re welcome.

One way to down your sweet potatoes? Drown them in butter, sugar, bourbon, and maple syrup. It’s The Southern Way. And we can’t say we have a problem with this.

These corn bread batons bake up crisp on the outside, with a fine crumb on the inside, and ready to sop up as much butter or gravy as you wish.

A nifty little ooh- and aah-inducing riff on the classic croque madame that’s perfect to assemble ahead of time for big batch brunches.

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

Inspired by its Cuban cousin, this Mexican mojito might even be sexier and suaver thanks to that bad boy, smooth tequila. Buena onda, indeed.

A simple, old-style French dessert that’s as easy to toss together as it is to tie a scarf.

Beautiful burger buns. Were ever three words joined in such harmony? There are a lot more lovely things to be said about these pillowy specimens of bread awesomeness.

Mind-bogglingly crisp oven-fried chicken. And it’s sooo easy. Just shake, shake, shake chicken thighs in a bag of seasoned flour and bake unattended for a little while.

Need to bring something to a backyard bash when all you want is mad crazy gratitude and an empty dish to take home? This blueberry crumble with a crumbly oatmeal cookie topping is your answer.

Full of natural ingredients that pack a wallop of intense, true-to-life ginger flavor, this brilliant hack for making real ginger ale will make you a convert.

We know. You already have an egg salad sandwich recipe. But trust us, it’s nothing like this one, which is whoppingly old school in taste, blissfully healthful in every other way.

Chewy, buttery, and teeming with toffee flavor, these are a sophisticated take on those made-from-a-box blondies you scarfed down with your carton of milk in the school cafeteria.

This toss-it-together-and-shove-it-in-the-oven casserole is exactly what macaroni and cheese ought to be—easy, cheesy, crumb-topped, and knee-wobblingly indulgent.

Mint. Muddled. Mine. When we’ve got this gin-based mojito on our minds, those are about the only words we can muster. Well, maybe add “More.”

Confession. This isn’t exactly ice cream. Yet it’s not frozen yogurt, either. It falls somewhere blissfully in between with its not-too-sweet creaminess. And no ice cream maker required.

Say the word “bayou,” and we conjure romantic notions of swampy marshlands and, natch, Cajun fried shrimp.