Raye Tiedmann, Recipe Tester

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.

• Quick Glance
• 20 M
• 2 H
• 0

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.

• (3)
• 25 M
• 45 M
• 18

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.

• (2)
• 10 M
• 25 M
• 16

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.

• (4)
• 30 M
• 1 H, 30 M
• 47

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?

• (2)
• 30 M
• 1 H, 15 M
• 5

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.

• (19)
• 25 M
• 1 H
• 58

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.”

• (1)
• 5 M
• 5 M
• 12

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.

• (1)
• 20 M
• 40 M
• 6

Beautiful burger buns. Were ever three words joined in such harmonious sequence? There’s a lot more lovely things to be said about these rich, pillowy specimens of bread awesomeness.

• (18)
• 25 M
• 1 H, 45 M
• 62

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

• (1)
• 45 M
• 1 H
• 18