Robert McCune, Recipe Tester

A cheater’s version of homemade barbecue potato chips that will have you hooked for life. Taste ’em and get back to us.

If you’ve ever sought an excuse to start making your own margaritas, this is it. Salted, warming, and lip-puckering limey. Fresh!

What, pray tell, is a mean shandy, you ask? Think of a regular shandy with a spirited streak. There you have it.

Sometimes it’s nice to just let your spoon sink into something that tastes pure as the driven snow. Indulgently rich, sigh-inducingly creamy, vanilla-enhanced snow.

We love ice cream, but sometimes it’s too darn hot and humid for anything sweet and sticky. Enter the lemon ice, a bracingly crisp and tart refresher. The best part—no ice cream maker required!

Grill. Boil. Microwave. Roast. Campfire. We’ve got all the best ways to cook your childhood fave right here.

We’re thinking about petitioning for the word “julep” to officially function as a verb as well as a noun. Julep us!

The customary morning-after equivalent of a Bloody Mary in Mexico—except this is lighter, less tomato-y, and all around lovelier.

The tempered sweetness of this spectacular strawberry ice cream relies on in-season strawberries rather than obscene amounts of sugar for flavor.

We’re giving you permission to lend a little more crunch and a lot more indulgence to the childhood classic.