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.

Ever since trying this eggnog, we can’t make it through the holiday season without it. All the richness. None of the cloying sweetness or regret-it-the-next-day heaviness.

Infinitely more complex than the toddy of yore, this little number owes its lure to apple-y cider spiked with a hint of star anise and quite an indecent glug of bourbon.

“A terrific, deeply flavored cocktail.” “A blessing after a rough day at work.” That’s what folks are saying about this cocktail.

Never give zucchini away again with these equally tempting yet uniquely different slaws. You get to choose—rich and creamy or tart and sweet.

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.

It may seem criminal to bathe the walloping nutrition of lentils and mushrooms in anything but wholesomeness, but there’s something to be said for quality of life. Hello, bacon!

These pearl-like couscous are cooked in chicken stock for extra flavor and tossed with peas, mint, parsley, and lemon zest. A simple, yet elegant, side dish.

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.

Given that its overnight rest INSISTS you make this simple strata ahead of time, it sorta screams for a lazy Sunday or Christmas morning, don’t you think?

Boozy prunes. So damn good that in Gascony, you’re not invited over for coffee, you’re invited over for these little lovelies.

Making stock from scratch was never difficult. And it just became even easier thanks to this simple yet perfect slow cooker approach.