Robert McCune

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

And you thought you didn't have time for breakfast. We're changing that with this handy dandy technique.

Rite of passage as well as rite of tailgating, Frito Pie is legendary. In case you'd forgotten about it, here's how. Serve it as-is or glam it up with anything you like.

This swanky sangria relies on a pretty pink rosé and some seriously stunning summer fruits for its sassy and savvy look and taste.

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

Made with crusty French bread in place of squishy hot dog buns, this dog is reminiscent of what you'll find on the streets of Paris.

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

Stylish on any salad, this versatile little number is a staple in every discerning cook's recipe wardrobe.

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

We got nothing against the Larabars we've been noshing for years. Save for the crazy price tag. Here's a less expensive, more customizable alternative.

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!

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

Unlike painting your domicile, painting summer berries with simple syrup demands little precision and even less prep work.

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

Blender drinks don't get much boozier than this rendition of that raid-the-liquor-cabinet classic. Umbrella optional.

Entertaining gets no simpler than this rich, creamy, indulgent, elegant cheese spread made from three ingredients. Tasting is believing. Go on.

A little sugar, a splash of bitters, and a lotta booze—your grandma's go-to drink. (Oh wait, was that just our family?!)

These Korean-style jalapenos that take a dunk in soy sauce and soda are perhaps not pickled in the traditional American sense, but pickled nonetheless. Wait'll you taste 'em.

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

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.