Rosie Coelho, Recipe Tester

“Much more sophisticated than the turnovers from my childhood.” “Very subtly sweet.” That’s what folks are saying.

The Adonis stunningly draws together vermouth, a couple styles of sherry, orange bitters, and a twist. Created in 1887 and named for a Greek god–now that’s a pedigree.

Easy to make, these chicharrón chocolate chip cookies turn out soft, chewy, ever so slightly smoky and oh so intriguing.

Easy as heck, this guacamole takes a minimalistic approach that keeps ingredients to the essentials yet doesn’t disappoint. Sorta tricky to come by that these days. And yet here we are.

Anyone else ready for another weekend? If so, we’ve got an especially seasonal riff on the sultry Spanish sipper that’ll get everyone in the mood…for what, you tell us.

Everyone’s all talking about politics and we’re just over here helping ourselves to more of this updated version of the classic that’s creamy and boozy and subtly sweet in a perfect sorta way.

Surprisingly easily. Unbelievably creamy. Even relatively inexpensive compared to store-bought cashew butter. Here’s how to make it at home.

An easy and surprisingly light riff on traditional risotto that manages to maintain all the rich, indulgent, creamy goodness of the Italian classic.

Let’s dispense with all the talk about Proust and time and just revel in these lemony little lovelies, shall we?

This is gluten-free and paleo-friendly, for those keeping track of such things. But it’s also awesome enough for anyone to fall for it.