Rosie Coelho, Recipe Tester

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.

Silken lemon curd with a surprise layer of chocolate slathered between creamy tartness and buttery, crunchy flakiness. Any takers?

So tantalizingly crisp at the edges, incredibly tender yet not mushy at the center, and lovely through and through. They’ll haunt you forever. In a good way.