I have carried a burning love for graham crackers ever since grade school. They’re so humble and unassuming, these flat brown squares. Always perfectly crunchy, always subtly sweet and spiced with just the right amount of cinnamon. It might sound strange, but I’ve been nervous to make them at home. What if they aren’t the same? More

Like Sarah Rae and her Orange Julius, I love a little refreshment after work or school, only my favorite drink right now is horchata. Until recently, this was basic, Mexican-style horchata with a blend of rice and water (and almonds, cinnamon, and sweetener) ... but then I discovered a version with coconut milk and am hooked. Plus, if you really need to unwind – or want to serve it at a party – you can spike it with rum! More

A bottle of rose water tends to last for a very long time in our kitchen. We love its fragrant sweetness but use it very sparingly. However, things might change now that we've discovered rose mint soda… More

I had my first experience making frybread last night and I have a feeling it's going to become a problem for me. In the past few days I noticed a few different frybread recipes pop up and they looked so good, I decided to try it for myself. Not only was it delicious, but it's technically a quickbread that requires no rise time, so I went from mixing to frying to eating in 15 minutes. More

We have had an epiphany. And it’s called homemade ginger ale. You have to try this. More

Remember those chocolate chip cookie cakes you used to buy at the mall? It's like that, only better. Crispy on the edges, soft in the middle, and so quick, we may never make individual scoop-and-drop cookies again. More

One of my favorite cooking shows is on YouTube — Cooking With Dog. It's hosted by a Japanese woman whose gray poodle sits on the counter and barks appreciatively while she cooks. Each episode provides a how-to demonstration, with recipes, for a singular basic Japanese dish. Best of all, they all have English subtitles, which is a necessity since I do not speak Japanese, and I am deaf. More

I don't eat ice cream sundaes very often. I prefer to focus on the pure taste of really good ice cream, without any bits and bobs to clutter it up. But I make an exception for this odd yet amazing sundae: Slices of watermelon with an eggless ricotta ice cream, flavored with dark rum and lemon, slightly grainy on the tongue, and showered with dark chocolate shavings. More

Looking for a cool, new summer drink to toast these last weeks of August? How about this prize-winning cocktail with a refreshingly romantic - if somewhat surprising - list of ingredients? (Don't worry, it's easy to make too.) More

When I saw this tart from David Lebovitz and his friend Kate Hill, I was instantly smitten. On the dinner list it went, and it didn't stay there long. I baked it up last night, and it couldn't have been easier, or more delicious, and it tasted like pure summer bliss from the garden. More