Eva Kolenko
Store infused booze in a cool, dark place to slow oxidation, kinda like aging your own wine!
This piquant French sauce comes together in the blender in just five minutes.
Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.
This no-oven-needed crisp can be made with almost any fresh berry (we’d avoid raspberries) and comes together within 45 minutes.
Froyo for one, made in a blender and topped with a crackly magic shell.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
The best fruit pie, complete with a brown sugar streusel topping.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
The beergarita perfectly encapsulates laid-back summer sipping in a single pitcher, combining the familiarity of a margarita with the effervescence of beer.