We wanted shredded chicken tacos. Our Instant Pot, per usual, handled the heavy lifting. Do not sleep on our homemade pico de gallo, though.

Vanilla whiskey and root liqueur without anything else produces a spectacular sip. We added flavors of orange, brown sugar and bitters.

Using ancho chile liqueur, we mixed what we dubbed an Ancho Reyes Belly Warmer. Be warned: it’s delicious and potent.

This turkey sausage sweet potato soup is amazing. It delivers bold, rich flavor. It’s healthy and will warm your belly all winter.

Smoked brisket sous vide is splendid. Delicate. Fragrant. Juicy. Flavorful. It delivers everything that you could ask of a brisket.

When braising beef short ribs in red wine, buy a bottle affordable enough to use half for cooking yet tasty enough to drink the rest.

What conjures warm memories? What brings good cheer? What feels like autumn? Sloppy joes!

Acorn squash is a vessel which delivers deliciousness of all types, sweet or savory, including this turkey sausage stuffing.

An opened bottle of red wine and an eye of round beef roast = time for a vat of beef burgundy.

This variation on the classic Caprese adds avocado. Instead of balsamic vinegar, it uses balsamic glaze, which is richer.

Take advantage of a bursting garden by whipping up basil pesto. We substituted walnuts for pine nuts and tossed in oregano.

Paprikash delivers rich, tangy, velvety flavor. Tomato provides acidity. Sour cream makes it smooth. Tender pork gives it the taste of home.

This Bitter Lemon Runner is gloriously tart, light and refreshing. It includes rum, homemade bitter lemonade, Grand Marnier, and grenadine.

We made peach mint salsa which we served in tacos over chunks of rotisserie chicken. Super easy. Super fresh. Super tasty.

Our favorite things about August? Tomatoes and peaches! They paired swimmingly in this arugula salad with sheep cheese, and balsamic.

A tequila cocktail makes the perfect companion on a hot July evening. This Jalisco Mule has lime juice, blue agave, bitters and cucumber.

We planned to make peanut butter bars but couldn’t resist tossing in walnuts, almonds and Macadamia nuts. Crunchy. Satisfying. Decadent.

Tacos are simple yet delicious. We braised pork shoulder in sweet chili sauce. We topped it with Asian slaw, sriracha mayo and fresh herbs.

Made from grapefruit juice, a Paloma is utterly refreshing. It feels tropical but doesn’t overwhelm with sweetness.

Pork spare ribs are big and meaty with tons of fat and connective tissue that melts when cooked low and slow — a barbecuer’s barbecue.