Rick Martinez

This delicious 'fudgsicle' recipe basically produces really fudgy chocolate ice cream...on a stick.

For a really bright green latte, use ceremonial grade matcha.

It’s important to use refined coconut oil here; you don’t want any coconut-y flavors competing with the vanilla.

Take this to a mocha chip place by folding in some finely grated vegan chocolate as soon as you take it out of the ice cream machine.

Vegan, yes. Low-fat? No. Ah, maybe that’s why it’s so good!

Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.

Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.

For an even deeper, nutty flavor, toast the cashews first (or buy them that way, but make sure they’re unsalted). Skeptical? Think hazelnut coffee, but with cashews instead.

The sea dog (a fried fish sandwich) is not really a thing but should definitely be a thing because it’s that good. (If you’ve been to the Red Rooster on route 22 in Brewster, NY, you already know this is true.) The batter alone should become your go-to whenever you fry fish.

There’s no point in hiding the truth—each shake contains half a pint of ice cream. If that’s too rich for your taste, divide recipe between 4 glasses instead.

Bacon and cream gild this ultra-rich corn chowder recipe, but it easily goes vegetarian if you want it to.

Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too.

We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead.

Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.

Whether you're hosting a group brunch or building BLT's for an army, these two sweet-and-salty toppings will add a little more oomph to your bacon.

Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too.

Two sweet-salty finishings let guests craft their own signature sandwiches, but if you’re a purist, leave them off and let the (excellent) bacon speak for itself.

Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing. 

Choose a full-flavored, full-bodied, dark-colored rosé for freezing. You want something that can hold its own.

This beautiful, bubbly summertime drink is fancy enough to enjoy on your yacht… or inner tube!