Aunt Sharon’s handwritten recipe called for twelve apples and very few rules. This version keeps the family spirit, with a flaky all-butter crust, three kinds of apples and just enough rebellion.

This frozen blended margarita is cold, citrusy and made for patio happy hour—because some Arizona afternoons call for the blender.

These really good chocolate chip cookies are loaded with milk and semisweet chocolate chips. Keep the chips frozen, skip chilling the dough, and bake a batch worth sharing—or hiding in the freezer.

Easy Traeger ribs with a sticky BBQ-honey sauce — most of the work happens ahead of time, so you're free to enjoy Game Day instead of babysitting the grill. Feeds a crowd.

Teriyaki chicken, crisp cabbage, ramen noodles, almonds, and a simple sesame dressing come together in this fresh Chinese Chicken Salad—an easy lunch or make-ahead patio favorite.

Fresh mango, chicken, avocado, crisp greens, and a bright citrus dressing make this an easy warm-weather lunch or patio dinner—one I could happily eat three times a week.

Vodka, ginger beer, and a squeeze of lime — the signature cocktail behind our Rod Stewart birthday night, copper mug included. Mocktail version inside.

Whenever we head up to Pinetop to see Tom, I never show up empty-handed — usually a bag of this grain-free granola, still warm from the oven. Almonds, pecans, and coconut, baked low and slow until golden.

A simple, well-loved banana bundt cake with a cinnamon-pecan swirl — my brother calls it "rotten banana cake" because the uglier the bananas, the better it turns out.