Smoked Pineapple Margaritaby Matt ToccoServes 12 oz. tequila3/4 oz. lime juice1/2 oz. Liquor 431/2-1 oz. smoked pineapple juice1/4 oz. habanero shrub*Pour ingredients into a cocktail shaker filled with ice. Shake hard and strain or pour into a glass (salt-rimmed, if you like).*To make his habanero shrub, Tocco soaks habanero peppers, white wine vinegar, sugar and honey for a few weeks and then strains the liquid. A good substitute is Bittermens bottled Hellfire Shrub,

Star SmoresPunching out the center of the graham cracker with a star-shaped cutter gives these smores a patriotic flair.For the Cookies11/2 cups all-purpose flour, plus more for surface1 cup whole-wheat flour1/2 cup toasted wheat germ1/2 teaspoon salt1 teaspoon baking soda1 teaspoon ground cinnamon2 sticks unsalted butter, softened3/4 cup packed light-brown sugar2 tablespoons honeyFor the Smores8 ounces chocolate, broken into small pieces16 clean twigs or wooden skewers (preferably soaked in water 30 minutes)32 marshmallows1. Make the cookies: Whisk together flours, wheat germ, salt, baking soda, and cinnamon.2. Beat together butter, sugar, and honey with a mixer on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture; beat until combined.3. Turn out dough onto a floured surface, and divide in half. Roll out each dough half to 1/8-inch thickness, and refrigerate until firm, about 10 minutes. Preheat oven to 350 degrees. Cut out squares with a 3-inch fluted square cutter. Cut a star out of the center of half the cookies using a 11/2-inch star cutter. Reroll scraps once, and repeat.Place squares 1 inch apart on parchment-lined baking sheets, keeping cookies with cutouts together. Refrigerate until very firm, about 15 minutes.4. Bake cookies until dark brown, 14 to 16 minutes, rotating halfway through (star cookies take about 1 minute less). Let cool on sheets 10 minutes. Cookies can be stored in an airtight container up to 2 days.5. Assemble the smores: Preheat grill on high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 2 seconds) or build a campfire.6. Divide chocolate among cookies without cutouts. Skewer marshmallows; toast over grill or fire, rotating, until gooey in center and nicely charred, about 2 minutes. Remove marshmallows from skewers; place 2 on each chocolate-topped cookie. Sandwich each with a cutout star cookie; press gently. Let sit 2 minutes to melt chocolate.Related: 47 Ways to Maximize Space in Your Kitchen

Marshmallow Cookie SandwichesSet between cinnamon-and-sugar-laced cookies, these marshmallow treats are reminiscent of moon pies.Vegetable oil cooking spray, for pan2 envelopes unflavored gelatin (about 2 tablespoons)2/3 cup cold water11/2 cups granulated sugar2/3 cup light corn syrupCoarse salt1 teaspoon pure vanilla extractConfectioners sugar, for cutting9 store-bought graham crackers, split in half, or 18Cinnamon and Sugar Graham Crackers8 ounces semisweet chocolate, melted1 cup salted, roasted peanuts, chopped1. Coat a 9-inch square baking pan with cooking spray; line with parchment. Sprinkle gelatin over 1/3 cup water in the bowl of a mixer; let stand for 5 minutes.2. Heat granulated sugar, corn syrup, remaining 1/3 cup water, and 1/8 teaspoon salt in a saucepan over medium-high heat, stirring occasionally, until syrup reaches 238 degrees on a candy thermometer, about 5 minutes.3. Whisk gelatin in mixer on low speed, adding syrup in a slow, steady stream down side of bowl. Whisk, gradually increasing speed to high, until almost tripled in volume, about 8 minutes. Whisk in vanilla. Transfer to baking pan. Smooth top. Let stand until set, at least 3 hours.4. Cut out nine 21/2-inch square marshmallows using a cookie cutter or a knife dipped in confectioners sugar. Dip surface of crackers into chocolate to coat, and transfer to parchment-lined baking sheets. Refrigerate until set, about 10 minutes. Sandwich marshmallows between crackers, chocolate sides in.5. Dip half of each sandwich into chocolate, on the diagonal; sprinkle with peanuts, and transfer to a parchment-lined baking sheet. Refrigerate until set, about 10 minutes.Related: 19 Easy Barbecue Recipes to Make This Season

Smores CookiesAdd marshmallows to these cookies for the last few minutes of baking to create toasty tops.1/2 cup old-fashioned rolled oats1 cup all-purpose flour, (spooned and leveled)1 cup whole-wheat flour (spooned and leveled)3/4 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1 cup (2 sticks) unsalted butter, room temperature3/4 cup light-brown sugar1 large egg8 ounces bittersweet or semisweet chocolate, cut into 30 squares15 large marshmallows, halved horizontally1. Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda, and salt; pulse to combine. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg, scraping down side of bowl. With mixer on low, beat in flour mixture just until combined.2. Drop dough by tablespoons, 1 inch apart, onto two baking sheets. Top each with a chocolate square. Bake just until lightly golden, 11 to 13 minutes, rotating sheets halfway through. Remove sheets from oven; heat broiler. Top each cookie with a marshmallow. One sheet at a time, broil until marshmallows are lightly browned, 1 to 11/2 minutes. Transfer cookies to wire racks to cool.Related: 22 Chicken Dinner Recipes in Less Than 30 Minutes

Homemade MarshmallowsFluffy goodness doesnt have to come from a bag and neither do the graham crackers in this recipe.Vegetable oil, for brushing4 envelopes unflavored gelatin (3 tablespoons plus 11/2 teaspoons)3 cups granulated sugar11/4 cups light corn syrup1/4 teaspoon salt2 teaspoons pure vanilla extract11/2 cups confectioners sugar1. Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.2. Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.3. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.4. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.5. Sift 1 cup confectioners sugar onto a work surface. Unmold marshmallow onto confectioners sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.

Uncle Scotts SMoresThanks to a bit of ingenuity, these smores combine chocolate and graham crackers into one cohesive bite.If you are using wooden skewers to roast marshmallows, be sure to soak them in water for 30 minutes first to prevent them from scorching.8 ounces bittersweet chocolate, chopped40 graham crackers40 large marshmallows1. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Remove from heat, and let cool until slightly thickened. Holding graham cracker by the edges, dip 1 side of each cracker in chocolate, letting excess chocolate drip back into bowl. Put dry side down on a parchment-lined rimmed baking sheet. Refrigerate until set, about 30 minutes.2. Press each marshmallow onto the tip of a skewer or a clean whittled stick. Roast marshmallows, turning occasionally, until toasted to desired doneness. Place 1 or 2 marshmallows on a cracker, and top with another one.

Smores BarkMini marshmallows and chopped graham crackers are suspended in a slab of glossy milk chocolate.1 pound milk chocolate1 cup coarsely chopped graham crackers (about 3 sheets)1 cup mini marshmallowsBasic Bark or Bark BarsCooks NoteBark can be refrigerated for up to 3 days.1. Coat a 9-by-121/2-inch rimmed baking sheet or 6 small loaf pans (21/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

Grilled SMoresMake the most of smoldering coals after a cookout and grill a crowd-pleasing batch of smores.4 graham crackers, halved1 ounce bar semisweet chocolate, broken into 4 pieces4 large marshmallows1. Set up a grill for indirect cooking over medium. Place 8 graham-cracker halves on cooler side of grill. Top 4 halves with chocolate and 4 with marshmallows. Cover grill and cook until chocolate melts and marshmallows soften, 3 to 5 minutes. Sandwich and serve immediately.

Add to eCookBookLearn more 3 cups chicken broth $ Click to see savings 1 cup uncooked quick-cooking grits 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2 tablespoons butter $ Click to see savings 2 cups (8 ounces) shredded Cheddar cheese $ Click to see savings 6 slices bacon, chopped $ Click to see savings 2 pounds medium shrimp, peeled and deveined $ Click to see savings 1 tablespoon fresh lemon juice 2 teaspoons Worcestershire sauce 2 tablespoons chopped fresh parsley 6 green onions, chopped $ Click to see savings 2 garlic cloves, minced Preparation1. Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm.2. Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan.3. Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes. Stir in bacon.4. Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.

Cherry Pie with Almond Crumbleby Everyday FoodServes 81 cup plus 1 tablespoon all-purpose flour (spooned and leveled), divided, plus more for work surface3/4 cup granulated sugar1/2 teaspoon fine salt, divided6 cups fresh cherries, pitted and halved, or jarred cherries, drained1 teaspoon pure vanilla extract1 homemade or store-bought pie crust in a deep-dish 9-inch plate1 large egg white, lightly beaten1/2 cup light-brown sugar1 stick cold unsalted butter, cut into pieces1/4 cup almondsPreheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, stir together 1 tablespoon flour, granulated sugar, and 1/4 teaspoon salt. Stir in cherries and vanilla. Brush crust with egg white and fill with cherry mixture.In a food processor, pulse together remaining 1 cup flour and 1/4 teaspoon salt. Add brown sugar, butter, and almonds; pulse until large pieces form. Scatter crumble over cherry filling.Bake on middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until topping and crust are golden, 45 minutes. Tent pie loosely with foil; bake until juices in center are bubbling, 30 to 45 minutes more.Transfer to a rack and let cool. Serve warm or at room temperature.

Bacon Feta Burgers8 slices bacon11/2 pounds ground beef chuck4 ounces feta, crumbled (1 cup)Coarse salt and ground pepper4 whole-wheat hamburger buns, split and lightly toasted4 leaves Bibb or Boston lettuce1 large tomato, sliced crosswise1. In a large nonstick skillet, cook bacon over medium-high until fat is rendered and bacon is browned, about 5 minutes, flipping halfway through. Transfer to paper towels to drain. Form beef into 8 thin 5-inch patties. Top 4 patties with 1/4 cup cheese each, leaving a 1/4-inch border, then top with remaining patties. Pinch edges to seal; season burgers with salt and pepper.2. Pour off fat from skillet, wipe clean, and heat over medium. Add 2 burgers and cook until dark brown and firm to the touch, about 10 minutes, flipping halfway through. Repeat with remaining burgers. Serve burgers on buns with bacon, lettuce, and tomato.

Husk CheeseburgersCheeseburgersOne 3-pound fresh boneless chuck roast12 ounces fresh flank steak3 ounces bacon, preferably Bentons3 tablespoons unsalted butter, at room temperature10 hamburger buns, preferably potato rolls1 cup shaved white onion20 slices American cheese50 Bread-and-Butter PicklesFor the sauce:1. Combine all of the ingredients in a large container and stir together to blend well. Cover, and refrigerate. (Tightly covered, the sauce will keep for up to 5 days in the refrigerator.)For the cheeseburgers:1. Grind the chuck, flank steak, and bacon through a meat grinder fitted with the large die into a bowl. Mix gently to combine. Then run half of the mixture through the small die. Mix the two together.2. Portion the meat mixture into twenty 3-ounce patties, about inch thick (each burger gets 2 patties). If not cooking right away, arrange on a baking sheet, cover tightly with plastic wrap, and refrigerate. (The patties can be refrigerated for up to 1 day. Remove from the refrigerator about 30 minutes before youre ready to cook; its important that the patties are not ice-cold when they hit the hot pan.)3. Generously butter the tops and bottoms of the buns. Toast on a griddle until nice and golden brown. Reserve.4. Heat two 12-inch cast-iron skillets until as hot as possible. Divide the patties between the two hot pans. When the patties are nice and charred, about 2 minutes, flip them over and cook for 2 minutes more for medium. Place the onion slices on 10 of the patties. Place a slice of the cheese on all of the patties and allow it to melt, about 30 seconds. Stack the non-onion patties on top of the onion patties. Remove from the heat.5. Smear both sides of the buns with special sauce. Place 5 pickles on the bottom half of each bun. Add the burger patties and top with the top halves of the buns. Serve at once.

MACARONI AND MEAT CASSEROLE1 lb. ground beef1 medium onion, chopped1 medium green pepper, chopped1 clove garlic, minced1 can (15 oz.) tomato sauce1 jar spaghetti sauce with mushrooms1/2 teaspoon salt1/2 teaspoon pepper8 oz. macaroni1-1/2 cup grated American cheese1 pkg. (6 oz) Mozzarella cheeseBrown the ground beef with onion, green pepper and garlic. Add the tomato sauce, spaghetti sauce, salt and pepper. Cover, reduce heat, and let simmer for 1 hour.Cook the macaroni according to package directions. While hot, toss with the cheese. In a 9x13 inch casserole dish, layer the sauce, macaroni mixture and mozzarella in layers until all is layered, ending with mozzarella. Bake at 375 degrees for 20-25 minutes. Yield: 6 servings.