by Bon Appétit
When made with fresh lime juice--and without triple sec--the Margarita is a revelation. We shared our four steps to making the best-ever classic version. But for those of you who are into bucking tradition, why not shake up the drink with these feisty new flavors?
Muddle 3 blackberries with agave syrup in a cocktail shaker until berries are lightly crushed and juices are released. Continue with our classic recipe.
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Muddle 2 thin rounds jalapeno with agave syrup in a cocktail shaker until peppers begin to fall apart. For a less spicy version, remove the seeds first. Continue with recipe.
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Steep 1 hibiscus tea bag or 1 tsp. dried hibiscus flowers with 4 oz. hot water for 10 minutes. Discard tea bag and let tea cool. Gently spoon some tea over the classic margarita, forming a red layer on top.
And hey, you frozen Margarita drinkers: You can turn any of these cocktails into a summer-friendly slushy by pureeing them in a blender with two cups of ice. It might not be authentic, but that's okay--we won't judge. Just enjoy it.
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by Bon Appétit
SUPPER CLUB PICK
My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an