This s’mores pie captures everything you love about the classic campfire treat in one slice. It starts with a buttery graham cracker crust filled with a silky chocolate custard made with hot cocoa mix for that nostalgic milk chocolate flavor. Feel free to use a store-bought graham cracker crust to save time! A little whipped cream is folded into the custard to keep it light and mousse-like, and it's all topped with a billowy toasted marshmallow meringue. The result is gooey, creamy and completely irresistible. —Hetal Vasavada, San Francisco, California

Why pay $6 for a loaf of sandwich bread when you can make one at home for just $2.52? This soft, fluffy bread is my go-to for everything from grilled cheese to French toast. It’s a one-bowl, no-fuss recipe that uses instant yeast. Instant yeast doesn't require blooming or warm liquid, it’s cheaper than active dry yeast, and it has a much longer shelf life. The bread gets its cloud-like texture from a triple proof, which gives it extra time to develop gluten and build structure, resulting in a softer, airier crumb. Each rise allows more gas to form and stretches the dough gently, creating that pillowy texture you want in a good sandwich bread. Brushing the loaf with melted butter before and after baking gives it a golden crust and a glossy finish. It’s a simple step that makes homemade bread taste (and look) bakery-level! —Hetal Vasavada, San Francisco, California

I grew up watching my Ba (grandmother) brew chai every single day, adjusting the spices by instinct and never measuring a thing. This iced chai is my simpler summer version of her classic recipe, using strong CTC tea, crushed cardamom and cinnamon. CTC tea stands for Crush, Tear, Curl, a method that turns black tea leaves into tiny granules of tea. It brews quickly and delivers a strong, tannic flavor that’s the backbone of authentic Indian chai. Leave your expensive whole tea leaves for another day: If you’re making chai, you have to use CTC tea. Lipton's black tea is a good option. To make this chai as traditional as possible, I prefer a higher ratio of milk to water. It creates a richer chai with tons of body. Unlike the weak, sugary chai you’ll find at many cafes, this one is bold, creamy and deeply spiced—just the way it should be! —Hetal Vasavada, San Francisco, California