This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.

Looking for a little extra Southern flair in your sweet tea? Iced tea meets the famed Mint Julep in this non-alcoholic recipe.

8 cups water, divided
3 tea bags
1/4 cup fresh mint leaves
1 cup sugar
Place half of the water in a saucepan over high heat. Add the tea bags and mint leaves and bring to a boil. Reduce the heat to a low simmer, cover, and let cook for 10 minutes.
Strain the mixture into a pitcher. Add the sugar and stir until it is dissolved. Add the remaining water and mix.
Serve over ice or chill in the refrigerator until ready to serve.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.

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