This Sugar Syrup Recipe is suitable for most recipes calling for simple syrup. Use at your discretion, depending on how sweet you like things.
These corn bread batons bake up crisp on the outside, with a fine crumb on the inside, and ready to sop up as much butter or gravy as you wish.
The essence of autumn, this recipe juxtaposes tender root vegetables, crunchy Marcona almonds, nutty brown butter, and the lilt of lemon.
What’s an un-pumpkin pumpkin pie? It’s pie made with caramelized butternut squash, spices, and a splash of brandy. It’s subtly different than the classic yet still oh so perfect for Thanksgiving.
This easy pie crust is just that: Easy. High-fat European butter gives it its richness and superb flakiness. Use this pie crust for all your baking.
Disturbing contact with holidays nuts in his youth caused David to be a bit militaristic when it comes to cooking with nuts. Once a nut…oh, you get the picture.
This sautéed onions, chestnuts, and bacon recipe is salty, caramel-y, and ideal-y as a Thanksgiving side dish.
All the usual suspects—butter, sugar, eggs, nuts, and, natch, bananas–are here, save for gluten. Honestly? We were so tempted by the loaf’s taste and texture, we didn’t even miss it.
A retro classic with a velvety coconut custard buried beneath billows of sweet, luscious, airy meringue and cushioned by a tender, flaky, buttery lard crust. You’re welcome.
In our latest podcast, Dorie Greenspan discusses her new book, Around My French Table, and learns she is the recipient of a long-held crush.
In the hands of chef Suzanne Goin, cipollini become something magical as she coaxes them into submission in her Cipollini-Bleu de Gex Tart.
What makes this recipe special is the venison is basted with an apple-cinnamon cider, giving the peppery character of the venison a deeply autumnal flavor.
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