There’s no actual pumpkin in this pumpkin spice toffee, but you still get that familiar autumnal loveliness.
GF? Yep. Paleo? Yeah, that too. Devoid of anything that would offend a vegan? Check. Talk about a recipe for a happy Thanksgiving.
Roast butternut squash. Nutty whole grains. Fragrant fall spices. Bitter radicchio. Sweet dates. Our sorta salad.
Deeply satisfying, these baked pumpkin donuts are gluten-free, paleo-friendly, and doused with maple and bacon or dark chocolate.
“Intensely maple-y.” “Amazing.“ “Much easier than making pie.” “A recipe I’ll make again and again.” That’s what folks are saying about these.
“A beautifully seasoned, boldly spiced, highly aromatic, succulent, handsome chunk of pig.” That’s what folks are saying about this.
One taste of these sweetly sour little lovelies and we assure you, you’ll be convinced that yes, the world needs pickled grapes.
“An absolute knockout!” “Wowzers!” “Incredibly moist.” “Just like banana bread.” That’s what folks are saying about this recipe.
An incredibly easy and exquisitely spiced embellishment for everything from pumpkin pie to quick breads.
“Moist and rich and not too sweet and airy.” “Delicious, indulgent, adult- and kid-pleasing.” “Perfect.” That’s what folks are saying about this.
This yeasted sour cream dough goodness is the foundation for a rich dough that tastes equal part bread, cake, and pastry.
Shatteringly crisp skin. Tender meat. And a stovetop that isn’t spattered with grease. This is going to change your weeknight chicken game.
Too much of a good thing can be wonderful. Witness this macaroni and cheese with fontina, Gorgonzola, pecorino, and Parm.
“Outstanding!” “This is a sophisticated uptown chili.””This recipe is the bomb.” That’s what folks are saying about this recipe.
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