A decidedly Umbrian dish in which pork sausages and plump grapes are coaxed to tender goodness and jammy sweetness, respectively. You’re welcome.
These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.
David’s sautéed onions, chestnuts, and bacon recipe is an ideal Thanksgiving side dish. It’s salty, sweet, and caramel-y. Who can resist that?
This recipe for dandelion greens sauteed in duck fat is a definite Weeknight Winner™ around LC. Use any sturdy greens if you’re not a dandelion dandy.
A baseball classic. Although our take on classic caramel corn is somewhat more delicate and buttery than the stale sort found at the ball park–and won’t last longer than an inning.
A rib eye of Flintstonian proportions deserves a side that can stand up to its mammoth beefiness. Sweet potatoes puréed with butter galore do quite nicely.
For this boozy cocktail, bourbon, maple syrup, and lemon juice are shaken and served with a cinnamon stick garnish. Autumn sipping, anyone?
This little moment of lusciousness takes all of minutes to toss together. Just tear the figs, rip the cheese, and drizzle with oil. Badda bing.
This Southern staple amps up stone-ground grits with ample white Cheddar. We think we’ve found home in these cheese grits.
Don’t care for broccoli? Just toss it on the grill. It’ll take on a beguilingly earthy, smoky quality that’s actually quite hard to resist.
Pretty in pink is this lovely sorbet, thanks to the inclusion of the entire apple, blush red peel included, as well as a little Geürztraminer for sweet sophistication.
This classy little number shamelessly flaunts its herbal notes, making it as suave and cosmopolitan as far more complicated, not to mention classic, cocktails.
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