Dessert for breakfast. That’s the best we can do to convey–in words as opposed to moans, anyways–what this maple-candied bacon recipe means to us.
Dessert and dinner wrapped into one, this clever little recipe from Dorie Greenspan crumbles spice cookies into creme fraiche and cloaks chicken in it. Sugar and spice and everything nice.
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.
This sautéed onions, chestnuts, and bacon recipe is salty, caramel-y, and ideal-y as a Thanksgiving side dish.
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.
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