“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 spectacularly sweet and gooey maple walnut bars.
Not your everyday mashed potatoes, these are ridiculously rich and comforting thanks to butter, sour cream, Parmesan, roasted garlic and caramelized onions. Any leftovers freeze and reheat beautifully.
Rest assured, the spirits summoned for this ghostly gin and tonic gelatin hail from a bottle, not the supernatural. Whew.
We like to imagine the smoke from these brats on the grill shape-shifting into a come-hither motion like in those old-time cartoons.
You’re gonna be astounded at just how easy pretzel rolls are to make at home. And yes, they taste like the real deal—just like a German soft pretzel.
“Irresistible.” “The perfect combination of sweet, salt, spice, and crunch.” “We. Can. NOT. Stop. Eating. Them.” “Absolutely perfect.” That’s what folks are saying about these candied pecans.
Brimming with a mountain of sweet apples and redolent of sugar and spice and everything nice, this homemade pie is likely to convince you to leave behind the motley mix of pie apples from your past.
Bacon. Bourbon. Boom. The smokiness of cured pork lends its subtle loveliness to the South’s smoothest booze.
Intoxicatingly aromatic browned butter and pumpkin spice coalesce with ooey, gooey, marshmallow, butter, and cereal to make these not-too-sweet treats all grown up.
In serious need of comfort food? Time to change into your baggiest sweatpants—the ones with the no-longer-elastic waistband.
Schiacciata All’uva is an autumn Tuscan tradition that’s essentially flatbread smothered with jammy magnificence.
Authentic German-style soft pretzels with dark and burnished crusts, yeasty and chewy centers, and, natch the irresistible crunch of coarse salt.
A classic hanky panky calls for gin, sweet vermouth, Fernet Branca, an orange twist, and, after the first sip, a ginormous grin. There’s a reason it’s a classic.
Tender, buttery, and enhanced with a subtle citrus lilt. Just as Proust would have wanted. (No madeleine tin? No worries. They’re just as lovely made in a mini-muffin pan.)
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