And you thought talking politics with Aunt Em was fun after she’s had a few sips of wine. Just wait’ll you slip her something stronger.
This sneaky sable, a French shortbread of sorts that’s crisp on the outside, tender on the inside, is going to rock your world.
Cranberries and sugar. Two things you probably have in abundance at the moment. May as well put them to extra sparkly use.
An impressive use for those pesky odds and ends that remain after slicing and dicing roots and tubers. Grandma’d be proud.
Sangria, dressed in white, with the help of Riesling, honey, sharp ginger liqueur, sweet Meyer lemon juice, and fall fruits.
At long last, a slice of pumpkin pie is complete in and of itself—no dollop required. Pumpkin and meringue. So happy together.
Yeah, yeah, we know. You don’t need a recipe for Yukon golds, butter, milk, and salt. Or so you think. Try this and get back to us.
Authentic barbecue flavor in your own backyard. No smoker required. (No smoking experience required, either, for that matter.)
Ridiculously smooth and earthy and complex. That’s what we think of this sauce. But don’t take our word. Tasting is believing.
This little make-ahead number is easy as can be, requires no coveted stove-top space before the big meal, and tastes, well, wow.
With its crisp, nubbly coating and moist, insanely tender meat, this is fried chicken perfection. Finger lickin’ good.
We swoon to short ribs prepared almost any way. But especially when braised with coffee and chiles. That is to say, this way.
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