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.
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.
Wowsers! (We can’t really think of anything else to say about these stunning cookies, except they’re far easier to make than you’d expect.)
This little make-ahead number is easy as can be, requires no coveted stove-top space before the big meal, and tastes, well, wow.
We swoon to short ribs prepared almost any way. But especially when braised with coffee and chiles. That is to say, this way.
Entertaining is a cinch when you have really easy and reliable recipes, like this one, at the ready. Go on, call some friends.
This is definitely not the roast chicken of our childhood. And with all due respect, we couldn’t be happier about that.
Wouldn’t you rather dunk your biscotti in something sweetly boozy as opposed to strongly coffee-y? That’s what we thought.
An unconventional approach to apple pie that happily involves rum and lotsa butter. We guarantee it’s as memorable as the classic.
Cold-brewed iced tea as you’ve never quite experienced it before. (Dare we suggest an Arnold Palmer variation?) You’re welcome.
Cue the Red Stripe and the reggae, cuz this fast and easy flavor paste makes grilled jerk chicken that’s the real deal.
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