Winter’s answer to sangria. Zinfandel, Cabernet, Beaujolais, or Bordeaux each works to a fare-thee-well.
You’re not going to believe how easy it is to create this tartly sweet grape granita. Really. You wanna make a bet?
Sorta like potato gratin, except the nutty, cheesy white sauce swaddles leaves of spinach, not sliced spuds. Sure beats salad.
Sugar and spice and everything nice—that’s what you’ll find in this magnificently spiced traditional Southern pie.
We’ll take this sweetly tart mingling of muffin and coffee cake any time someone cares to plunk a slice down in front of us.
Behold, an exquisitely simple, sophisticated soup with a subtle celery root flavor that’s certain to make you swoon.
An autumnal take on classic summer pudding that melds booze and berries and apples and plums to really quite lovely effect.
This is one besotted bird. As in blotto. Blitzed. Buzzed. Boozy. Not that we’re complaining. Nope. Not at all.
Think you don’t like broccoli rabe? Think again. We defy you to try this butter-blasted kin to broccoli and not be converted.
What to do with late summer abundance? Chef Alain Ducasse’s fancy-pants interpretation of a Provençal classic.
Perhaps the quickest pickles ever, these tongue-tinglingly tangy specimens come together in minutes. Bet you can’t eat just one.
This simple godsend of a side dish means not just superbly satiating spuds but a respite from turning on the oven.
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