All the usual suspects—butter, sugar, eggs, nuts, and, natch, bananas–are here, save for gluten. Honestly? We were so tempted by the loaf’s taste and texture, we didn’t even miss it.
Some consider this Catalan classic to be the great Spanish acquisition considering how it’s so very versatile (and vegetarian).
A retro classic with a velvety coconut custard buried beneath billows of sweet, luscious, airy meringue and cushioned by a tender, flaky, buttery lard crust. You’re welcome.
Made with both almonds and brown butter, this little number from Dorie Greenspan is the love child of sole amandine and sole meunière.
What makes this recipe special is the venison is basted with an apple-cinnamon cider, giving the peppery character of the venison a deeply autumnal flavor.
So long, Eggos. Helllloooooo, glutenless goodness. These little multigrain lovelies couldn’t be simpler—or more satiating.
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.
Roasting rainbow swiss chard is a treat during cooler weather when the leaves are no longer at their peak. A bit of olive oil is all you need.
For this boozy cocktail, bourbon, maple syrup, and lemon juice are shaken and served with a cinnamon stick garnish. Autumn sipping, anyone?
Our most requested recipe, this ridiculously rich dish takes its heat from andouille, its creamy comfort from grits smothered in cheese.
These sweetly savory scones take the traditional intertwining of Cheddar and apple and make it portable and pastry perfect.
Take a close look at this sandwich and you’ll realize you’re just a few ingredients away from feeling like a kid again.
This boldly flavored classic Portuguese cake with an unforgettable crumb smacks of citrus in a way that no other cake can. The secret? A fruity olive oil, winter oranges, and this recipe.
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