What’s not to love about Brussels sprouts–yes, Brussels sprouts–when they’re buried beneath nutty, buttery Gruyere? Nothing. Nothing at all.

One way to down your sweet potatoes? Drown them in butter, sugar, bourbon, and maple syrup. It’s The Southern Way. And we can’t say as we have a problem with this.

This sassy little something to go with your Thanksgiving turkey requires just cranberries, orange, sugar, booze, and a blender. Nope, it’s not a cocktail.

We used to get our gratins and escalloped confused. But then we figured out that gratins contain cheese, escalloped just milk or cream. Guess which one we prefer?

Drunken pumpkin? Punken drumkin? Drumpin punkdrunk? This innocuous seeming slice boasts just a tad more, uh, character than your typical pumpkin pie.

This all-butter, no-fuss pastry crust comes together with ease and flakiness thanks to a little well-worded hand-holding that caters to pastry-making virgins.

It never ceases to confound us when something as common as cinnamon rolls turn out divinely inspired. Want to know what we mean? Just make these.

A lovely labor of love, this lasagna buries fresh pumpkin pasta beneath a classic quartet of cheeses–mozzarella, Gorgonzola, Fontina, and Parmigiano. Might wanna loosen your belt.

Spectacular handmade noodles that take their lovely color and subtle flavor from the sweet and vibrant flesh of pumpkin or whatever winter squash you fancy.

An all-purpose white sauce that melds rich, creamy, and nutmeg-y, béchamel is nothing but milk, butter, flour, salt, pepper, and a pinch of spice. Simple, yes?

Simply stunning and stunningly simple, these fancy pants pears are steeped in a cinnamon-y syrup & napped with a caramel-y coffee sauce. Grab your spoon.

A teetering tower of autumnal goodness that isn’t only stunning to behold but ridiculously healthful given its cabbage and apples and pomegranates, oh my.

There’s melting the morning after Halloween, ‘though it ain’t who you expect. Instead it’s a ridiculously indulgent treat to trick kids into drinking their milk.

Forget bobbing for apples. Try this equally enticing apple-y endeavor instead. It requires far less effort yet yields way more caramel-cloaked gratification.

Boletus edulis–that’s the fancy-pants name for porcini–is hardly a come-hither sort of name, but with a taste like this, who cares?

These beauties aren’t unlike the classic sugar cookie in terms of ease and appeal, they’re just a littler richer, a little spicier, and a lot less expected.

Plop some hot peppers in a bottle of booze and set it aside for as long as you can resist. What could be easier? And you get bragging rights to a boozy condiment.

“Beautiful.” “Filled with flavors.” “A tad spicy.” “Simple.” “Perfect!” That’s just a taste of what our testers are saying about this soup. Sort of makes you want some, doesn’t it?

Words escape us as to just how incomparable this made-from-scratch grape jam is compared to store-bought. But that smile certainly says it all.

Comfort finds us in unexpected ways. And thank goodness for that–or rather, thank goodness for this not-too-sweet, subtly apple-y quick bread.