The perfect special occasion recipe—birthdays, dinner parties, Christmas—that comes already wrapped like the gift that it is.
“Transcendent” is how the author describes these rugelach. We’d like to add “flaky,” “tender,” and “perfect” to the list of apt adjectives.
Yes, lard. In a cookie. The rendered pig fat lends the biscochitos their trademark flaky texture. The truth lies in the taste. Swear.
It’s the most wonderful time of the year thanks in no small part to candy canes everywhere—even in this chocolate bark.
No artificial colors. No icky preservatives. Just a lotta charmingly shaped sprinkles in exactly the shades you desire.
We like to think of cheese blintzes as the original breakfast burritos, though truth be told we like them just as well for dessert.
Leftover turkey never had it so swell as in this iconic, incredible hot brown sandwich made with bacon and bubbling hot cheese sauce.
The pumpkin spice everything craze has left some of us less than enthusiastic about pumpkin spice anything. Until this.
The spectacular thing about this pumpkin macaroni and cheese recipe? Its magnificently indulgent nature.
Butternut squash, sage, and brown butter haunt this velvety rich quiche that flaunts its jewel-toned hues on your holiday table.
“Silky.” “Creamy.” “Tangy.” “Sweet.” That’s what folks are saying about this pie that tastes like poor man’s cheesecake.
Deeply satisfying, these baked pumpkin donuts are gluten-free, paleo-friendly, and doused with maple and bacon or dark chocolate.
“Intensely maple-y.” “Amazing.“ “Much easier than making pie.” “A recipe I’ll make again and again.” That’s what folks are saying about these.
“A beautifully seasoned, boldly spiced, highly aromatic, succulent, handsome chunk of pig.” That’s what folks are saying about this.
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