Sorta like potato gratin, except the nutty, cheesy white sauce swaddles leaves of spinach, not sliced spuds. Sure beats salad.
Know what really satisfies? Making these DIY, gooey, peanutty, caramel-y, milk chocolate-y Snickers bars.
Pecans. Chocolate. Bourbon. Dunno about you, but that’s sufficient to make us forget all about that other traditional Thanksgiving dessert. Pumpkin who?
We swear that this whole grain risotto doesn’t taste nearly as healthful as it actually is. But don’t take our word for it….
You could call this sausages with mashed potatoes. But we sorta feel obliged to say bangers and mash. Faux British accent optional.
An autumnal take on classic summer pudding that melds booze and berries and apples and plums to really quite lovely effect.
A relatively ginormous riff on the iconic American snack cake, this Twinkie look-alike boasts an amped-up vanilla smack and ingredients you can actually pronounce.
Behold, the pie that prompted Beth M. Howard’s parents’ marriage proposal. One taste and we understood why. We think you will, too.
Think you don’t need a recipe for roasting spuds? Try this technique, which we think works to a faretheewel. Then get back to us.
This is one besotted bird. As in blotto. Blitzed. Buzzed. Boozy. Not that we’re complaining. Nope. Not at all.
It’s truly a shame that the pan sauce calls for just a half cup of Guinness. What, oh what, to do with the rest of that bottle of stout?!
Crisp at the edges. Chewy within. Peanutty through and through. A classic perfected. Pass the milk, please.
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