Here’s a nifty little trick. Reduce maple syrup until sticky, infuse it with spice, and rely on it to impart its ridiculously intense essence to pecan pie.
An effortless, elegant side that fancies up the form as well as the flavor of two enduring entertaining icons: the stuffed mushroom and Thanksgiving stuffing.
No mere mash, this creamy potato puree owes its uber velvetiness to indecent amounts of butter and cream. Oh yeah.
What’s not to love about Brussels sprouts–yes, Brussels sprouts–when they’re buried beneath nutty, buttery Gruyère? 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 we have a problem with this.
We used to get our gratins and scalloped potatoes confused. But then we tried this gratin. Guess which one we prefer?
Crisp, burnished skin and moist, impossibly tender meat can be yours. The only trick? Not catching the house on fire.
Drunken pumpkin? Punken drumkin? Drumpin punkdrunk? This innocuous seeming slice boasts just a tad more, uh, character than your typical pumpkin pie.
This sassy and simple sauce draws on just cranberries, orange, sugar, booze, and a blender. And no, it’s not a cocktail.
A lovely labor of love, this lasagna buries fresh pumpkin pasta beneath a quartet of cheeses–mozzarella, Gorgonzola, Fontina, and Parmigiano. May wanna loosen that belt.
These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.
This pretty little number is sweet and tart and sassy enough to hold its own against all manner of menus, whether holiday or more humdrum.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail