We’ve tasted a lot of pasta alla Norma recipes in our day, and we gotta say, after trying this one, we’re calling it quits on our search for the perfect recipe. Because this is it.
Make ahead and then, the next morning? Revel in your cleverness as everyone tucks into this lush, cheesy, pumpkin-filled brunch.
Antoni Porowski knows a thing about food, including how to make a cheesy, satisfying dinner that still includes healthy veggies.
What’s spookier than a skeleton? Disembodied bones. Although these meringue bones are surprisingly and sweetly irresistible.
A sweetly spiced upgrade to trail mix, this snappy little snack is perfect for autumn eating. Serve as an appetizer or just a little pick-me-up.
A more exotic take on the traditional thumbprint, the addition of fig jam takes these beauties to an even better place. Sweet, warm, and gorgeous.
Looking for an easier way to cook quinoa? This recipe, from America’s Test Kitchen, takes the trickiness out of this amazing ingredient.
A most gratifying use for a gangly gourd, this silken butternut squash soup all but defines autumn.
Not just a hit with kids, this chocolate and peanut butter pudding is rich, creamy, and pretty darn irresistible.
Blueberry buckle is so easy to make but so hard to forget. Seriously–crispy edges, jammy blueberries, and tender cake in between. It’s perfection.