Beer, not cider, is the stealth ingredient in these rings of apple-y goodness. The malty hoppiness deepens the fritter’s flavor, the carbonation ensures an ethereally airy texture. Nifty, eh?
This unorthodox Italian nougat, or torrone, adds cherries and almonds to the classic pistachios. Talk about being decked out in Christmas bling.
Leave it to New Orleans to create a liquor to replace absinthe. These boozy jellied shots are redolent of their namesake citrus and anise-flavored absinthe alternative.
Doberge cake is the birthday cake of New Orleans. The most popular is a Doberge with a lemon-iced cake on one side and a chocolate-iced cake on the other.
Hazelnut thyme matchsticks are thin, crisp crackers made with ground hazelnuts, cheese, and butter. The matchsticks are perfect with soup or as a snack.
This Italian pear, basil, and pecorino Toscano salad is a perfect fall dish. The sweet pears, pungent basil, and meaty pecorino Toscano play well together.
This roasted butternut squash pie is the ideal dish to whip up when you have hearty eaters, vegetarians, and vegans coming for dinner. They’ll all love it.
These little cabbages just don’t seem like their usual selves, not when thinly sliced and sautéed like they are here.
This oyster stew, rich with cream and plump with oysters, is a classic and consummate first course for Thanksgiving or Christmas.
Fresh popovers, flavored with ground hazelnuts and zesty herbs, are a Thanksgiving must. Making these popovers is easy because the batter is made ahead then baked off right before dinner.