Fall

I found myself with a craving for a gingerbread Bundt cake. I had never actually made one before, but I had a clear picture in my head of what I wanted it to be. It needed to be fierce with the spices with enough ginger that you could feel the heat. But the ginger had …

Are there still people out there pretending that quiche is some kind of effete food? Because that’s bosh. When done well, quiche makes for a delightful savory breakfast or brunch (or even a mean lunch or dinner alongside a simple green salad). It’s rich with egg-and-dairy custard that makes for a lovely contrast with a …

These crispy-topped brown sugar bars are at once familiar and surprising. The ingredient list is short and grocery store and pantry-friendly. The combination of Rice Krispies (or whatever puffed rice cereal you choose) and chocolate is reminiscent of a Nestle Crunch bar. But this particular arrangement—a layer of crisp and buttery brown sugar cookie covered …

There’s something about short days and cold weather that make cake seem like a reasonable breakfast option. Especially if said cake generously spiced, laden with pumpkin (vegetables!) and sprinkled with a cinnamon-scented brown sugar pecan streusel. I’m usually more of a savory breakfast person, but I just love this pumpkin coffee cake. It’s just the …

I’m always on the lookout for fall and winter dishes that feel light and fresh but still seasonally appropriate. This mess of roasted butternut squash and Brussels sprouts in a red wine vinegar-based agrodolce (an Italian word meaning “sour and sweet”) lands on that intersection with wintry roasted vegetables hit with an extra punch of …

I have a confession to make. I don’t love pumpkin pie. I mean, it’s not bad, exactly. I don’t hate it. But it rarely lives up to what I want a special occasion dessert to be. At Thanksgiving, when dessert rolls around, I’m more likely to go for the apple pie, or, if I’m really …