There’s something about short days and cold weather that make cake seem like a reasonable breakfast option.
I’m always on the lookout for fall and winter dishes that feel light and fresh but still seasonally appropriate.
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.
This gingersnap tart crust is seriously easy.
It’s even easier than my shortbread tart crust, which is already a cinch to make. And this one is delightfully aromatic and brings gingery heat to your tart crust.
When it comes to Thanksgiving, I’m all about the sides. And my favorite side is stuffing. Or at least it is when it’s anything like this fennel and kale stuffing.