These roasted garlic and fennel bagels get their flavor from a whole bulb of garlic and ground toasted fennel seeds.
A little sweet, a little spicy, this pineapple habanero jam is perfect on top of a slice of crunchy toast with a shmear of soft goat cheese or mascarpone.
If you’re going to give the gift of a cookbook, you’ll want to give the gift of something helpful to go with it.
With just one sprig of rosemary and almost a cup of mini chocolate chips, this loaf cake is fresh and fragrant with just the right amount of bittersweet chocolate scattered throughout.
This homemade pasta dough is infused with the most classic of fall flavors: pumpkin spice. It’s warm and slightly nutty, all it needs is a quick brown butter and sage sauce to shine.
This classic turkey gravy can be made ahead and frozen up to 3 months before you plan to serve it, meaning no more frantically whisking turkey drippings on Thanksgiving day to make gravy when what you really want to do is sit down and eat.
Just because you don’t have enough guests to make a whole turkey for Thanksgiving doesn’t mean you can’t still eat turkey and stuffing.
These pretzel bagels are the best of both worlds — deeply browned, salty pretzel exterior with a chewy, dense bagel interior.
This broccoli quiche tart is perfect for breakfast, lunch, or dinner. Serve with a side of baked beans.
The perfect “oops I meant to put a vegetable on the table and forgot until 5 minutes before dinner” salad.
This BBQ pulled pork pizza is topped with tender, crispy shredded pork, a sweet South Carolina BBQ sauce, red onions, and lots of cheese.
A toasted hazelnut ice cream base with crunchy shards of buttery, caramelized homemade hazelnut praline.
South Carolina BBQ sauce is a little sweet, a little tangy, not spicy at all, and just extremely, extremely good.
This shaved Brussels sprouts salad is topped with bacon bits, dried cranberries, candied nuts, and a warm maple bacon vinaigrette.