This is delicious, but beware, it disappears quickly! Try different variations with caramel and toasted pecans or cranberries and herbs. Mix it up with a combination of sweet, salty, and savory toppings for full flavor.
Warm up your kitchen with the aromas of fall cooking. All you need is one bowl and one pan to finish this cake!
Serve on a toasted whole-wheat bun with Sriracha mayonnaise, sliced pickled jalapeños and crispy lettuce, or sweet pickles, ketchup and mustard if you prefer. Or make this a main course option for vegetarian guests!
Kabocha squash is a type of winter squash, also known at the Japanese pumpkin. It has a green skin, orange flesh and is great for roasting and steaming.
Roasting the radishes mellows out any bitter flavor and makes them a truly delicious treat!
Serve this South African version of moussaka with a scoop of yellow rice on the side, topped with mango chutney. Use ground lamb or beef instead of turkey if you prefer.
This hearty breakfast bake is a great way to use up day-old bread. Avoiding gluten? Just substitute gluten-free bread. Maple-glazed pears or bananas are delicious instead of apples, too!
Serve as an appetizer course, or with a hearty bowl of soup on a chilly evening. The combination of pears with walnuts and blue cheese is a classic! Substitute fresh spinach for the arugula if you prefer.
This moist cake is a crowd-pleaser for tea time or dessert. You could also spoon the batter into prepared muffin tins for individual streusel-topped cupcakes (adjust the cooking time to 30 minutes and test with a toothpick for doneness).
This is a fresh and bright spread or dip with a spicy kick, depending on which peppers you use. It’s great as a sandwich spread or mixed in with rice and vegetables.