These oatmeal cookies have a seasonal twist, combining tangy tangerines and jewel-like cranberries with a buttery, chewy oatmeal dough.
Celery root, or celeriac, can be a bit intimidating if you’ve never worked with it before. Choose one that feels dense/heavy for its size. A sharp knife or heavy-duty veggie peeler will take care of the thick skin, no problem! The smoked paprika in this recipe adds an extra depth of smokiness to the caramelized notes of the roasted veggies, but feel free to use regular paprika for a milder flavor, or hot paprika if you like more spice.
Local Brussels sprouts are gracing our shelves, and just in time for the holiday season! Try brining your Brussels sprouts before roasting to get the perfect, salty, crunchy and tender bite.
These baked, smashed sweet potato rounds are so tender they will melt on your fork. Drizzled with herbed butter, sprinkled with Parmesan, and crisped to perfection, they make an appealing side dish to your fall dinner.
These are the ultimate fall cookies. Each bite is perfectly spiced and filled with delicious crunchy, chewy ingredients, sure to make you smile. Looking to make these vegan? Just substitute the egg with a flax seed egg. The maple sugar puts an extra special spin but no worries if you can’t find it, brown sugar or maple syrup will work just fine.
Slightly sweet challah dough spread with dark chocolate, nutty tahini and studded with the sweet and sour of dried cherries—these rolls are a perfect brunch treat.
These elegant panini sandwiches combine delicious caramelized onions with seasonal fresh figs and melting brie cheese.
Make ahead of time as an after-school snack for hungry kids, or jazz up breakfast oatmeal with a side of apple chips and dip. Chips will keep in an airtight container at room temperature for up to 4 days.
Serve these hearty sandwiches with baked beans, potato chips and bread-and-butter pickles for a fun, casual meal.