Caramel apples are a great treat to make with the kids, but keep in mind that the caramel will be very, very hot. If you’re doing this with younger kids, it’s best if an adult dips the apples and lets them cool a moment before the kids dip them into whatever dipping items they wish.
Turn the Sweet Potato Soup Base into a meal with spicy chorizo, hearty chickpeas, and vibrant green kale. This makes a truly beautiful bowl of soup. If you’d rather keep this soup vegetarian, try the grain-based chorizo substitute from Field Roast, one of the first meat substitutes I’ve actually liked. It’s available in natural food stores in almost every state and through www.fieldroast.com.
Hands down, my favorite part of Thanksgiving dinner is the stuffing. I like to make it in the slow cooker because it comes out extra moist with crisp edges. Prep perk: This comes in handy when you run out of oven space for large family gatherings. Because the lid of the slow cooker traps a lot of condensation, I place a kitchen towel under the cover, which catches the steam, so the stuffing doesn’t get mushy.
These tacos are piled high with everything I love—grilled skirt steak, red cabbage, and avocado—but the real star is the pickled red onions. They add a zesty tang and crunchy texture, as well as a lovely splash of pink color. I usually let them marinate longer than mentioned here (I tried to keep the recipe within 30 minutes). If you have the extra time, by all means, let them marinate for a few hours.
Certain recipes commit themselves to memory, and apple crumble is one of them. Once you have made it a few times you will be able to whip it up easily, even without the recipe. It is simple to make and quite forgiving if some of the ratios are slightly off. There is an intuitive element to savoury cooking that is difficult to replicate in pastry making. So much of what we do is based on science and exact measurements, so it is rare that you are able to tweak as you go along, but this is a recipe that allows you to do that. We love the idea of offering recipes that may well become a part of your roster of go-to desserts.
Thanksgiving just doesn’t feel the same without this creamy casserole, so I have re-created it Against all Grain–style, without the heavy cream, MSG, or gluten. I could eat the mushroom sauce in this dish by the spoonful.
My friend Sarah Chase worked with the Butterball hotline for years. For Thanksgiving they test various methods to figure out the best way to cook turkeys and every year the same method wins: 325 degrees and no basting! Lots of truffle butter under the skin also makes this the moistest turkey you’ll ever eat. The best news is that the pan juices are so delicious with fragrant truffles that you don’t even need to make gravy.
Both apples and cranberries are at their best in the fall. This recipe brings together these two great autumn flavors to make a delicious warm drink.
Few things in the kitchen are as delicious to eat or as simple to make as a bubbling pan of mac ’n’ cheese. That’s why I love trying different variations of the classic dish. In this version, tomatoes and oregano add lots of familiar flavour. Whatever version you make, though, nothing beats the satisfaction of doing it yourself!
Chia seed jam has been my go-to quick-and-easy jam recipe for years. While not a traditional jam by any means, I certainly don’t miss all the refined sugar of traditional versions when I enjoy this fresh, vibrant spread. You can use any kind of berry you prefer, and have fun changing it up with different mix-ins like lemon juice or zest, orange juice or zest, vanilla bean seeds or extract, cinnamon, cardamom, and any other spices or extracts you enjoy. Since berries vary in terms of sweetness, feel free to adjust the sweetener to suit your own taste with each batch. You’ll be happy to know that chia seed jam also freezes well. I like to portion individual servings into a silicone mini-muffin tray, freeze them until they’re solid, and then pop them out and store them in a freezer bag. This way you can have chia seed jam ready anytime! Simply thaw it in the fridge or at room temperature. If I’m making overnight oats, I will often thaw a cube of chia seed jam in the fridge overnight while the oats thicken. Then it’s all ready for me to enjoy in the morning without any fuss. How’s that for easy?