Forget whole grain, naturally sweetened cookies. For holiday gift-giving, nothing beats old-fashioned, sugar-filled treats, like this trio of Southern-style confections from Kate Williams.
Fight your fear of pie-ing! Stephanie Rosenbaum takes you through a photographic step-by-step to make Better than Pumpkin Pie, the Thanksgiving classic made with fresh roasted squash. Plus, learn her secret shortcut for a no-fail, splendidly flaky all-butter crust.
These next few weeks, pumpkins will be everywhere you look. Which means everyone you know will be baking their favorite pumpkin quick bread, pumpkin cookies, or pumpkin muffins these days. This yeasted version is a little more unusual. It makes a great base for turkey sandwiches slathered with mayonnaise and cranberry sauce; it’s also wonderful for breakfast toasted and spread with apple butter.
Sorry, greenies, there’s nothing edible to be done with last night’s scorched jack o’ lantern. But you’re not missing much: the real secret about any pumpkin, even the sweet little ones, is that they’re just not all that tasty. Compared to even that supermarket workhorse, the beige-skinned butternut, even the cutest pumpkin is all bark, no bite.