There’s something about short days and cold weather that make cake seem like a reasonable breakfast option. Especially if said cake generously spiced, laden with pumpkin (vegetables!) and sprinkled with a cinnamon-scented brown sugar pecan streusel. I’m usually more of a savory breakfast person, but I just love this pumpkin coffee cake. It’s just the …

If the world is divided into cake people and pie people, there’s a special subset of pie person that’s a tart person. The difference between pies and tarts is murky. Both are round with crust and some kind of sweet or savory filling. One can make generalities: pie pans have sloped sides and tend to …

I’m always on the lookout for fall and winter dishes that feel light and fresh but still seasonally appropriate. This mess of roasted butternut squash and Brussels sprouts in a red wine vinegar-based agrodolce (an Italian word meaning “sour and sweet”) lands on that intersection with wintry roasted vegetables hit with an extra punch of …

I have a confession to make. I don’t love pumpkin pie. I mean, it’s not bad, exactly. I don’t hate it. But it rarely lives up to what I want a special occasion dessert to be. At Thanksgiving, when dessert rolls around, I’m more likely to go for the apple pie, or, if I’m really …

This gingersnap tart crust is seriously easy. It’s even easier than my shortbread tart crust (and it’s chocolate variation), which is already a cinch to make. And this one is delightfully aromatic and brings gingery heat to your tart crust. This crust has only two ingredients: gingersnap cookies and butter. That’s it. (I know, the …

When it comes to Thanksgiving, I’m all about the sides. And my favorite side is stuffing. Or at least it is when it’s anything like this fennel and kale stuffing. Something with hunks of torn bread tossed in olive oil and toasted until golden. Something that feels classic in flavor-profile but has just enough extra …