If you're looking to move beyond a simple, basic crust this season, there are a host of next-level pie crust design techniques out there to inspire your creations.
An updated look at the cinnamon buns I make for Christmas morning each year. Inspired by the recipe in Lotta Jansdotter's book, Handmade Living, these cinnamon buns are made from a cardamom-flecked, buttery yeast dough with a classic cinnamon-sugar swirl.
The most interesting carrot recipe I've attempted in a long time - infused with fragrant spices like saffron, cumin, and cinnamon. Punctuated by dried fruit, savory from caramelized onions and tomatoes, with spots of fresh, green herbaceousness from mint, and chiles, and cilantro. Things just get increasingly delicious from there.
A simple salad made with crunchy lettuces, a garlicky, melted lemon butter dressing, and shaved endives, delicata squash, avocados, and pepitas.
Hot, gin-marinated olives. I used big, green Castelvetranos tossed with a mixture of gin and olive oil, big swatches of lemon peel, lots of herbs. Feta cubes were the finishing touch.
Popovers are the most delightful thing my oven produces - sky-high and billowy. Here's my go-to recipe, a few tips, and the overall technique I use.
A beauty of a carrot salad - tricked out with chickpeas, chunks of dried pluots, sliced almonds, and a toasted cumin dressing. Thank you Diane Morgan.
Winter citrus juice + bourbon + a bit of maple syrup, chilled, and served a tiny glass, is good.
The citrus gin sparkler you want to be drinking.
Gougères - I have these little cheese puffs in my freezer, ready to bake, nearly always. This version, a favorite, is made with whole wheat flour, sharp white cheddar cheese, fennel, and ale.