An easy cake to use up the last of a bottle of wine.
You may have already stocked up on decadent goodies from the store, but if the holidays dawned on you approximately six minutes ago, there is a good chance you can still make comforting treats with ingredients you already have in your pantry.
These boozy delights aren’t original (bourbon or rum balls have been a southern staple for eons) but I started making them a few years back when I wanted a pretty powdered sugar contrast on my Christmas cookie gift plates. They’re absurdly easy, decadent, and flexible to substitutions.
This recipe, a nod to Italian Pizza con Patate, doesn’t even require a sauce and comes together in a matter of hours. Cheese would be an obvious good addition, but one that, for possibly the first time, I don’t think is necessary. It’s potatoes on pizza. What more could you want?
In its classic form, fromage fort is not a fancy thing to begin with. If you have some cheese, some seasonings, and some alcohol (or sparkling cider, for non-alcohol folks) that isn’t overly sweet, you can make this yummy snack for yourself.
As desserts go, the only rival to my love for chocolate is sweet cream with warming spices. Rice pudding is a humble favorite of mine, breathtakingly easy and almost always within reach.
My 5 best pieces of advice for Thanksgiving cooking, even in a year as weird as this one.
My husband, Alex, is a pumpkin pie fanatic, but he’s not so much interested in the pastry crust. (He’ll eat the filling out of a normal pie.) After a few years of tinkering, I’ve landed on a crushed gingersnap crust that he enjoys just as much as the filling, and I deepen the flavor profile of the pie with real vanilla beans.
I’ll be the first one to decry adding more sweetness to sweet potatoes, but this hasselback version drenched in pepper jelly is an exception. The heat from the peppers tones down the sweetness, and the saltiness of the goat cheese rounds out the flavors to make this a true savory side.
Chef Paul intended this recipe to be a crawfish stuffing for poultry, but I think it’s good on its own as a dressing, and shrimp is easier to find where I am. Plus, this dressing doesn’t require an overnight chill in the fridge to be delicious. For best results, prep cornbread the day before to let it dry.