These little crescents are gone in a couple of bites and can be surprisingly addictive. Their cinnamon sugar coating reminds me of churros, the deep-fried, cinnamon-sugar-coated lengths of sweet dough so popular in Mexico and in my own home state. For a dramatic buffet presentation set them on a tiered dessert tray along with Pequeño Chocolate-Pecan Tartlets (page 166) and Chubby’s White Pralines (page 168).
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.