This dessert is a cross between a pie and a cake, and is just the thing when you have a hankering for a slice of pumpkin pie.
A bracing blend of juices, bitters, and sparklng water combine to make a delicious drink with a serious punch of vitamin C. This would be great to serve at brunch.
This is a festive and fruity punch made with peach NessAlla kombucha.
This mocktail made with warming maple syrup, ginger, and cinnamon, is just the thing for a cozy winter's evening.
Here's the perfect thirst-quencher for your next party!
This simple syrup is easy to make, and adds incredible flavor to cocktails or mocktails.
Sweet, salty, and a little spicy, these easy roasted nuts would make a great gift (if you can part with them!).
A virgin G&T that's more than just a glass of tonic water!
The classic combination of vermouth and Campari is replicated here in mocktail form. Pomegranate juice lends the acidity, astringency, and sweetness of vermouth, and bitters gives a strong herbal note, like Campari.
Cumin, paprika, and turmeric are unusual components in this delicious mocktail.
Tart apple juice is paired with hot chile in this fizz, to add heat and a zippy, sweet pepper taste.
A non-alchoholic version of a Madras is a festive choice for holiday parties.
This is a longtime favorite of children and adults alike.
Winter root vegetables turn sweet and packed with flavor when roasted, and when lightly coated in maple syrup, they turn into a stand-out side dish.
This flavorful and hearty side dish is a perennial favorite at the Willy Street Co-op, and is perfect for the Thanksgiving table!
Winter vegetables can often seem heavy, but this root vegetable and apple salad is crisp and refreshing, a great antidote to filling holiday foods.
This lightly sweet, shortbread-style crust truly is easy - you don't even have to roll it out, just press it in the pan.
Hearty enough to be a one pot meal, this soup is richly flavored, easy to make, and adaptable – use kielbasa instead of the andouille, or substitute the sausage entirely with a couple of cans of drained white beans.
The hardest part about making these bars might be refraining from eating the vibrant-hued cranberry curd straight from the bowl.
This is a festive, straightforward recipe, and is easily doubled for company.
Even if you didn’t grow up eating roasted chestnuts, there’s something very nostalgic about them that makes them a perfect treat during the holidays.
These muffins have pumpkin butter to thank for their spicy autumnal flavor.
This stuffing is delicious: made with rich challah bread and loaded with sweet chestnuts, tart apples, and fresh herbs.
The key to light, fluffy mashed potatoes is a potato ricer: it gently turns the potatoes into tiny flakes, leaving you with perfect mashed potatoes.
Roasting squash alongside chicken this way turns it meltingly tender, with a crisp coating, almost candy-like.
This is arguably the only way to eat winter squash. In the oven, the bread becomes surprisingly light, fluffy, and silky, the squash turns intensely flavorful, and the cheese melts into a browned and bubbly cap.
Tomato adds depth and unexpected favor to this creamy squash soup. Serve with grilled cheese sandwiches for a filling meal.
Nutty toasted pecans are a nice complement to Brussels sprouts.
Great in the morning for a special and substantial breakfast (but good for dinner, too) this meal will convert event the most serious Brussels sprout hater. This hash is perfect to make during the holidays, when you can double it for a home full of houseguests.
This hearty pasta dish makes a great dinner: fast and easy, and full of flavor. Omit the bacon for a just as satisfying vegetarian meal.