I love sparkling cider. Love it. It feels just as special now as it did when I was seven and sipping it (carefully...so carefully!) from one of my grandma's best champagne flutes. I always have a spare bottle stashed away this time of year, just in case the need should present itself. Although lately, those bottles have been plain brown swing-tops and they've filled with my homemade version of this bubbly treat. More

Here's a quick little Halloween treat for you! Nothing spooky about these two-bite cookies, just a touch of rich Nutella to indulge your sweet tooth and a drizzle of icing to dress them up in full Halloween style. Guaranteed to appease all the ghosts, goblins, and witches who stop by for a treat. More

Back when I lived in Los Angeles, there was a bustling pancake house down the street from my apartment. The line, filled with too-cool hipsters and skinny models, always wrapped around the corner, but if you were willing to battle the in-crowd it was well worth the wait. It was known for its crazy flavor combinations, like 'Red Velvet PanCAKES' with a cream cheese frosting swirl. (The bloody Mary's weren't half bad either.) More

The other night, contemplating how best to discuss cheese within the confines of our pasta-themed week at The Kitchn, I envisioned a cheddar-laden dish. Forget the parm or the pecorino, I thought. How would cheddar be in pasta?

The answer, I can assure you, is worthy of a writeup. As is the recipe, which makes cheddar sing. More

Love butternut squash but hate all the work it takes to peel, chop, and roast them? It's time to try delicata. These striped, mild-flavored squashes are far easier to slice, and get this: you don't even have to peel them. Is that a collective sigh of relief I hear? More

The dish I'm about to share is really two recipes in one – heavenly together but also good building blocks for many other meals this fall and winter. First up is a creamy, yet dairy-free, soup with roasted fall vegetables like butternut squash, sweet potatoes, carrots, and parsnips. Then come the dumplings. More

As a Southerner, I am very picky about my cornbread, although not in the way one might think. Going against my region's tradition, I happen to like mine just a little bit sweet. (I know, the horror!) But more than that, I want my cornbread to be soft, tender, and above all moist, moist, moist. Dry cornbread is a total disgrace. More

I have suffered from a slight obsession with kale recently, especially the dark Tuscan and dino varieties. I'm eating it raw in salads, roasted until crispy for a snack, sautéed on the side to round out a meal. Yum. I plan on carrying my green addiction right on into the fall with this hearty harvest pizza. More

I usually fall into one of two sweet potato camps, depending on the time of year. For Christmas and Thanksgiving, I want marshmallows. Lots and lots of marshmallows. As for the other 363 days, give them to me roasted with a pat of butter. But as much as I love the simplicity of an unadorned baked sweet potato, I forget that just a couple of extra steps can take them from basic to beyond. More

The time for Brussels sprouts is nigh, my friends! If you are a fellow lover of these diminutive green globes, then this is cause to celebrate. And if you are not, that's fine—I'll have your portion. I'll be having Brussels sprouts roasted, pan-seared, steamed, and hashed from now until they disappear into from market shelves. More