It's the other-worldly ganache that does the trick for this Halloween treat.
A rich chocolate topping for pumpkin cheesecake.
Before you start baking, be sure to leave time for the the cream cheese, heavy cream and eggs to come to room temperature.
Put away the butter and fall spices, and give your roasted veggies the savory treatment.
Adding bold Italian ingredients amps up the flavor.
The wine may be too much alone. But add some bold flavors, like cheese and caramel, and suddenly you've got a perfect pairing.
With pairings, I like to keep things seasonal and classic. One of my favorites is a ripe Camembert, apples slathered in caramel and a nicely-oaked chardonnay. I know oaked chardonnay doesn’t always make people jump up and cheer, but I need you to trust me on this. The wine might seem a bit too much by itself, but once you add in the big flavors of the cheese and caramel, those broad shoulders come in handy. I love to smush some cheese, apple slices and caramel between slices of fresh baguette and make a sandwich of it. The tones and textures are a perfect match.
Crisp. Bubbly. Fall in a glass.
It's still summer in this bowl.
Is there anything cuter than a baby deep in cake?
It's National Bourbon Month, if you were looking another reason to imbibe.
A great recipe for using up all those glorious summer veggies before the leaves fall.
Local cookbook author Katie Chudy shares this zippy take on a lunchbox staple that will chase away the back-to-school blues.
A crowd pleasing restaurant dish to make at home.
Shrubs may be the latest trend in the cocktail world — you'll find them in the arsenal of top notch bars like the ones at Toro and Backbar — but these humble drinking vinegars have been in existence for hundreds of years. Invented as a way to utilize over-ripe produce and preserve seasonal fruits, they are a New England tradition worth bringing back into fashion.