Category: Delectables
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Baked Apple Cider Donuts
Come fall, apple farms and bakeries alike begin selling fresh and addictive apple cider donuts. Whether they’re glazed with buttermilk and cider, or rolled in a cinnamon-sugar mixture, apple cider donuts are about as classic a fall treat as you can get. I made my own baked version in under an hour and glazed them…
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Pumpkin Meringue Pie
Pumpkin pie is my favorite fall indulgence and I can always be counted on eat my fair share of it when October rolls around. But there is pumpkin pie and there is pumpkin pie, and this, my dear friends, is firmly in the latter category. Using the tips + tricks culled from the best recipes…
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Decks Restaurant
It’s funny how sometimes a good meal can become a great memory- especially when it’s a meal that took place in another country. My vacation in the north of Israel this past summer was filled with good food and better memories, but one dining experience really stands out for me, and that’s the night we…
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Butternut Squash Ravioli with Brown Butter Sauce
I can’t really recommend something with this much butter in it. Or parmesan, for that matter. It’s pretty indulgent, to say the least. But I will recommend it. Because fall is here, and fall requires a hearty serving or two of comfort food. And ravioli, when filled with sweet, creamy butternut squash and nutmeg and then…
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Strawberry Tart
Strawberries are at their prime in Spring and Summer and since they’re my favorite berry, I love buying them in abundance and using them in myriads of ways. I’ve filled them with ganache, crowded them into a cake, and layered them neatly in between clouds of whipped cream and shortcake, but up until recently, I’d…
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Peach Crostata with Blueberry Sauce
I’m not exaggerating when I say that I’m obsessed with this crostata. I’ve made it three times in less than a month. The first time, I made it using pate sucre (sweet tart dough), berries, and rock sugar. However, I felt that the second time around, the crostata could use a flakier, less sweet base…
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