Gluten-free diets are becoming more popular every day. We have friends and family members who cannot eat wheat, so it is our job to make sure our site has a variety of options for everyone, no matter what their restrictions are. Your gluten-free dinner guests will love you forever when they see you place hearty bowls of butternut squash risotto on the table, topped with crispy sage. Feeling spicy? Watch their eyes light up as a beautiful roasted tandoori cauliflower emerges steaming and fragrant from the oven. Whatever you decide, make sure to leave room for dessert, because you will absolutely not want to miss this dreamy coconut cream and raspberry tart from Alanna Taylor-Tobin’s gorgeous new cookbook, Alternative Baker. Filled with over 100 dessert ideas featuring gluten-free flours and truly stunning photography, it deserves a spot on every kitchen bookshelf and makes a perfect present for the holidays.
A year ago, we posted a recipe for a pumpkin pie brûlée with a gingersnap crust. It is perfectly spiced, and the crispy caramelized top rests on a bed of ultra creamy classic pumpkin pie filling. We make it for Thanksgiving every year, and it’s always a hit. Which raises an important question: how did we not think of turning it into pancakes until now? We love pumpkin pie and love pancakes, so of course we had to combine the two! After some crucial pancake testing, and with the consultation of our pumpkin-loving kitty, Sylvia, it was unanimous: we hit the pumpkin jackpot.
People always ask, do we ever fight in the kitchen? The short answer is yes. The long answer is that we have been together for fifteen years so any disagreements we have quickly disappear. It is difficult to hold a grudge against your husband for dropping a plate of pancakes on the floor, and ridiculous to be arguing about why the shot works better with the blue napkin next to the sliced apples instead of the green napkin. As silly as it may be, conversations like this happen, but even when it’s more serious we always work it out. We also have a great time in the kitchen, especially when things turn out as successfully as they did today with this new recipe. This creamy roasted butternut squash risotto is pure autumn bliss with not a thing to argue about.
Thanksgiving dinner without pecan pie is like Christmas without presents. Or a birthday party with no cake. Or ringing in the new year without sipping on something bubbly. The holiday just wouldn’t be the same without one, sitting side-by-side with its autumnal pumpkin and apple companions. And have you noticed that every year when dessert time arrives, there is always a family member who doesn’t like one of the flavors? It’s true. Pay close attention to the comments at the table this year and you are bound to hear someone confessing their distaste for either the apple, pecan, or pumpkin. There seems to be an equal divide amongst everyone’s personal pie preferences, and we have come to accept that this will never change. But this confusion has its benefits: more pies are made so everyone is content. We believe that all pies are equal, and every Thanksgiving our dessert plates proudly display a slice of each one! This year though, we have something extra special to bring to the Fall feast. We’ve added a secret ingredient that has transformed this southern classic into an irresistible treat that everyone at the table will agree on.
Appetizers are an essential part of our nightly dinner routine. These spontaneous whatever’s-in-the-fridge creations are usually nothing fancy, just a little something to nibble on while we prepare the main course. We also like to set the mood, so we’ll pick out music, lower the lights, and—when the weather is cool—light a few candles. Sometimes these snacks are as simple as a bowl of edamame tossed with soy sauce and aleppo pepper, and when we are feeling spicy, we’ll slice beets and dress them with fresh-squeezed lime juice, cayenne pepper, and flaky sea salt. One night last week, the hors d’oeuvres menu at The Husbands’ house was crackers with goat cheese and sun-dried tomatoes. A light went off in our heads and we immediately began thinking of ways we to turn this simple snack into an elegant baked treat. So we got right to it: made a pie crust, caramelized shallots until sweet and golden brown, selected seasonings and fresh herbs, and welcomed these delicious and adorable tarts into the world.