'fall recipes' on Serious Eats

Gluten Free Tuesday: Brown Butter Cornbread

My original recipe made a classic skillet cornbread, gluten-free, of course. After taking a look at it, I decided to swap out a couple of ingredients: brown butter replaced flavorless vegetable oil, and brown rice flour replaced white rice flour. I thought the brown butter's nutty-caramel flavor called for just a touch of sweetness, so I added a little maple syrup. More

Bread Baking: Stuffing Bread

My goal for this bread was for it to have three different uses. First, it could be the base for a stuffing. Second, because it tastes like Thanksgiving, it would make a great sandwich bread for the day-after turkey sandwiches. And last, the bread would make great croutons for salads. More

Cakespy: Candy Corn Nanaimo Bars

The classic puts on a Halloween costume, swapping the top chocolate layer for a layer of sweet and festive melted candy corn. The result is an unrelentingly sweet and unabashedly rich treat, certain to satisfy even the sweetest of teeth. Will they make you fat? Probably, but you can always blame Canada. More

Cakespy: Frida Kahlo's Pan de Muerto

Note: Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. [Photographs and original art: Jessie Oleson] Have you ever looked at a Frida Kahlo's enigmatic self-portraits and wondered what secrets might lurk behind her signature... More

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