The Best Apple Crumble Pie I’ve Ever Had

Today we're making a variation of classic apple pie, but instead of a top crust, we’re piling on a thick, buttery brown sugar crumble. This apple crumble pie is the definition of fall comfort, and you don’t need to fuss with a decorative pie crust on top.

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Brown Butter Pecan Pie Bars

Made with brown butter, pure maple syrup, and plenty of toasty pecans, these salted brown butter pecan pie bars deliver that irresistible sweet-and-salty flavor in every bite without the fuss of baking a full pie.

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If you’re craving something cozy and nourishing to carry you through the cooler months, this Autumn Beef Bowl is just the thing. It’s packed with all the comforting flavors of the season — maple-turmeric beef, roasted winter squash, parsnips, and broccoli — all tossed together with fluffy quinoa, peppery arugula and a bright apple cider vinaigrette. Every bite tastes like fall in a bowl.

One of the things I love most about this recipe is its flexibility. It can be served warm or at room temperature, making it perfect for both a hearty dinner or a packable lunch the next day. It’s loaded with colorful veggies, fiber-rich quinoa, protein- and iron-packed beef, and a pop of antioxidant-rich pomegranate. Plus, it’s great for meal prep and easy to deconstruct for kiddos who might prefer their ingredients separate.

I hope this cozy bowl brings a little warmth and comfort to your table this season. Enjoy, friends!

 

A whiskey sour is one of Jack’s favorite cocktails to order when we go out to dinner. Made with bourbon, lemon juice, simple syrup, and optional egg white, it’s brighter than most whiskey drinks, which Jack thinks makes it the perfect start to a good meal. It also means that though I’m not usually a whiskey drinker, I do enjoy a whiskey sour. I love its sweet/tart flavor, rich texture, and foamy top. Since we’re both fans of this classic cocktail, Jack and I have gotten into making whiskey sours at home. Turns out, you don’t need to be at a […]

This Slow Cooker Coq au Vin is inspired by the classic French stewed chicken recipe, with bacon, mushrooms, and onions. Using the crockpot streamlines the cooking process. Coq au Vin in the Slow Cooker Braising chicken in wine is an age-old tradition, and French coq au vin is the most famous version. This Slow Cooker […]

This harvest chicken salad checks every box for me. It’s got a little sweetness from the apples, pomegranate, and roasted butternut squash, plus a touch of bitterness from hearty fall greens like radicchio and baby kale. Then you’ve got the juicy chicken and creamy balsamic dressing tying it all together into one cozy, hearty autumn salad that’s satisfying enough to be a full meal.

We honestly can’t get enough of it. Bonus: the leftovers made amazing tortilla wraps the next day—think chicken salad wrap vibes, but with all those fall flavors still shining through. So good!