Pittsburgh caterer Bistro To Go shares its popular holiday side: creamy mashed sweet potatoes with vanilla and brown sugar under a crumbly, buttery pecan topping.
Chef David Haick of Glendorn renders crispy pork belly, then cooks diced sweet potato and onion in the drippings and butter until caramelized, finishing the hash with fresh thyme.
Love it or hate it, candy corn tastes like Halloween. A splash of spiced rum, toasty pecans and dark brown sugar turn it into a chewy, butterscotch-rich blondie that even candy corn skeptics will want a second slice of.
Soft, fluffy muffins loaded with chunky apples and cinnamon spice, made with fresh apple cider and topped with a crunchy oat streusel. No eggs required.