It’s an AperFall Spritz, if you will.
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They’re a big part of tradition.
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My dad is a better cook than I think I realized while growing up. He didn’t cook dinner for us often — he was always working long days as a carpenter and came home exhausted — but he had a few signature recipes that he would flex from time to time: ham & cheese omelets, chicken enchiladas, and Tuna Royales.
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You already have everything you need.
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I’m already ordering another jar. READ MORE…

It could be dangerous!
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I always keep a box in my freezer. READ MORE…

If you love classic carbonara, this French onion carbonara is a comforting twist you’ll want to try. Traditional carbonara features pasta tossed with crispy guanciale or pancetta, egg yolks, and Pecorino Romano cheese. This version adds the sweet, savory depth of caramelized onions, a splash of dry white wine, and fresh thyme, giving the dish a nod to French onion soup.
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And what to use instead.
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I’ll be the first to admit that before I started working at The Kitchn, I had no idea what a “bee sting” dessert entailed. But then we developed our now-famous recipe for Bee Sting Cake, the triple-layer German delicacy that’s “heaven in a cake,” as our recipe tester nicknamed it. What makes it “bee sting”? The crunchy topping of caramelized honey and almonds. (See the best jars of honey — the flavor matters for this recipe!
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