David Erickson

For the holidays

New! A dream of a pumpkin basque cheesecake that rewards last-minute planners with speed and ease. It’s almost halfway to pumpkin pie in flavor yet still a basque cheesecake, burnished edges and sunken-by-design center and all. It’s also just a little sweet, the perfect coda to a decadent meal (right as it steals the show).

https://smittenkitchen.com/2025/11/pumpkin-basque-cheesecake/

https://www.huffpost.com/entry/byheart-baby-formula-all-lots-may-be-contaminated-with-botulism-bacteria-tests-show_n_6925e862e4b063285310e050

New Tests Show *All* Of ByHeart’s Baby Formula May Be Contaminated With Botulism Bacteria “Based on these results, we cannot rule out the risk that all ByHeart formula across all product lots may have been contaminated,” the company wrote.

Yummy 😋 😋

Not a Pie Person? Try This Creamy Pumpkin Custard with Candied Pecans Instead. You won't miss the crust.

This is one for my to-do list

Hatch Green Chile Pork Pozole😍❤
Ingredients:
2 1/2 lbs pork butt/shoulder, sliced into 1 1/4-inch pieces
Salt and pepper, to taste
Avocado oil
1 medium white onion
1 large bulb of garlic
••••continue👇below👇

Perfection in Vegetables

All the Chefs We Interviewed Said This is the Best Way to Make Roasted Vegetables Chefs share their top tips for restaurant-quality roasted vegetables—crisp, delicious and nutritious.

Wow!

Meet namelaka—an ultra-silky chocolate filling that sits perfectly between ganache and cream. The secret? Fine chopped bittersweet chocolate (60–65% cacao), the right ratio of gelatin to dairy, and absolutely no chocolate chips. Rich, glossy, and impossibly smooth—and just one of the techniques we’re celebrating during Thanksgiving Desserts Week. https://cooks.io/49GBuhN