I feel like alot of people really feel strongly about their cranberry sauce. Are you team canned and jiggly or team homemade and chunky? If I’m being totally honest, I like both. My mom normally served the canned jiggly kind growing up so I have a certain nostalgia for it, but these days I normally make my own so I can adjust the sweetness and flavor to my own preferences….
The best weekend mornings start with a cast-iron skillet and involve copious dollops of whipped cream. This Buttermilk Dutch Baby is one of my favorite ways to make sure my weekend involves both. A simple almond and nutmeg-spiced buttermilk batter nestles into a puddle of melted butter in a cast-iron skillet. After a turn in the oven, the resulting sweet breakfast bake offers perfectly crisp edges encircling a soft, crepe-like center prime for drizzling, dolloping, and smearing with all manner of sweet toppings….
