“This dump cake is filled with all
of the flavors I love during the fall.
I use the shortcut of already peeled
and sliced apples—they’re ready to
go and are all exactly the same size,
which results in even baking.”“Every Thanksgiving I look forward to the
unexpected guests who end up at our table; it adds a
dose of freshness to the traditions we cling to each
year. This relish represents that joyful cacophony of
the unexpected—salty, sweet, crunchy, buttery—
and it takes roasted carrots to a new, exciting place.”“This cocktail is super quick and
will pair nicely with all your holiday
dishes. To make it nonalcoholic,
substitute the gin with extra
ginger beer or club soda.”NOVEMBER 2020 ●FOOD NETWORK MAGAZINE 127
SCOTTO: BARRY MORGENSTEIN PHOTOGRAPHY. DELK ADAMS: ALI STONE. GRANT: SHELL PETERSON. SEQUEIRA: STEPHANIE TODARO. WOO: NEAL SCOTTSMAN. VEDAA: TIM LACHINA.
Jocelyn DelkAdams's
Caramel Apple Dump Cake- .. -
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Jill Vedaa's
Cranberry Gin Fizz- •••••••••••••••••••••••••••••••••••~w~-