Dear Friend,

The best part of fall to me is the spices. Nutmeg, ginger and cinnamon shine in desserts, hot tea, you name it. Amy Downing of South Riding, Virginia's Banana Beignet Bites fill your morning—or night—with a bit of cinnamony, doughnutty love. Find her recipe in our September/October issue.

And for a lighter take on comfort, check out Seattle reader Holly Baber's made-over Black Bean Turkey Enchiladas. They're almost half the calories of traditional enchiladas, without a smidge of the guilt. And they make a spicy-smart supper for these first chilly nights of fall.

Time to cozy up around the table.


Jeanne Ambrose, Editor
editors@tasteofhome.com

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