You know those awkward, eye-roll inducing “ice-breaker” activities instructors and teachers use before their classes? I have an exercise people may actually warm to. Ask them what their favorite sandwich is. Being perpetually hungry and obsessed with food in general, I often ask this question. National Sandwich Day is November 3rd and it’s a great opportunity to get to know people in a new, more intimate way. You can learn everything you need to know about someone from their response. Some go simple. A grilled cheese or a turkey and swiss. Those people are generally laid back, uncomplicated, purists. Chicken Parm? You lead with your heart. Peanut butter and jelly with trimmed crusts? You’re type A.  If the Gobbler is your favorite, you are a full-fledged psychopath. Just kidding! You’re a person after my own heart.

The Gobbler, aka the Pilgrim, aka the Puritan, has an endless number of stage names and variations that revolve around the same concept- pile all your Thanksgiving leftovers on a sandwich and chow down like your life depends on it. It’s not dainty, and it’s not something you eat on a first date. It’s an amalgam of turkey, stuffing, cranberry sauce, gravy, maybe even mashed potatoes and a whole lot of shameless savagery. This ultra-loaded, juicy, sweet, salty combo may actually put the integrity of Thanksgiving dinner in question. Ask around. A lot of people love Thanksgiving dinner even more in its reincarnation the following day, or what I like to call “Second Dinner.”

This seasonal treat has gone from an exotic novelty to a fall staple, but it is no spring chicken (spring turkey?). I first learned about the crazy combo twenty years ago on a summer trip to Cape Cod. We celebrated our arrival at a little deli that served “The Pilgrim” piled high on fresh bread year-round. This version included muenster cheese and lettuce and could be served in wrap form upon request. I ordered mine on fresh sourdough and was presented with a full loaf of bread busting at the seams with sweet and salty goodness. Cape Cod and other areas of Southeastern Massachusetts claim ownership of this gem which is served year-round at deli’s and restaurants. After all, the oldest town on Cape Cod is the aptly named Sandwich, Massachusetts.

The first known recipe emerged in the 1950’s although the dish was likely around undocumented well before that. The original sandwich was considered a refined treat, eaten with white gloves, and perhaps even a raised pinky. Sandwiches did not transform into a messy Jenga of glorious ingredients until much more recently. Nowadays, we embrace the mess and shovel as many flavorful components as possible into our melty, gooey creations. Table manners have taken a back seat to flavor in the current manifestation of sandwiches, and the Gobbler is a prime example.

If you haven’t tried this dream of a sandwich, please, let National Sandwich Day be your catalyst. We love building our own because we can customize them to perfection. While we usually adopt a “the more the merrier” attitude about food, we don’t use mashed potatoes on ours. The pairing of fresh turkey, a spicy sage stuffing, turkey gravy and thick layer of whole-berry cranberry sauce is too perfect to mess with. Make yours with all your favorite Thanksgiving components and lots of napkins handy. Here’s to the Gobbler and all its sandwich ancestors this holiday season. Now that is something to be thankful for.

Try out our favorite fall recipe and let us know how it turned out in the comments below!

Ingredients:

1 white or wheat roll (we used honey wheat for a dash of sweetness)

1 tsp butter

4-5 oz turkey, broken into smaller pieces (this helps ensure turkey in every bite)

1/4 cup sage or cornbread stuffing

4 tbsp cranberry sauce (whole-berry or jellied based on preference)

3 Tbsp gravy

Directions:

Cut the roll in half and spread with equal amounts of butter. Place cut side down on a warm grill pan and toast. Remove from heat.

Coat both sides of your roll with cranberry sauce. Add a layer of stuffing and top that with pieces of turkey. Add gravy on top (dripping is encouraged!). Top with the top piece of the roll.

SNACK LIKE YOU MEAN IT!

You think you know everything you need to know about s’mores? We beg to differ. Not only did we remix the famous trio of ingredients into delectable pie form, but we also gathered all the shocking, scandalous, and morbid facts surrounding this infamous delicacy. The union of chocolate, marshmallow, and graham cracker is a tale of ingenuity. We’ve followed the trend, taking this recipe up a notch and redefining the s’more yet again!

The first known recipe emerged 90 years ago, but the s’more and its’ components were no new kids on the block. Marshmallow root was used to heal wounds throughout the ancient world, but Ancient Egypt created a sweet elixir by mixing the root with honey. The divine treat was used to soothe coughs and sore throats and was solely reserved for royalty and gods. They were used medicinally again in 1800’s France, sold in bar form as lozenges. The modern-day marshmallow has substituted gelatin for the plant’s sap, and has become a whole lot fluffier, but it still goes by the same name.

Graham crackers had a far more dogmatic origin. Presbyterian Minister, Sylvester Graham, created the recipe for these crackers to curb society’s impure desires. He believed moral collapse was imminent, and our diets were a contributing factor. Condemning the sensuous nature of juicy, flavorful foods, he proposed a dry, unseasoned vegetarian diet of starches and vegetables to curb bodily excitement. The author of “On Self Pollution,” preached that a plain, wholesome diet would allow society to resist its lustful urges and allow us to return to our natural, chaste state of being.

Strangely, the first known union of chocolate and marshmallow dates back to Victorian-era funeral tradition. It was customary to serve sponge cakes and sandwich cookies filled with chocolate and marshmallow at these services. Rich, elaborate treats were often served to display the wealth of the deceased and their family, along with decorative ostrich feathers and extravagant costumes.

Later, marshmallow roasts became a trendy way to mingle. Young people congregated around bonfires, nibbling each other’s marshmallows and socializing with friends. Marshmallow roasting was considered a fun, flirtatious activity for singles. The summer fad continued through the 1890’s as a simple, inexpensive way to host.

The s’more we all know and love made its first appearance in the 1927 issue of the Girl Scout guidebook “Tramping and Trailing With the Girl Scouts” with the title “Some Mores.” The recipe gained popularity and quickly became a campfire staple. Somewhere down the line the name got shortened, but the recipe lives on. People love their s’mores so much that the flavors have been integrated into everything from ice cream to waffles to protein bars.

As much as we love the holidays, it’s always a little sad to see the summer go. Or it was, before we found a way to keep all the gooey, rich flavors of our beloved s’mores close to our heart (and bellies) all winter long. What’s more seasonal than coffee and pie? We certainly can’t think of anything.

Try out this super easy, super yummy recipe and let us know what you think in the comments below.

Ingredients:

• 1 package chocolate pudding mix
• 1 can evaporated milk
• 1/4 cup strong brewed fall roaster’s blend
• 1 (9-inch) graham cracker pie crust
• 2 cups miniature marshmallows

Directions:

In a mixing bowl, whisk chocolate pudding mix, evaporated milk, and strong brewed coffee. Set aside.

Carefully pour in filling. Chill.

Place marshmallows in the center of the pie (they will spread as they melt). Broil until marshmallows are golden brown.

Serve!

Food is love. There is no way around it. There’s a reason they put plump, sweet-faced grandmas on food labels. Love is the secret ingredient in any true home-cooked meal. The holidays are the perfect time to come together with family and friends, fill our homes with aroma of fragrant, slow-cooked treats, break bread, and be together. Food unites us and requires a pause in the frenzy of daily life. It’s time to slow down, to savor, and indulge.

To be fair, not everyone agrees with this sentiment. We all know someone who implements rigid meal prep, Tupperware after Tupperware of bland, monotonous rations. Their calories and protein are in line with the daily recommended value, their blood pressure is pristine. The creator of the food pyramid would love these people, but those meager little meals just make us sad. Someone once told me “food is strictly sustenance,” and I balked at the thought. I’m all for balance, and I love nothing more than a good salad some days, but where is the love in unseasoned, broiled chicken, day in and day out? Is that a life worth living? We think not.

The thought came back to me months later, meeting a friend at our favorite little Italian bakery. The spot was abuzz with conversation, friends catching up at the end of the work week, milk being frothed for cappuccinos, orders being filled. It wasn’t a fancy place, but there was always an aura of merriment and the food was out of this world. I ordered my favorite, their Italian Rainbow Cookie Cake, to go with my latte. If you haven’t tried this, please, scour the baked goods in your area until you find one. I sat and savored the lush, homemade chocolate ganache, the smooth, dense almond cake, the fresh, tart raspberry jam oozing from between the layers. This was no meal of sustenance, but rather a festive departure from the mundane. Dessert cannot be rushed through or thoughtlessly devoured. It must be savored alongside a steamy mug of coffee on a joyful little floral plate with friends. Dessert is not a food, it’s an experience.

The ideal holiday requires no travel, no cleaning, no gift-buying, just really good food. National Dessert Day just might be that holiday, and who doesn’t need an excuse to celebrate? You can even get away with skipping dinner if you want. Sustenance is cool and all, but today is a day to eat the kind of foods people daydream about.

We took a look back at our favorite dessert recipes and put together this handy little list for you. We’ve got everything from 2-ingredient, no fuss recipes to romantic, shareable items, and desserts that will impress the snootiest of foodies. You can even observe the holiday in pajamas, eating gooey Hot Fudge Pudding Cake for dinner with your cats. Now, that’s a holiday tradition we could get behind.

Try out one of these amazing recipes and let us know what you think in the comments below!

No-Churn Coffee Fudge Ice Cream

Hot Fudge Pudding Cake

Vietnamese Coffee Pops Recipe

The Perfect Two-Ingredient Dessert

Apple Berry Pie

Chocolate Lover’s Coffee Shake

The Ultimate Coffee Lover’s Cheesecake

Green Tea Mojito Bars

Earl Grey Truffles with Orange & Lavender

Coffee Smoothie (for Two) Recipe

Matcha Cheesecake Recipe

Peppermint Bark Recipe

Crème Brulee Recipe

Nothing says fall quite like a smoldering bowl of soup. There’s nothing like those chilly days, filling up on rich, aromatic dishes. As a self-proclaimed foodie, I love any opportunity to try out new recipes, especially if they include my other passion: good coffee. This fragrant, cheesy, broiled recipe for French Onion soup is cool weather joy, epitomized.

I have always been a huge French Onion soup enthusiast. There was time when it was the only thing I would order when I went out to eat. I’ve always had an affinity for the savory and this was a special treat I could never get enough of. I remember my mother making this recipe for me on snowy days. She used the ceramic two-tone brown bowls allotted for this dish and this dish alone, broiled the cheese, and left the whole house smelling like heaven. My stomach would growl while I waited impatiently for my mother to call me for dinner.

Just like French Onion soup brought my family together on snowy days, the famous dish served as a unifying force in Paris as well. While onion soup had been around for ages, it was considered a food of the poor- many could only afford broth, bread, and onions. This staple was born in the restaurants surrounding les Halles, the only area open to a late night/early morning crowd at the time.

The addition of “gratinee,” or cheese, served as a hearty, affordable breakfast for the blue-collar workers seeking early morning fare or after a hard-partying evening at the cabaret. French Onion soup bridged the gap between the “haves” and “have-nots,” as customers poured into doors of these little cafés. Inebriated socialites in tuxedos sat beside bloody-aproned butchers at the end of their shifts, indulging in the irresistible late-night fare.

Nowadays, French Onion soup is less culturally charged, but it still is tasty enough to appeal to people from all walks of life. In France, they’d often add caramel and burnt onions to soup to add flavor. We added coffee, brown ale, and unfiltered apple juice, layering ingredients slowly to add to the depth of flavor in this recipe.

We recommend a coffee with some bite, as flavor is the name of the game for this treat. We love the Ethiopian Yirgacheffe, light or dark roasted, depending on your preference. If you want a smokier flavor in your soup, go for the dark roast. If you prefer a nuttier, sweeter taste, go for light.

Simmering onions in brown ale and unfiltered apple juice as well as fresh-roasted coffee adds a sweet/salty/tart richness that will make this recipe a go-to all fall and winter. This makes for the perfect Sunday dinner as the days get shorter and cooler. Maybe even try it out as a hangover cure. We’re not saying it’ll work, but it’s worth a shot.

Give this recipe a try this fall and let us know what you think in the comments below!

Ingredients:

Serves: 4 to 6

6              medium sweet onions (we used Vidalia)

1              teaspoon dried thyme

1              teaspoon salt

1/2         teaspoon black pepper

2              tablespoons salted butter

8              ounces mild brown ale

16           ounces unfiltered apple juice

32           ounces brewed coffee

1 1/4      tablespoons mushroom or beef bouillon

2              bay leaves

1              fresh baguette, sliced

4              slices Swiss cheese

Directions:

Thin slice onions and add them to a soup pot on medium-high heat. Add butter, thyme, salt, and pepper. Stir frequently while the onions reduce and caramelize. Add the brown ale (Newcastle is a great choice!) to deglaze the pan and let the onions reduce again until there is no visible liquid. Add apple juice to deglaze the pan a second time and simmer for 5 to 6 minutes on medium. Combine 32 ounces of fresh brewed coffee (preferably with some acidity, such as our Ethiopian Yirgacheffe) with the bouillon. Add the coffee/bouillon mixture and the bay leaves to the pot and simmer for an additional 20 minutes. Broil the baguette until golden. Remove the bay leaves and ladle the soup into oven safe bowls, top with two slices of toasted baguette and a generous slice of cheese. Place in the broiler until the cheese melts/bubbles.

When you think of punch, two things usually come to mind. The first is the typical, artificial red drink with only a scarce fraction of actual juice and a boatload of sugar. The other is the alternative to beer served at adult parties, with an indiscernible sweet flavor you can barely make out over the bite of plastic bottle liquor. Believe it or not, punch (originally panch), is the Hindustani word for five. The traditional five ingredient drink contained alcohol, lemon, sugar, water and tea or spices. In anticipation of National Punch day, we decided to explore the world of punch to find our favorite celebratory version for the festive day.

Since National Punch day lands on a Thursday, we decided on a non-alcoholic version so we could get festive and still make it to work on Friday. We wanted to integrate loose leaf tea because, in our opinion, tea makes everything at least a little bit tastier! After taste testing quite a few different tea punches, we landed on this Honey Orange Hibiscus Punch. Not only was it a breeze to make, it was so flavorful and fresh, we knew we couldn’t top it. With a combination of orange blossom honey syrup, fresh orange juice, and hibiscus, this punch is equal parts refreshing and autumnal. We love it! It isn’t too sweet or too tart, and that dash of fizziness from the sparkling water screams party!

We hope you celebrate National Punch Day by trying out this fun recipe! Report your findings in the comments below.

YIELD: Makes 5 to 6 servings

INGREDIENTS

2 cups – boiling water

1/2 cup Organic Hibiscus

1 1/4 cup – Orange Blossom Honey Syrup

1 cup of fresh squeezed orange juice

2 1/2 cups of sparkling water

1 bunch fresh mint leaves

orange peel garnish

ice cubes

For Orange Blossom Honey Syrup:

1 cup – orange blossom honey

1/4 cup – hot water

DIRECTIONS

• Pour boiling water over the hibiscus, cover, and allow to steep for 30 minutes. During this time, make the orange blossom honey syrup. In a saucepan, slowly bring honey and water to a boil. Remove from the heat and let cool. Strain hibiscus into 2-quart pitcher; add the orange blossom honey syrup, orange juice, and cold water; stir.
• Pour 10 ounces of the punch into a cocktail shaker half-filled with ice cubes and 2 to 3 mint leaves; close tightly and shake. Pour and garnish with orange peel and fresh mint leaves. Serve!