Cookies are cozy.

The best cookies are alchemy: flour, butter, and sugar combine to magically become a hug, a bit of cheer on a blustery fall evening. A gentle reminder that it’ll be okay, despite what that IRS letter says.

Nothing says cozy like a s’more–that classic combo of chocolate, graham cracker, and molten marshmallow. The smell of a campfire, the primal satisfaction of roasting something on a stick over glowing embers. The inevitable pain of burning the roof of your mouth on aforementioned marshmallowy lava…

These bar cookies are just what the doctor ordered for those chilly autumnal days when a s’more is what you’re craving, but you’re fresh out of campfires. All the delicious fun, with no damage to your hard palate. Whether you invite your brother-in-law who did your taxes last year is up to you.

S’MORES BAR RECIPE

(yield: 25)

INGREDIENTS

1 10 oz (approx.) bag of regular or mini marshmallows

1 stick unsalted butter

1 10 oz (approx.) box graham cracker cereal (Golden Grahams)

¼ teaspoon kosher salt

½ cup semisweet chocolate chips

INSTRUCTIONS

(Now, listen: these are NOT difficult cookies to make, but they do require that you are in the moment. Broiling is an inexact science, and one that demands an undistracted eye. Trust me, you don’t want to end up with the fire department in your kitchen while you, chagrined, explain you were playing Wordle and forgot about the smoldering pan in your oven…)

Heat the broiler to high and set the rack in the upper third of the oven.

1. Grease the sides and bottom of a 9” pan, then line the bottom with parchment, leaving the sides long enough that they come up and out of the pan–this will act as a sling and allow you to remove the bars more easily. Set this assembly aside.

2. Separately, generously grease a quarter-or half-sheet pan, then add the marshmallows. Broil until deeply browned and smoking, about 1 minute. (Watch closely, as broilers vary.) Stir to expose untoasted sides and broil once again until browned and just starting to smoke. Remove from the oven, leaving the broiler on.

3. In a large pot, melt the butter over medium-high. Stir frequently until the hissing subsides and the butter smells nutty and is browned, 3 to 5 minutes. (Keep watch: browning butter goes south almost as quickly as broiling marshmallows.)

4. Turn off the heat, then add the salt and the marshmallows, being careful not to burn yourself on the hot marshmallow pan; stir vigorously until the marshmallows are melted and combined with the butter.

5. Working quickly, addthe cereal and stir to combine.

6. Add the chocolate and again, stir to combine. How homogenized you want your s’mores bars is up to you–if you stir till the chocolate is completely incorporated, you’ll get a uniform bar; stir briefly and you’ll get a more varied bite.

7. Immediately scrape the mixture into the prepared 9” pan and press firmly.Broil until the top is golden and charred in spots, about 1 minute, watching closely.

8. Let cool completely, then cut into 25 squares using a serrated bread knife. Store, covered, at room temperature.

ALTERNATIVE MEDICINE

You: I don’t like Golden Grahams.

Me: Don’t make these cookies.

Seriously, you’ll be disappointed if you try using broken up graham crackers.If you truly can’t abide Golden Grahams, I recommend a bowlof ice cream instead

Recipe and story by Doug Florey, aka Dr. Cookie/ Styling by Anna Calabrese / Photography by Dave Bryce

Try these Doctor Cookie recipes as well.

Chocolate Chunk Cookies

Coconut Macaroons

Earl Grey Shortbread Cookies

TABLE Magazine takes comfort food seriously. Well, the truth is that we take all food seriously, but it’s especially true when we can take ingredients past their prime and transform them into something delicious. Our riff on the classic Pain Perdu or French Toast comes with a little boozy kiss of both comfort and joy, and it’s not even the holiday season!

PAIN PERDU RECIPE

Ingredients
4 eggs
3 tbsp granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp nutmeg
1 tsp grated orange zest
2 tsp kosher salt
1/4 cup half heavy cream
3/4 ounces aged bourbon
Day-old bread loaf, challah, or french bread
Unsalted butter
1/2 pint fresh blueberries
2 ripe bananas
Maple Syrup
Powdered Sugar

Directions

• In a large bowl, whisk together the eggs, sugar, vanilla extract, heavy cream, cinnamon, nutmeg, orange zest, bourbon, and salt.
  Slice the bread into thick slices.

• Pour the egg mixture into a large baking pan and soak a few slices of bread for 4 minutes, turning once.

• Heat saute pan over medium heat. Add butter. Take each slice of bread and place it in the saute pan. Cook for three minutes on each side until browned.

• Add butter into the pan as needed and continue to cook the remaining slices.

• Sprinkle with powdered sugar, and a touch of syrup. Serve hot with blueberries and bananas.

Story and Recipe by Gabe Gomez

Bringing together Kingfly’s spirits with the spirits of Halloween, Kingfly’s lead distiller Raoul Segarra conjured up this spooky cocktail for TABLE readers.

SATAN’S WHISKERS RECIPE

Ingredients

1 oz Kingfly Gin

1 oz dry vermouth

1 oz sweet vermouth

.5 oz Kingfly Orange Liqueur

1 oz orange juice

2 dashes Kingfly Orange Bitters

Instructions

Shake. Use fine strainer to pour into coupe glass. Garnish with orange peel.

RECIPE BY RAOUL SEGARRA / PHOTOGRAPHY BY DAVE BRYCE / STORY BY CAROLE VALLE

Bringing together Kingfly’s spirits with the spirits of Halloween, Kingfly’s lead distiller Raoul Segarra conjured up this spooky cocktail for TABLE readers.

BLACK DEATH RECIPE

Ingredients

1 oz Kingfly Gin

.5 oz fernet

.5 oz pastis

.25 oz simple syrup

.25 barspoon-activated charcoal

1 whole egg

Instructions

Double shake. Use a fine strainer to pour into a Nick and Nora glass. Garnish with nutmeg.

RECIPE BY RAOUL SEGARRA / PHOTOGRAPHY BY DAVE BRYCE / STORY BY CAROLE VALLE

The abundance of fall vegetable gardens sometimes leaves us wondering what to do with late-season performers. Here are a few suggestions for recipes you can store in the fridge and bring out when you need a little summery sunshine on the table.

SUNSHINE IN A JAR PICKLING RECIPES

BBQ PICKLED HOT CHERRY PEPPERS

INGREDIENTS

½ lb fresh hot cherry peppers**

1 shallot, thinly sliced

½ cup apple cider vinegar

2 tbsp of your favorite BBQ sauce

¼ cup maple syrup

1 tbsp sea salt

1 tsp cracked black pepper

1 qt Mason jar, washed and sanitized

INSTRUCTIONS

1. Fill Mason jar with cherry peppers and shallot.

2. Bring other ingredients to a boil in a sauce pot. Pour into Mason Jar and seal with a lid.

3. Place in refrigerator for a week to give the peppers time to pickle. These will last refrigeratedfor up to 1 year.

4. Serve with your favorite barbequed meats or on top of a pulled pork sandwich!

**Using all hot cherry peppers makes for an intense flavor experience. For less spicy pickles, use only 1 hot cherry pepper with ½ pound of cleaned and halved red bell peppers.

PICKLED WATERMELON RINDS

Adapted from a recipe by Alton Brown

INGREDIENTS

1 watermelon

1 cup water

1 cup apple cider vinegar

¾ cup sugar

¼ cup candied or fresh ginger

4 tspkosher salt

½ tsp red pepper flakes

1 tsp black peppercorns

1 small jalapeño, sliced thin, most seeds removed

INSTRUCTIONS

1. Using a sharp peeler, remove and discard the green exterior skin of the watermelon rind, leaving only the white part of the flesh, with a little pink here and there.

2. Cut into long slivers no longer than the height of the shoulder of the jar you’re using.

3. In a 2-quart pan, add water, apple cider vinegar, sugar, ginger, salt, pepper flakes and peppercorns, and bring to a boil for one minute.

4. Add watermelon rind to the pot. Bring to a boil. After 1 minute of boiling, turn off heat and let cool to room temperature.

5. When cool, place rinds in a jar with sliced jalapeños. Pour liquid on top and seal with lid. Store in refrigerator for no more than a month.

PEACH JALAPEÑO JAM

INGREDIENTS

10 peaches, chopped skin-on

2 jalapeños, thinly sliced

2 cups sugar

1 cup brown sugar

Juice of 1 lemon

Pinch of salt

INSTRUCTIONS

1. Put all ingredients into a pot and simmer until the mixture has a thick, jam-like consistency. Skim away any foam that comes to the top cooking.

2. Once the mixture is thick enough, remove from heat and let cool to room temperature. Store in sealed jars in refrigerator.

3. Use to brush over roasted pork, chicken, or ham, or as part of a pre-dinner cheeseboard.

Recipe, Story, and Styling by Anna Calabrese / Photography by Dave Bryce