This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked, if you like.
This chai recipe-inspired by versions in India-combines black tea, spices, and milk. The savory notes from black pepper and cardamom in this version give it a wonderful aromatic complexity.
Author: Gina Marie Miraglia Eriquez
This crunchy crumble is the perfect topping for an ice cream sundae, easy apple crumble, or our Build-Your-Own Thanksgiving Pie Bar. Pro tip: Keep a batch of the unbaked mixture in the freezer in case...
Author: Katherine Sacks
Dates contribute a satisfying chew and rich butterscotch flavor to these oatmeal cookies. You'd be hard pressed to find a better oatmeal cookie recipe.
Author: Roxana Jullapat
Author: Bon Appétit Test Kitchen
These buttery, flaky twists have a crispy, warmly spiced glaze.
Author: Dawn Perry
Spiced rum is a sweetened version of the popular spirit flavored with such spices as vanilla, cinnamon, and nutmeg. This sauce would also be sublime served over ice cream. This recipe is an accompaniment...
Author: Carolyn Beth Weil
Lebkuchen recipes are many and diverse-some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some are glazed with chocolate and others with a thin...
Author: Megan Scott
Author: Floyd Cardoz
B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.
Author: Jeanne Thiel Kelley
Author: Betty Caldwell
These rolls are based loosely on b'stilla - a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like...
Author: Jean Thiel Kelley
Clean out your pantry with this customizable one-pan dinner and season it with whatever spices you love most or happen to have on hand.
Author: Anna Stockwell
This classic Somali stew is great for a crowd and packs a big flavor punch, thanks to the xawaash spice mix, a classic Somali spice blend, which lends a warm, peppery flavor. Add any leftover spice mix...
Author: Hawa Hassan
Author: Claudia Fleming
Author: Jill Silverman Hough
Unlike most cinnamon buns, these are not made with a yeasted bread base. It's a quick and easy cinnamon bun recipe that you absolutely must try.
Author: Rosie Reynolds
An easy Spiced Pumpkin Bread recipe. Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company.
Author: Vern Bertagna
Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.
Author: Claire Saffitz
When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won over, and so is everyone who has tasted it. This is...
Author: Diane Morgan
Author: Tanya Wenman Steel
Author: Barbara Price
Author: Bon Appétit Test Kitchen
Author: Rebecca Rather
Cinnamon and brown sugar, combined with cardamom, honey, and orange zest, produce the most aromatic, tender, and tasty version of breakfast rolls.
Author: Claire Saffitz
Reducing the liquid in this mile-high apple pie recipe to a syrupy consistency concentrates the flavor and yields the ideal juicy sauciness. Do not attempt in a standard pie plate!
Author: Claire Saffitz
Author: Julie Richardson
There's no need to buy pumpkin pie spice mix if you've already got all the spices for it in your cupboard-just mix it up yourself and use it in any recipe that calls for it. Toss it with apples for a delicious...
Author: Anna Stockwell
A cornerstone of Ethiopian cooking, this clarified butter is infused with spices and herbs native the region, giving it unique flavor and aroma.
Author: Cheryl Slocum
You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.
Author: Anna Stockwell
This dish is my mother's interpretation of a meal we had at a friend's birthday party when we were young. We came home raving about it and had to try making it for ourselves!
Author: Jazz Smollett-Warwell
Author: Dorie Greenspan