Author: Fran Love Taylor
Author: Claire Archibald
These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the...
Author: Rick Martinez
Author: Einat Admony
Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.
Author: Andy Baraghani
This version of the flaky holiday pastry is made with a cream cheese dough and stuffed with quince paste, walnuts, and cinnamon.
Author: Yotam Ottolenghi
Author: Lannice Snyman
Author: Paul Grimes
Author: Eleni Theos Stelter
These flavorful cupcakes are studded with grated apple and bits of cinnamon crumble, then topped with a luscious cinnamon buttercream. It's fall all the way.
Author: Katherine Kallinis Berman
Author: Andrea Albin
Author: Sam Talbot
Author: Andrew Knowlton
Rye flour adds an earthy-nutty dimension and absorbs more molasses than all-purpose flour. The result is a cookie with the smoky caramel finish of rye whiskey.
Author: Rick Martinez
Author: Diane Kochilas
Author: JoAnn Cianciulli
Author: Roberto Santibañez
Author: Wang Haibo
Author: Maggie Ruggiero
Author: Rick Rodgers
To help prevent the ice cream bars from melting while you are cutting and dipping them, choose a vanilla ice cream that freezes solid. How can you tell? Squeeze the pint in the freezer case to test which...
Author: Claire Saffitz
Author: Dede Wilson
Author: Paul Grimes
These dairy-free, gluten-free muffins rely on homemade oat flour for body, while a few oat flakes scattered on top add texture.
Author: Lorraine Pascale
Author: Amy Gallo
If you'd like an even more pronounced molasses flavor, use a robust instead of mild molasses. Just don't use blackstrap in these cookies; not only will it be too strong and bitter, but it will overwhelm...
Author: Claire Saffitz
A treasured family recipe from Lazarus Lynch's book, Son of a Southern Chef. This peach dessert is perfect for summer barbecues.
Author: Lazarus Lynch
This punch recipe easily scales down by half, or even all the way to festive drinks for two.
Author: Tristan Willey