Inspired by the bright flavors of cranberry sauce, tangy cranberries and sweet orange zest add a floral tartness to this apple crisp, topped with an oatmeal cookie crumble studded with almonds. The crumble...
Author: Ben Mims
These moist, easy muffins rely on mashed bananas and flaked coconut for sublime texture and tropical-leaning flavor.
Author: Carole Rodkey
Author: Nancy Oakes
Author: Paul Richardson
Golden Delicious apples are used for this autumnal dessert, but Rome Beauties work well, too.
Salami chips.
Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory-a cheese plate wrapped into one crunchy little morsel.
Author: Amanda Hesser
Author: James Beard
This pie is both sweet and salty, which is my favorite dessert combination. The smoky bacon, mingling with the spiced apples and bourbon crust, is heavenly.
Author: Amber Wilson
Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great...
Author: Gina Marie Miraglia Eriquez
Think of this as Mexican toast.
Author: Kate Fogarty
Author: Gale Gand
Author: Lorri Lanning
Author: Bruce Aidells
Author: Judy Collins
Author: Brian Yarvin
Author: Carole Bloom
This savory side is great hot out of the oven, or even cold for a quick midday snack.
Author: Elle Simone Scott
Moist and rich, the true secret ingredient here is the soy sauce in the frosting. FOR REAL. It adds just a little salty note that really pulls the cake together.
Author: Raquel Pelzel
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: Cory Schreiber
This is a great scone recipe, and it works even without the butterscotch chips. One cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted, if you like.
Author: Kemp Minifie
Author: Janet Fletcher
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before Christmas - and use it the following year. Everyone...
Author: James Beard