A cinnamon-sugar coated snickerdoodle cookie dough is pressed into a pie plate, making a fun and easy crust for this dreamy, creamy pumpkin icebox pie.
Author: Anna Stockwell
Author: Susan Spungen
Appease the crowds with this giant sheet-pan pie that makes use of two of our favorite summer fruits.
Author: Rhoda Boone
Author: Jamie Oliver
Author: Ania Catalano
The recipe for red velvet cake has been around since the 1920s, when the cake was the signature dessert at the Waldorf-Astoria Hotel in New York City. The cake captured my heart-and it plays hard to get....
Author: Rocco DiSpirito
This ambitious Mallomars-inspired recipe is a project: Make the (wheat-free!) cookie base and top with marshmallow on day one; enrobe in chocolate on day two.
Author: Anna Posey
Author: Kay Rentschler
Author: Abigail Johnson Dodge
Author: Nicole Coady
Take your time when streaming the butter into the egg and sugar mixture-you want to create an emulsion, as when making a vinaigrette. If you go too quickly, you'll end up with a greasy batter.
Author: Sohla El-Waylly
Author: Nick Malgieri
Author: Claudia Fleming
Author: Alex Palermo
Every October as kids, we loved to go pumpkin picking and buy fresh pumpkins. Our grandmother would take the pumpkin flesh and bake it in the oven with a little cinnamon and sugar, and then we'd stick...
Author: Katherine Kallinis Berman
Author: Wendy Giman
These delicious breakfast treats from Circa 1886 are best served slightly warm.
With its velvety chocolate glaze and snowy flakes of sea salt, this dressed-up honey cake is perfect for Rosh Hashanah.
Author: Kemp Minifie
Author: Bon Appétit Test Kitchen
Author: Cathal Armstrong
Author: Ruth Cousineau