Author: Jeanne Kelley
These sweet rolls are soft, pillowy, scented with cardamom, and streaked with a sweet, buttery cinnamon swirl.
Author: Kat Boytsova
Author: Dorie Greenspan
Author: Krystina Castella
Of all the rums we tried for this recipe, we liked Myers's best. But Oronoco, a new white rum from Brazil, also made a beautifully balanced drink.
Author: Sarah Patterson Scott
Author: Joan Nathan
Jellied candies like these are eaten all over Europe as post-dessert petits fours.
Author: Lillian Chou
Author: Waldy Malouf
Author: Julie Richardson
Author: Bon Appétit Test Kitchen
Author: Andrea Albin
Author: Robert Colombi
Swedish Cardamom Rolls
No butter? No problem! This ooey-gooey monkey bread, ribboned with layers of sweet, aromatic spiced pecans and pumpkin seeds and drizzled with caramel sauce, doesn't need it.
Author: Katherine Sacks
A simple potato salad-one that uses both Yukon Gold and sweet potatoes-is given a fresh burst of unexpected flavor from the assertiveness of authentic Jamaican jerk rub. The unapologetically spicy rub...
Author: Brigid Washington
Author: Bon Appétit Test Kitchen
Blanching the chopped orange in boiling water before cooking it with the cranberries removes any bitterness from the peel and pith.
Author: Claire Saffitz
Come in from the cold to this warmly spiced hot apple cider.
Author: Colin Cowie
Author: Gina Marie Miraglia Eriquez
This apple pandowdy recipe is so delicious that we're just going to have to say: Cobbler, you've been warned.
Author: Claire Saffitz
Author: Jamie Geller
Author: Karen DeMasco
A few spices (and a cool skillet move) turn store-bought broth into something deeply satisfying.
A cross between sweet potato pudding and a classic custard pie, with a caramelized pecan topping for good measure. You can make this pie without the topping.
Author: Toni Tipton-Martin