Author: Julia Child
The zing of ginger and the sweetness of molasses combine in perfect proportions in this cookie, sent to us by Jane Booth Vollers of Chester, Connecticut. Her grandmother, Helen Dougherty, made batches...
Author: Kate Higgins
Author: Ivy Manning
Apple, brown sugar and cinnamon are a perfect topping for this simple breakfast masterpiece.
Author: Land O'Lakes
These pretty little cookies are similar to the bakery staples, but made with a flaky, homey, easier version of puff pastry. A liberal sprinkle of cinnamon and sugar in between the layers gives each cookie...
Author: Gina Marie Miraglia Eriquez
Author: Lisa Zwirn
These cinnamon-sugar dusted Mexican doughnuts are traditionally dunked in a cup of creamy hot chocolate.
Author: Jennifer Jones
Author: Tina Miller
Author: Sam Talbot
Author: Abigail Johnson Dodge
Author: Bon Appétit Test Kitchen
In this Thai-inspired stir-fry, a quick sear gives Spam a crispy yet melt-in-your-mouth texture, and a finishing drizzle of vinaigrette balances the salty rich ham with an herbaceous lift.
Author: Kendra Vaculin
Author: Pam Norby
Keep in mind that the level of heat in harissa pastes varies widely from brand to brand-adjust how much you add depending on your preference. If your stew skews hot, just top it with a dollop of minty...
Author: Claire Saffitz
Author: Baija Lafridi
Author: Suzanne Goin
These pork chops are a fantastic way to take advantage of fall flavors. If you don't have pumpkin pie spice, you can substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon...
Author: Audrey Johns
Author: Diana Yen
We use round cookie stamps for the imprint before cutting these cookies out with a round cutter. Once the glaze is applied, they really do look like antique tiles.
Author: Yotam Ottolenghi
Author: Maggie Ruggiero
Author: Ed Lee
Author: Donatella Arpaia
When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser. There's enough chipotle here to make your lips hum, but not so much as to overshadow the balancing act...
Author: Paul Grimes