Author: Sara Perry
Author: Sheila Lukins
These addictive cinnamon toast bites have a crispy, cinnamon-y, sugary coating that ensures no one can eat just one! Make them as an extra-special morning treat, or a slumber party snack that is sure to...
Author: Katherine Sacks
Author: Carolyn Beth Weil
Author: Jeannette Ferrary
Author: Pichet Ong
This pear tart is decked out in full holiday style, thanks to the signature red hue of Starkrimson pears and the partial wreath of pastry leaf cutouts along the crust.
Author: Judy Kim
Author: Diane Kochilas
Author: Gina Marie Miraglia Eriquez
Author: Maggie Ruggiero
Baking a single large-format tamal in a foil-covered pan set in a roasting pan of hot water produces a similarly tender texture to the corn husk-wrapped variety. The result is a moist, barely sweet cake...
Author: Daniela Soto-Innes
Author: Bon Appétit Test Kitchen
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: Steven Raichlen
Can't get enough of pumpkin pie spice? With this easy whipped cream, you can add it to everything: our awesome Build-Your-Own Thanksgiving Pie Bar, the ultimate autumn icebox cake, and, yes, even your...
Author: Katherine Sacks
Author: Sarah Patterson Scott
Author: JoAnn Cianciulli
Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
Author: Andy Baraghani
Author: Damon Lee Fowler
Smith's version is made with up to eight spices. It's worth using them all for the fullest flavor.
Author: Lisa Cheng Smith
Author: Sophie Dahl
Author: Gretchen Holt-Witt
Author: Rachael Ray
Author: James Oseland
Author: José Andrés
Author: Krystina Castella
Imagine a pumpkin pie with pecan pie's best feature: the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà.
Author: Brad Leone
Imagine a mash-up of cinnamon toast, bread pudding, and pie. We're all about the warm jammy fruit hiding inside this dessert.
Author: Claire Saffitz
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