Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
Author: Claire Saffitz
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
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
Author: Jenny Rosenstrach
This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
Author: Francois Payard
Author: Sheila Lukins
Author: Rozanne Gold
Editor's note: This recipe is from Michele Adams's and Gia Russo's book Wedding Showers: Ideas & Recipes for the Perfect Party. Tart, juicy raspberries are stacked between layers of rich chocolate cake...
Author: Michele Adams
Author: Yvette Van Boven
Author: Jamie Oliver
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: Karen Heist
Author: Selma Brown Morrow
Author: Ruth Cousineau
Author: Jeannette Ferrary
Author: Alex Palermo
Author: Jennifer Iserloh
Author: Nils Bernstein
Author: Melissa Roberts
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: Rebecca Miller French
Author: Nicholas Puniello
Author: Gabriella Vigoreaux
Author: Bon Appétit Test Kitchen
Author: Stephanie Pierson
Author: Robin Davis
Author: Tony Gemignani
Author: Susie Theodorou
Freeze smaller portions of this versatile, flavorful shredded chicken and you'll be so glad you did. It's the perfect base to build any meal-tacos, fried rice, hearty soups, pastas, barbecue chicken sandwiches,...
Author: Rhoda Boone
Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.
Author: Alison Roman
Author: Todd Porter