Author: Jinx Morgan
Nothing says waiting for the holiday season to end like these moist, fluffy gingerbread cupcakes. Bring them to your next familial bash and eat them as you grit your teeth and marvel at your family.
Author: Isa Chandra Moskowitz
Author: Lisa Fain
Author: Sarah Patterson Scott
Author: Suvir Saran
Author: Melissa Roberts
For actually-crisp chickpeas, turn to the air fryer. The high heat circulating fast dries out the chickpeas so they're almost dehydrated.
Author: Ben Mims
Author: JoAnn Cianciulli
Author: Bon Appétit Test Kitchen
Author: Tim Byres
Author: Molly Stevens
Author: Bela Banerjee
If you'd like an even more pronounced molasses flavor, use a robust instead of mild molasses. Just don't use blackstrap in these cookies; not only will it be too strong and bitter, but it will overwhelm...
Author: Claire Saffitz
Author: James Oseland
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
Thanksgiving flavors (squash, cinnamon, butter) with a Persian-inspired touch. The spiced butter is also a treat mixed into couscous.
Author: Victoria Granof
These delightful cupcakes are great as soon as they've cooled, but their carrot-cake moistness and hint of spice really come through the day after they're baked.
Author: Melissa Roberts
Author: Donald Link
Author: Melissa Roberts
Author: Maggie Ruggiero
Author: Andrea Reusing
Author: Ian Knauer
Author: Jeffrey Alford
Author: Rebecca Rather
Author: drlanaperez