Author: Nick Malgieri
A cross between brioche and challah, this bread is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf. The kulich would sit proudly in the center of the family Easter...
Author: Connie Barbara Schaeffer
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Author: Giada De Laurentiis
Author: Rose Levy Beranbaum
An easy cookie crust and a fragrant, custardy filling laced with rings of apple set this fall dessert apart from the competition.
Author: Cynthia Wong
Author: Jan Okun
In this cobbler recipe, the batter puffs up around the fruit, creating a cakey top and a gooey base.
Author: Joe Sevier
Author: Ina Garten
Claire Saffitz named these her "forever" brownies because it took so much work to get them right that she's vowed to never develop another brownie recipe again.
Author: Claire Saffitz
Author: Cynthia Paige Ward
The ultimate holiday vacation cooking project: lasagna with two homemade sauces and layers of homemade pasta.
Author: Sue Li
Author: Nancy Rosenberg Engel
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Author: Marcy Goldman
Author: Sue Knechtel
Author: Jean Anderson
Author: Aviva Goldfarb
Author: Selma Hurwitz
Author: Lori Longbotham
Author: David Wells
Serve this perfect fall dessert after a dinner of roast pork tenderloin.
Author: Jan Okun
Author: Abby Dodge
Author: Marlin Kaplan
Author: Judy Harmon