If you're the type who prefers desserts that go heavy on the fruit, this apple tart's for you.
Author: Claire Saffitz
Author: Ron Silver
The sour tang and bready texture of the yeasted cake dough keep things interesting; heaps of streusel keep the crowds happy.
Author: Claire Saffitz
These Latin American turnovers work as appetizers or as a vegetarian main course when served several to a person.
Author: Diane Brown Savahge
Our ultimate cinnamon rolls combine a rich, buttery dough with the warming flavors of cinnamon and nutmeg and the crunch of pecans. Drizzle these heavenly rolls with our simple glaze, and watch how quickly...
Author: Rhoda Boone
Author: Amy Fritch
Author: Bon Appétit Test Kitchen
Pumpkin Custard Profiteroles With Maple Caramel
Author: Kevin von Klause
Author: Ruth Cousineau
This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).
Author: Claire Saffitz
Author: Fred Plotkin
Author: Anne Stiles Quatrano
For the satisfaction of fried chicken without the fuss, coat boneless breasts in toasted panko, then bake them in the oven.
Author: Claire Saffitz
Author: Jeanne Kelley
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season...
Author: Stephanie Clarke
Author: Gina Schild
Nothing melts in the mouth like baked bananas. Served with any kind of cream topping, it is a simple, unsurpassed dessert. Adjust the ingredients and flavors to your personal taste.
Author: Lucinda Scala Quinn
An easy Apple-Rhubarb Crisp recipe. Oats, brown sugar and walnuts team up with cinnamon and cloves in the terrific streusel topping for this homespun treat.
Author: Melissa Roberts
Author: Deborah Madison