The sour tang and bready texture of the yeasted cake dough keep things interesting; heaps of streusel keep the crowds happy.
Author: Claire Saffitz
Author: Barbara Price
Author: Tony DiSalvo
This flexible cake recipe is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week.
Author: Sarah Jampel
Author: Betty Caldwell
Author: Dora Moel
Author: Emily Ansara Baines
Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin. Best of all, this airy alternative to pumpkin pie leaves you satisfied, not stuffed.
Author: Shelley Wiseman
Author: Joanne Chang
Author: Ronald Bruno
Author: Lillian Chou
Spiced pecans add sophisticated nuance to this cinnamon-spiked chocolate ganache tart.
Author: Bon Appétit Test Kitchen
This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious.
Author: Ian Knauer
Author: Su Mei Yu
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: Selma Brown Morrow
Author: Trude Reder
Author: Wendy Popp
America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare at home and tastes more vibrantly "pumpkin"...
Author: Stella Parks
Author: Dorie Greenspan
Author: Mike Davis
Author: Sarah Patterson Scott
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Julie Richardson
This pretty baklava with a diamond-cut top can easily take the place of pecan pie on a Thanksgiving dessert buffet. The bourbon-honey syrup and orange zest in the filling add rich, savory flavor, and keep...
Author: Katherine Sacks
A few spices (and a cool skillet move) turn store-bought broth into something deeply satisfying.
Skip the same old boring barbecue sauce and opt for a sticky malt vinegar, bourbon, and maple syrup glaze to slick up these boiled-and-baked pork ribs.
Author: Donna Hay
Author: Larry Steven Londre