A whole pecan pie is a lot of work if you're just serving dessert to two or four people. Instead, make this elegant little galette studded with whiskey-soaked cranberries.
Author: Anna Stockwell
These sweet rolls are soft, pillowy, scented with cardamom, and streaked with a sweet, buttery cinnamon swirl.
Author: Kat Boytsova
Author: Andrea Albin
Instead of a traditional apple pie, opt for this spiced apple cake for Thanksgiving. Grated apples in the filling give it a moist, dense texture, while the caramel glaze and pretty caramelized walnuts...
Author: Katherine Sacks
Author: Waldy Malouf
Author: Jeanne Kelley
Clean out your pantry with this customizable one-pan dinner and season it with whatever spices you love most or happen to have on hand.
Author: Anna Stockwell
Author: Dorie Greenspan
Author: Julie Richardson
Author: Krystina Castella
Author: Robert Colombi
Author: Colin Cowie
Author: Sarah Patterson Scott
Jellied candies like these are eaten all over Europe as post-dessert petits fours.
Author: Lillian Chou
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Blanching the chopped orange in boiling water before cooking it with the cranberries removes any bitterness from the peel and pith.
Author: Claire Saffitz
Come in from the cold to this warmly spiced hot apple cider.
Swedish Cardamom Rolls
Author: Jamie Geller
No butter? No problem! This ooey-gooey monkey bread, ribboned with layers of sweet, aromatic spiced pecans and pumpkin seeds and drizzled with caramel sauce, doesn't need it.
Author: Katherine Sacks
A simple potato salad-one that uses both Yukon Gold and sweet potatoes-is given a fresh burst of unexpected flavor from the assertiveness of authentic Jamaican jerk rub. The unapologetically spicy rub...
Author: Brigid Washington
Of all the rums we tried for this recipe, we liked Myers's best. But Oronoco, a new white rum from Brazil, also made a beautifully balanced drink.
This apple pandowdy recipe is so delicious that we're just going to have to say: Cobbler, you've been warned.
Author: Claire Saffitz
Author: Karen DeMasco