A cross between sweet potato pudding and a classic custard pie, with a caramelized pecan topping for good measure. You can make this pie without the topping.
Author: Toni Tipton-Martin
Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
Using a cast-iron skillet means you cancaramelize the apples and bake the cake all in one vessel. Plus, the remaining apple juices form the base for the caramel sauce. It's a win all the way.
Author: Claire Saffitz
Author: Jennifer Jones
You can use the same weight in regular apples for this gingerbread cake recipe, but don't the little lady apples just look so awesome?!
Author: Claire Saffitz
Cinnamon lends warming complexity to this comforting, creamy cold-weather drink. For a little pick-me-up, a splash of rum certainly wouldn't hurt.
Author: Joe Sevier
Author: Joan Nathan
Author: Ed Behr
A few spices (and a cool skillet move) turn store-bought broth into something deeply satisfying.
Author: John Willoughby
These cupcakes remind me of the crisp October air and colored leaves crunching underneath my feet.
Author: Alison Riede
Also known as advieh, this aromatic blend comes from Persian cuisine. It's fragrant, a little sweet, and gently warming. It is delicious mixed with sugar and sprinkled over baked goods, donuts, and rice...
Author: Ana Sortun
Author: Ian Knauer
Hummus is a great option for a weeknight dinner: Top each serving off with some crispy spiced beef and a fresh tomato salad and dig in, with pita or without.
Author: Anna Stockwell
Author: Cecilia Hae-Jin Lee
Author: Bon Appétit Test Kitchen
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Author: Carolyn Beth Weil
Author: Mathieu Palombino
Use leftover sourdough starter to make the best waffles. Crispy on the outside and light and fluffy in the middle, these cinnamon sugar waffles are incredible.
Author: Emilie Raffa
Author: Lillian Chou
Author: Florence Myers
Author: David Waltuck
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style method.
Author: Claire Saffitz