Author: Bon Appétit Test Kitchen
Author: Richard Corrigan
Imagine a pumpkin pie with pecan pie's best feature: the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà.
Author: Brad Leone
Precooking the squash seasons and softens it, but don't let it get dry or brown. The moisture it retains ensures it will be tender after baking and helps keep the caramel saucy.
Author: Claire Saffitz
Author: Veronica Chambers
Author: Ellie Krieger
Imagine a mash-up of cinnamon toast, bread pudding, and pie. We're all about the warm jammy fruit hiding inside this dessert.
Author: Claire Saffitz
Author: Peter Reinhart
Author: Susan Murphy
Author: Lane Crowther
Author: Kemp Minifie
Crispy on the outside and super tender in the inside. This recipe is easy, tasty and quick to make!
Author: The Fit Mediterranean
This dense and savory stuffing resembles the filling inside a tamale. This recipe makes enough to stuff the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy, or to serve eight people when baked as...
Author: Melissa Clark
Author: Neela Paniz
Author: James Beard
Author: Maria Speck
Author: Susan Lasken
Author: Barry Correia
Author: Laurent Gras
Author: Paul Grimes
Author: Susan Ueki
Like kale chips but smaller, separated Brussels sprout leaves get crisp when tossed in oil and roasted in the oven.
Author: Molly Stevens
This sparkling punch, with its aromatic mixture of sage, lemon, and ginger, is refreshing and light enough to drink all night.
Author: Anna Stockwell
Author: Ming Tsai
In this delicious dessert, tender spice cake is layered with maple-sugar frosting, candied pecans, and a salty-sweet caramel sauce
Author: Lori Longbotham
Author: Ian Knauer
Author: Ira Freehof
Author: Bon Appétit Test Kitchen