Author: Tracey Seaman
Author: Jinx Morgan
Smith's version is made with up to eight spices. It's worth using them all for the fullest flavor.
Author: Lisa Cheng Smith
Author: Lisa Fain
Author: Sarah Patterson Scott
Author: JoAnn Cianciulli
Nothing says waiting for the holiday season to end like these moist, fluffy gingerbread cupcakes. Bring them to your next familial bash and eat them as you grit your teeth and marvel at your family.
Author: Isa Chandra Moskowitz
For actually-crisp chickpeas, turn to the air fryer. The high heat circulating fast dries out the chickpeas so they're almost dehydrated.
Author: Ben Mims
Author: Deborah Madison
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Author: Donald Link
Author: James Oseland
Author: drlanaperez
These delightful cupcakes are great as soon as they've cooled, but their carrot-cake moistness and hint of spice really come through the day after they're baked.
Author: Melissa Roberts
Author: Melissa Roberts
Thanksgiving flavors (squash, cinnamon, butter) with a Persian-inspired touch. The spiced butter is also a treat mixed into couscous.
Author: Victoria Granof
Author: Tim Byres
If you'd like an even more pronounced molasses flavor, use a robust instead of mild molasses. Just don't use blackstrap in these cookies; not only will it be too strong and bitter, but it will overwhelm...
Author: Claire Saffitz
Whether they're freshly baked or toasted, I love these buns and bake a batch whenever it takes my fancy, leaving off the crosses if it isn't Easter. I also like to vary the dried fruit - a mix of chopped...
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Author: Anjali Pathak
Author: Bela Banerjee
Author: Rebecca Rather
Author: Maggie Ruggiero
Author: Monica Bhide
Author: David Kamen
Author: Andrea Reusing