Author: Gretchen Holt-Witt
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: Ronald Bruno
Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
Author: Karen DeMasco
Jellied candies like these are eaten all over Europe as post-dessert petits fours.
Author: Lillian Chou
Using a vanilla bean makes this creamy Instant Pot pudding extra special and aromatic. I like this poured over sliced strawberries and raspberries for dessert.
Author: Melissa Clark
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
Author: Kurt Gutenbrunner
Author: Krystina Castella
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
This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious.
Author: Ian Knauer
Author: Julie Richardson
Author: Tina Miller
Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.
Author: Carla Lalli Music
For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends this custardy version a certain lightness of being....
Author: Andrea Albin
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: Sarah Patterson Scott
Author: Tony Litwinko
Author: Lillian Chou
Author: Dede Wilson
The technique: Streusel-a crumbly mixture of flour, butter, sugar, and spices-often shows up on coffee cakes. The sweet, crunchy stuff also makes a great pie-topper. The payoff: You have to roll out only...
Author: Jeanne Kelley
Author: Carolyn Beth Weil
Author: Jonathan Waxman
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
Spiced pecans add sophisticated nuance to this cinnamon-spiked chocolate ganache tart.
This dairy-free cake hits all the right autumnal notes: it's earthy thanks to the olive oil, warm thanks to the spices. Just be sure to choose your apples wisely-a softer type will melt into the cake,...
Author: David Tamarkin
Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star anise, ginger, and cinnamon from spice blender La...
Author: Kamel Saci
Author: Ian Knauer
A few spices (and a cool skillet move) turn store-bought broth into something deeply satisfying.
These childhood favorites get their tangy flavor from an old-school leavener: cream of tartar. We've kept the recipe super traditional by using an all-butter dough, omitting the vanilla to let the tart...
Author: Katherine Sacks