Author: Rozanne Gold
Author: Maggie Ruggiero
Author: Maggie Ruggiero
Author: Melissa Roberts
These meringues are intentionally oversized-just as good hung from the Christmas tree as an ornament as they are to eat-and last for ten days, so, fortunately, their use as both decoration and edible treat...
Author: Yotam Ottolenghi
Author: Veronica Betancourt
This version of the flaky holiday pastry is made with a cream cheese dough and stuffed with quince paste, walnuts, and cinnamon.
Author: Yotam Ottolenghi
Author: Sam Talbot
Author: Melissa Roberts
Author: James Oseland
Author: Janet Taylor McCracken
Author: Michele Adams
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
Author: Paul Grimes
An easy Candied Pecans recipe
Author: Paul Grimes
Author: Ruth Cousineau
Inspired by the flavors of kefta, these protein-packed vegetarian bites are equally good tucked into a pita or served on their own.
Author: Anna Stockwell
Richly spiced gingerbread with the texture of a moist, dense devil's food cake, this recipe only gets better if you make it ahead.
Author: Andrew Tarlow
This eminently sharable cookie (developed for our #cook90 initiative) has all the flavors of a latte. And chocolate. Lots of hot, melting milk chocolate.
Author: David Tamarkin
Author: Sara Moulton
Author: Claire Archibald
Author: Duane Sorenson
Buckwheat adds flavor to chicken-filled crepes. This recipe may be ideal for anyone with IBD, Crohn's, or colitis-it adheres to low FODMAP diet standards.
Author: Cheryl Slocum
This bark recipe, packed with flax, chia, and sesame seeds, almonds and coconut, lands somewhere in between granola bars the snack and granola the cereal.
Author: Elisabeth Prueitt
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
Author: Julie Hasson
Author: David Waltuck