There's no need to buy pumpkin pie spice mix if you've already got all the spices for it in your cupboard-just mix it up yourself and use it in any recipe that calls for it. Toss it with apples for a delicious...
Author: Anna Stockwell
Author: Chris Schlesinger
This winter cocktail is a cross between a Penicillin and a French 75. It's a bold, gingery-spicy cocktail for Scotch lovers.
Author: Fred Yarm
We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.
Author: Molly Baz
Author: Adrienne Inskeep
Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.
Author: Chris Morocco
Author: Amy Auburn
If using frozen cranberries, which are just as good for this recipe, don't bother thawing them first.
Author: Claire Saffitz
Author: Jeff Edmunds
This classic German spice mix can be used anywhere you want a dash of warm, Christmas-y spice.
Author: Luisa Weiss
This hearty vegetarian stew comes together in under 30 minutes.
Author: Nava Atlas
Author: Betty Boothe
Author: Dora Moel
Author: Hiroshi Fukui
Author: Bon Appétit Test Kitchen
Watch out, pumpkin pie! This dessert is delicious even without a caloric crust. It's a light and flavorful soufflé consisting mostly of egg whites, a great source of high-quality protein. To further up...
Author: Kathryn Matthews
Author: Bruce Aidells
Author: Joanie Moscoe
Use whatever jam, marmalade, or fruit preserves you like in this crowd-pleaser; raspberry or cherry would be especially nice.
Author: Dawn Perry
Author: Damon Lee Fowler
Steam these soup dumplings in batches and eat them when they're at their best-hot out of the steamer.
Author: Anita Lo
Author: Andrea Albin
Author: Diane Sandoval