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: Dorie Greenspan
Author: Reyna Simnegar
Author: Ethan Stowell
These milky little doughnuts are a burnished bronze on the outside, white and cakey inside, and soaked to the core with delicately flavored rose syrup.
Author: Meera Sodha
Author: Sarah Kagan
Author: Allen Susser
Plant-based Earth Balance baking sticks make a wonderful dairy-free substitute when cooking traditionally buttery baked goods.
Author: Kim Barnouin
A pretzel crust, caramel drizzle and rich custard filling make this banana tart extraordinary.
Author: Land O'Lakes
Author: Katie Brown
Fill rich yeasted doughnuts with tangy grapefruit curd and dust them with bright grapefruit zest-infused sugar.
Author: Chris Morocco