Using a cast-iron skillet means you cancaramelize the apples and bake the cake all in one vessel. Plus, the remaining apple juices form the base for the caramel sauce. It's a win all the way.
Author: Claire Saffitz
Author: Cook St. Helena
What makes this recipe special is its lightness: twice as much milk as cream, and the white of the egg whipped stiff and folded into the mix, so it was almost like clouds on top of the eggnog.
Author: Dale DeGroff
Author: Gesine Bullock-Prado
Author: Monique Gaspais
Author: Florence Myers
Author: Gina Marie Miraglia Eriquez
Try this frothy cocktail - named after a bartender in San Francisco - instead of eggnog.
Author: David Waltuck
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils with 1/4-inch diameter holes will work too.
Author: Dorie Greenspan
Author: Melissa Roberts
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
I was inspired to create this vegan grilled jerk tofu recipe after visits to Jamaica where I found myself inhaling the aromas of jerk chicken. Try it!
Author: Chrissy Tracey
This side dish of silky mashed potatoes sweetened with pumpkin (left over from Pumpkin Muffins), seasoned with fresh sage, and laced with melty strands of Fontina cheese is full of favorite autumnal flavors....
Author: Paul Grimes
If you prefer a smooth sauce, purée it in a blender. Serve with roasted potatoes and sautéed greens.
Author: Jenny Rosenstrach
Author: Damon Lee Fowler
White chocolate adds a rich, creamy sweetness to this quick pumpkin mousse. Be careful to keep the white chocolate and pumpkin mixtures warm as you mix them; otherwise, the white chocolate can set as it...
Author: Katherine Sacks
Author: Martin Cate
Author: Paul Grimes
Author: Melanie Barnard
Serve these Thanksgiving cupcakes at a holiday potluck, or on a party dessert buffet.
Author: Katherine Kallinis Berman
The orange zest and nutmeg say holiday, but you can switch up the spices as long as you keep the butter and salt.
Author: Vivian Howard
Author: Pam Norby
Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.
Author: Cynthia Wong
Author: David Barber
Author: Wolfgang Puck
Love cheesy broccoli casserole? Then go for this steak dinner, which mimics those flavors in a simple but elegant way with charred broccolini and a creamy Gruyère sauce.
Author: Anna Stockwell
A flaky phyllo crust, layered with butter and a pumpkin pie-spice sugar forms the crust for this silky well-spiced pie.
Author: Ross Dobson
Author: Allison Vines-Rushing
Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.
Author: James Oseland