A baked oatmeal recipe using fruit, rolled oats, nuts, and spices.
Author: Heidi Swanson
Cinnamon-nut streusel tops an orange-scented muffin packed with cranberries and pecans-at every altitude, this is an unbeatable combination.
Author: Susan G. Purdy
Author: Sheri Castle
Author: Gina Marie Miraglia Eriquez
Author: Tom Douglas
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
Author: Ian Knauer
The dairy-free secret to this easy fudge's creaminess? Avocado. The key to a firmly set but fudgy texture is using bittersweet chocolate with minimum 60% cacao.
Author: Chris Morocco
Author: Rozanne Gold
Author: Robert Aikens
Brown butter, infused with vanilla, adds a bewitching silkiness to the fruit that's tucked beneath the crumbly topping.
Author: Holly Smith
This deep-dish crumb-topped pie combines several winter fruits and confirms that the whole is greater than the sum of its parts. The pears become soft, the apples remain slightly firm, the figs add texture...
Author: Cory Schreiber
Author: Allison Vines-Rushing
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Author: David Lebovitz
Author: Larraine Perri
Author: Larraine Perri
Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety, fragrant, and certainly full of cheer.
Author: María Del Mar Sacasa
Author: Chris Lilly
Author: Larraine Perri
Author: Kendall Conrad
Author: Julie Richardson
Author: Krystina Castella
Author: Gina Marie Miraglia Eriquez
You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly. (That means airtight! In plastic!) Logs of...
Author: Alison Roman
Author: Crescent Dragonwagon
Author: Traci Des Jardins
Author: Molly Stevens
Author: Krystina Castella
Author: Myra Goodman
Author: Dawn Perry
Author: Ian Knauer
Author: Jeff Koehler
Author: Cindy Mushet
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount...
Author: Tamasin Day-Lewis
Author: Shelley Wiseman
Author: Joyce Goldstein
Author: Joanne Chang
Author: Viet Pham
Author: Melissa Roberts
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Author: Amelia Saltsman