Skip the same old boring barbecue sauce and opt for a sticky malt vinegar, bourbon, and maple syrup glaze to slick up these boiled-and-baked pork ribs.
Author: Donna Hay
Author: Lillian Chou
The technique: Streusel-a crumbly mixture of flour, butter, sugar, and spices-often shows up on coffee cakes. The sweet, crunchy stuff also makes a great pie-topper. The payoff: You have to roll out only...
Author: Jeanne Kelley
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
This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious.
Author: Ian Knauer
Author: Dede Wilson
Author: Kemp Minifie
Swedish Cardamom Rolls
These cupcakes remind me of the crisp October air and colored leaves crunching underneath my feet.
Author: Alison Riede
Using a vanilla bean makes this creamy Instant Pot pudding extra special and aromatic. I like this poured over sliced strawberries and raspberries for dessert.
Author: Melissa Clark
Author: Emily Ansara Baines
Author: Rebecca Rather
Use this coffee spice mix as a dry rub on chicken, steak, pork chops, or carrots for dinner, or fold into chocolate chip cookies, coffee cake, ice cream, and more for dessert-it plays happily on both sides...
Author: Tara O'Brady
These cinnamon-sugar dusted Mexican doughnuts are traditionally dunked in a cup of creamy hot chocolate.
Author: Jennifer Jones
When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser. There's enough chipotle here to make your lips hum, but not so much as to overshadow the balancing act...
Author: Paul Grimes
Can't get enough of pumpkin pie spice? With this easy whipped cream, you can add it to everything: our awesome Build-Your-Own Thanksgiving Pie Bar, the ultimate autumn icebox cake, and, yes, even your...
Author: Katherine Sacks
This pretty baklava with a diamond-cut top can easily take the place of pecan pie on a Thanksgiving dessert buffet. The bourbon-honey syrup and orange zest in the filling add rich, savory flavor, and keep...
Author: Katherine Sacks
Author: Robert Colombi
Author: Gretchen Holt-Witt
The zing of ginger and the sweetness of molasses combine in perfect proportions in this cookie, sent to us by Jane Booth Vollers of Chester, Connecticut. Her grandmother, Helen Dougherty, made batches...
Author: Abigail Johnson Dodge
Author: Joan Nathan
The sour tang and bready texture of the yeasted cake dough keep things interesting; heaps of streusel keep the crowds happy.
Author: Claire Saffitz
No butter? No problem! This ooey-gooey monkey bread, ribboned with layers of sweet, aromatic spiced pecans and pumpkin seeds and drizzled with caramel sauce, doesn't need it.
Author: Katherine Sacks
Jellied candies like these are eaten all over Europe as post-dessert petits fours.
Author: Lillian Chou
Author: John Willoughby
Author: Maggie Ruggiero
Author: Gina Marie Miraglia Eriquez
This dairy-free cake hits all the right autumnal notes: it's earthy thanks to the olive oil, warm thanks to the spices. Just be sure to choose your apples wisely-a softer type will melt into the cake,...
Author: David Tamarkin