Author: Amy Gallo
This version of the flaky holiday pastry is made with a cream cheese dough and stuffed with quince paste, walnuts, and cinnamon.
Author: Yotam Ottolenghi
Author: Paul Grimes
Richly spiced gingerbread with the texture of a moist, dense devil's food cake, this recipe only gets better if you make it ahead.
Author: Andrew Tarlow
Author: Michelle Tam
If you'd like an even more pronounced molasses flavor, use a robust instead of mild molasses. Just don't use blackstrap in these cookies; not only will it be too strong and bitter, but it will overwhelm...
Author: Claire Saffitz
A treasured family recipe from Lazarus Lynch's book, Son of a Southern Chef. This peach dessert is perfect for summer barbecues.
Author: Lazarus Lynch
This bark recipe, packed with flax, chia, and sesame seeds, almonds and coconut, lands somewhere in between granola bars the snack and granola the cereal.
Author: Elisabeth Prueitt
Author: Shirley Nielson
Author: Damon Lee Fowler
Author: Diana Kennedy
Author: Sarah Patterson Scott
Author: Sam Talbot
Flan is amped up with holiday spices and a crispy cookie crust.
Author: Claudia Fleming
These meringues are intentionally oversized-just as good hung from the Christmas tree as an ornament as they are to eat-and last for ten days, so, fortunately, their use as both decoration and edible treat...
Author: Yotam Ottolenghi
Author: Joan Nathan
Author: Engin Akin
Author: Sara Perry
Author: Susan Herrmann Loomis
Author: Rose Levy Beranbaum
Try our recipe for apple pie smoothies with apples, yogurt, oats, walnuts, and cinnamon.
Author: Catherine McCord
Author: Sarah Patterson Scott
Author: Maggie Ruggiero
While brandy is the traditional partner for fruit cake, you could also try using a dessert sherry such as Pedro Ximénez. It's an intensely sweet, dark sherry made from the Spanish grape variety of the...
Author: Donna Hay
The perfect party treat, these two-bite truffles can easily be made ahead of time and are a wonderful accompaniment to a glass of bubbly. In this version, tahini (ground sesame paste) replaces the traditional...
Author: Katherine Sacks
No secrets here-the key to the buttery flavor and signature texture of monkey bread is the brioche dough.
Author: Claire Saffitz