Author: Judy Harmon
Author: Kathryn Matthews
Author: Sharon Blonder Leff
Author: Dorie Greenspan
Author: Stephan Pyles
Author: Rebecca Rather
(Mole Negro de Teotitlán) Mole Negro is the state dish of Oaxaca, the king of moles. It also happens to be the most difficult to make. People pride themselves on their own different touches, and family...
Author: Zarela Martinez
Served alongside boozy martinis, this is the classic cheese ball of yesteryear, perfect for retro-chic parties.
Author: Kendall Conrad
Author: Ian Knauer
Author: Danny Murry
Author: Allison Vines-Rushing
Bourbon Balls function as the ultimate easy dessert for Southern cocktail parties, and they put a sweet, slightly boozy finish on any get-together. Think of them as an edible digestif. Crushed vanilla...
Author: Editors of Garden & Gun
Author: Jennifer Appel
Author: Joan Colton
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie. We couldn't help working in oats, whole grain...
Author: Claire Saffitz
Pumpkin Custard Profiteroles With Maple Caramel
Spiced pecans add sophisticated nuance to this cinnamon-spiked chocolate ganache tart.
Check out our recipe for a twist on pecan pie, with a shot of rum to balance out the sweetness.
Author: Rhoda Boone
Author: Nathalie Dupree
This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.
Author: Claire Saffitz
Author: Madeline Sims Ford
Author: Carole Bloom
Author: Nanney Spivey
Author: Sarah Patterson Scott
Author: Cindy Mushet