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: Ian Knauer
Author: Gina Marie Miraglia Eriquez
Author: Robert Aikens
Author: Chris Lilly
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
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
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Author: David Lebovitz
Author: Kendall Conrad
Author: Allison Vines-Rushing
Author: Julie Richardson
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: Cindy Mushet
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: Crescent Dragonwagon
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: Gina Marie Miraglia Eriquez
Author: Shelley Wiseman
Author: Larraine Perri
Author: Lidia Matticchio Bastianich
Author: Jeff Koehler
Brown butter, infused with vanilla, adds a bewitching silkiness to the fruit that's tucked beneath the crumbly topping.
Author: Holly Smith
Author: Larraine Perri
Author: Joyce Carol Oates
Author: Joanne Chang
Author: Krystina Castella
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
Makrut lime leaves give this spiced nut mix its citrusy, floral notes. Can't find any? Just double the lime zest.
Author: Bon Appétit Test Kitchen
Author: Krystina Castella
Recipe for pecan sandies from Thomas Keller's cookbook, Bouchon.
Author: Thomas Keller
Author: Traci Des Jardins
Author: Ian Knauer
Author: Larraine Perri
Author: Allison Vines-Rushing
Author: Lori Longbotham
Author: Alison Roman
Author: Colleen Patrick-Goudreau
Author: Gina Marie Miraglia Eriquez
Author: Ellie Krieger
Author: Melissa Roberts
"Pistachios are buttery, piney, crunchy, and creamy-plus they go great with a cold beer."
Author: Nathan Allen
This coffee-cake like strawberry cake is piled high with a lemony pistachio streusel.
Author: James Freeman