These flavorful cupcakes are studded with grated apple and bits of cinnamon crumble, then topped with a luscious cinnamon buttercream. It's fall all the way.
Author: Katherine Kallinis Berman
This isn't a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.
Author: Chris Morocco
Biscochitos are the best thing to get with your coffee when you eat breakfast at a Mexican bakery. Mi Tierra makes my favorite version of these rich Mexican cookies. Sorry, there is no substitute for the...
Author: Robb Walsh
These delicious breakfast treats from Circa 1886 are best served slightly warm.
Here is my restyling of an everyday Ghanaian hot chile condiment. Right here is where hot pepper sauce dreams comes true.
Author: Zoe Adjonyoh
These fluffy buttermilk rolls are filled with a cinnamon-scented date purée to capture all that sticky bun glory without being overly sweet.
Author: Sohla El-Waylly
"Brining the turkey overnight keeps it moist and seasons the interior of the meat," says Lo. "The ingredients, except the cider, are classic 'red-cooking' flavorings used in Chinese cooking to braise and...
Author: Anita Lo
Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.
Author: Judy Kim
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.
Author: Andy Baraghani
These hearty monster cookies have it all for nursing mamas: lactogenic oats, ground flaxseed, and brewer's yeast powder; subtly crunchy, omega-rich chia seeds; and a bit of coconut oil, with its high lauric...
Author: Mandy Major
Hold these sesame-coated chocolate-and-nut cookies up to the light to appreciate the stained-glass effect of the dried fruit.
Author: Rick Martinez
