Author: Carolyn Beth Weil
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: Samin Nosrat
Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous,...
Author: Einat Admony
Author: Ruth Cousineau
A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.
Author: Mindy Fox
B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers...
Author: Jeanne Thiel Kelley
Author: Kelsey Bunker
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Author: David Lebovitz
This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you...
Author: Susan G. Purdy
Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.
Author: Ochre Bakery, Detroit, MI
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style...
Author: Claire Saffitz
These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger. The white...
Author: Tara O'Brady
Author: Anne Willan
The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.
Author: Alon Shaya
Author: David Lebovitz
Author: David Kamen
Author: Lora Zarubin
Even in its simplicity, there's something about this buttery almond cake that just feels special. Baking it in a pie dish allows for you to serve it straight...
Author: Sheela Prakash
Author: Ruth Cousineau
Author: Melissa Kelly
Author: Noah Bernamoff
These decadent, two-layer flourless brownies are easily customizable. You can use either almond butter or peanut butter in the bottom layer, and if you...
Author: Anna Stockwell
Author: Maria Helm Sinskey
(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...
Author: Zarela Martinez
It's all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges,...
Author: Anna Stockwell