Like any braised dish, this lamb shanks recipe is better when made one day ahead.
Author: Andy Baraghani
Author: Michael Stein
Author: Beatriz Llamas
This quick version of the classic Vietnamese soup is steeped with aromatic spices and finished off with a waft of refreshing herbs.
Author: Donna Hay
Author: Michelle Tam
These pork chops are a fantastic way to take advantage of fall flavors. If you don't have pumpkin pie spice, you can substitute 1/2 teaspoon ground cinnamon,...
Author: Audrey Johns
Author: Leah Koenig
These cinnamon-sugar dusted Mexican doughnuts are traditionally dunked in a cup of creamy hot chocolate.
Author: Jennifer Jones
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...
Author: Katherine Kallinis Berman
Spiced pecans add sophisticated nuance to this cinnamon-spiked chocolate ganache tart.
Author: Douglas Rodriguez
Author: Rick Bayless
Author: Dorie Greenspan
To help prevent the ice cream bars from melting while you are cutting and dipping them, choose a vanilla ice cream that freezes solid. How can you tell?...
Author: Claire Saffitz
Author: Lannice Snyman
These dairy-free, gluten-free muffins rely on homemade oat flour for body, while a few oat flakes scattered on top add texture.
Author: Lorraine Pascale
These adorable treats are the ultimate mash-up of crisp linzer cookies and apple hand pies. Each flaky cookie crust holds a dollop of cinnamon-flecked...
Author: Rhoda Boone
Fragrant persimmons star in this new take on the classic British cake.
Author: Carolyn Beth Weil
Author: Julie Hasson
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
Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
Author: Andy Baraghani
Author: Sophie Dahl
Author: Andrew Knowlton
Author: José Andrés
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
Author: Sue Li
Author: Rozanne Gold
Author: Norman Van Aken
Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.
Author: Andy Baraghani
Author: Shirley Nielson
We took the traditional Jamaican jerk spice and simplified it. Before you call the authenticity police, give it a try on roast chicken legs.
Author: Andy Baraghani
Author: Matt Lewis
Polly Tafrate of South Salem, New York, writes: "I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come...
Author: Polly Tafrate