And, on the seventh day, God created gianduia (zhahn-doo-yah). The world has been a more glorious place ever since.
There’s a bit of France in these cookies, which evoke all the familiar flavors of the traditional pain d’epice bread (that’s just fancy for “spice bread”) in a far more festive form.
These savory-sweet cocktail cookies are simple to make yet pack a wallop of flavor. Set them out as a pre-dinner nibble when you want something fetching.
These corn bread batons bake up crisp on the outside, with a fine crumb on the inside, and ready to sop up as much butter or gravy as you wish.
What’s an un-pumpkin pumpkin pie? It’s pie made with caramelized butternut squash, spices, and a splash of brandy. It’s subtly different than the classic yet still oh so perfect for Thanksgiving.
This easy pie crust is just that: Easy. High-fat European butter gives it its richness and superb flakiness. Use this pie crust for all your baking.
All the usual suspects—butter, sugar, eggs, nuts, and, natch, bananas–are here, save for gluten. Honestly? We were so tempted by the loaf’s taste and texture, we didn’t even miss it.
A retro classic with a velvety coconut custard buried beneath billows of sweet, luscious, airy meringue and cushioned by a tender, flaky, buttery lard crust. You’re welcome.
A baseball classic. Although our take on classic caramel corn is somewhat more delicate and buttery than the stale sort found at the ball park–and won’t last longer than an inning.
Say hello to the most requested recipe of the New York Times. This plum torte by Marian Burros appeared in the food section a total of twelve times. Translation: a real winner.
Chinese five-spice powder adds sass to this chocolate chiffon cake. Oh, and the lappable drizzle of chocolate certainly doesn’t hurt.
A boozy keeper of a cake, this recipe takes its title from a shot of rum, its compelling taste from ample butter, eggs, and cream, and its inimitable texture from layer after layer of apples.
Flecks of brilliant orange and green bejewel this not-so-common quick bread, but what adds a royal je ne sais quoi is the robust bursts of candied ginger.
As buttery and airy as brioche but with a far weightier responsibility than its breakfast chum, challah ensures a sweet new year in Jewish tradition. We’ll break bread to that.
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