Terry S., Recipe Tester

Apples, walnuts, and a drizzle of honey give these croustades, or tarts, their outrageously autumnal flair. The crispy, flaky pastry isn’t bad, either.

One of summer’s favorite berries gets a spicy, herby twist with the addition of candied ginger and a topping of rosemary dumplings. (Get out of town!)

Got buttermilk? Then you’re halfway to a pile of tender and fluffy pancakes. Breakfast-for-dinner never sounded so good.

King Arthur Baking knows a thing or three about dough. Their recipe for gooey, cinnamon-sugared sticky buns proves it.

Our testers were smitten with this perfectly smoky and not-in-your-face spicy pork in red chile sauce from chef Rosa Martinez. It’s a cinch to make. And a pleasure to make disappear.

Seductive in that way that only butter and sugar can be, this satiny smooth Swiss meringue buttercream may make you swear off every other frosting recipe. And it’s easy to make. We show you how.

Behold, Edd Kimber’s go-to sheet cake, complete with an utterly irresistible (and doable) Swiss meringue buttercream that you’re gonna wanna slather all over everything.

A French classic that’s been tweaked and streamlined for contemporary times so it comes together with just enough richness and ease. Completely doable, even for a novice home cook.

The holidays incarnate. That’s what these cookies are to us. They’re magnificently and traditionally spiced and are crinkly and chewy. All in the best possible sort of way.

Tanya Holland gives us Southern comfort food with Big Easy flair. That’s what we think of these perfectly spiced shrimp swimming in a slightly spicy sauce with ample cheesy grits to soak it all up.