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03/02/2013
Orange Glaze
Fresh juice, zest, and a tablespoon of orange liqueur add citrusy zing to this glaze.
Issue #154
03/02/2013
White Chocolate-Cardamom Glaze
A hint of warm cardamom and vanilla add depth to sweet white chocolate.
Issue #154
02/23/2013
New England Cinnamon Sugar-Cider Donuts
These donuts can also be dipped in a simple glaze made from boiled-down apple cider, butter, and confectioners' sugar.
Issue #154
02/23/2013
Old-Fashioned Spiced Sour Cream Donuts
These classic cake donuts are fried at a lower temperature to produce their characteristic cracks and ridges.
Issue #154
02/23/2013
Powdered Sugar Donut Holes
The secret to the snowy dusting on these donut holes is to toss them with far more confectioners' sugar than you would think necessary.
Issue #154
02/23/2013
Top Pot Triple Coconut Donuts
Coconut milk gives these donuts from Seattle's Top Pot donut shop a super-moist interior and a gratifying crust.
Issue #154
02/23/2013
Leonard's Bakery Hawaii Malasadas
Butter, milk, and half & half give these Portuguese-style donuts their distinctive richness and luscious texture.
Issue #154
02/23/2013
Long Johns
The trick to piping custard into these bar-shaped confections is to use a wooden skewer to carve out a channel in the donut before filling it.
Issue #154
02/23/2013
Vanilla-Glazed Yeast Donuts
The glaze on these airy donuts achieves its satiny consistency thanks to a combination of clarified butter and evaporated milk.
Issue #154
02/23/2013
Berliners (Jelly-Filled Donuts)
If piping the jelly into these donuts proves challenging, use a paring knife to hollow out the side of the donut, making a cavity for the jelly.
Issue #154
02/23/2013
Cottage Street Bakery Dirt Bombs
The crust of these muffin-like donuts, a specialty of Cottage Street Bakery in Orleans, Massachusetts, is achieved by double dipping them in melted butter and cinnamon sugar.
Issue #154
02/23/2013
Strawberry-Buttermilk Fōnuts
This recipe is from Waylynn Lucas' Los Angeles—based baked donut shop called Fōnuts.
Issue #154
02/23/2013
Blueberry Donuts
Fresh blueberries bolstered by jam make these donuts especially flavorful.
Issue #154
02/23/2013
Devil's Food Donuts
These donuts puff up visibly when they are ready to be removed from the frying oil.
Issue #154
02/11/2013
Alice Medrich's House Truffles
These truffles are enriched with egg yolks—Medrich's special touch.
Issue #153
01/10/2013
Chocolate-Peanut Butter Pie
Chocolate pudding is layered with a peanut butter mousse in this pie inspired from Bradley's Corner Cafe in Topeka, Kansas.
Issue #153
12/17/2012
Mango Bread
This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren't available.
Issue #153
12/17/2012
Granita di Caffè (Espresso Granita)
Both bold and refreshing, this sweet coffee cooler is enjoyed by the locals on hot summer days in Sicily.
Issue #153
12/17/2012
Hamantaschen (Jewish Holiday Cookies)
These cookies are traditionally served on the Jewish holiday of Purim, although they make a great snack year round.
Issue #153
12/17/2012
Homemade Black Licorice Twists
These licorice twists can be stored in the fridge for up to 2 weeks. To serve, just microwave them briefly.
Issue #153
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