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11/14/2012
The recipe for these Christmas cookies comes from the bakery Rischart in Munich.
Issue #152
11/14/2012
The recipe for these Christmas cookies comes from the bakery Rischart in Munich.
Issue #152
11/14/2012
Lightly sweetened apricots are baked quickly in a simple short-bread crust for these rustic tarts, which are garnished with vibrant green pistachios and fleur de sel. Other stone fruits, like plums and peaches, will work just as well.
Issue #152
11/13/2012
This sweet-tart conserve is a luscious accompaniment to ice cream. It also adds a fruity dimension when stirred into champagne.
Issue #152
11/13/2012
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.
Issue #152
11/11/2012
Copious amounts of crunchy, buttery macadamia nuts find their match in large, creamy white chocolate chunks in these classic American cookies.
Issue #152
11/19/2012
To make the purée for this recipe, peel the pumpkin or squash (see Pumpkin Picking for the best types to use), cut into 1" cubes, roast at 400° until tender, about 30 minutes, then mash.
Issue #151
11/16/2012
A variation of traditional sweet potato casserole this side gets its depth of flavor from bourbon and pineapple.
Issue #151
11/13/2012
These fresh takes on the holiday dessert are designed to pique the appetite even after all the excesses of the feast.
Issue #151
11/09/2012
In this recipe, almonds, currants, and raisins are stuffed inside pears, which are roasted for a simple, yet elegant dessert.
Issue #151
11/01/2012
Rum and gingersnaps give this decadent autumn dessert a spicy, warming flavor.
Issue #151
10/15/2012
This supremely moist, boozy Southern Bundt cake is based on one made by Agnes Nuro, a friend of Bernard L. Herman, writer of our November 2012 story A Bountiful Shore.
Issue #151
10/15/2012
This dense, puddinglike pumpkin bread makes a rich and satisfying dessert.
Issue #151
10/15/2012
This spicy reinterpretation of a traditional pumpkin pie will wow guests while still satisfying traditionalists.
Issue #151
10/15/2012
This delicious fall treat will pique the appetite even after all the excesses of the feast.
Issue #151
10/15/2012
This twist on traditional pecan pie provides a snack-able ending to the holiday feast.
Issue #151
10/15/2012
These sticky-sweet fried pastries, drenched in a syrup of honey and orange flower water, are typical of the rustic desserts of Tunisia.
Issue #151
11/30/2012
This two-bite pastry is as rich as the name suggests: Its defining ingredients are almond flour and sweet butter, lightened with whipped egg whites.
Issue #150
10/31/2012
Inside a buttery shortbread crust, a molten goo of golden syrup drowns bread crumbs and lemon zest. With little more to the treacle tart than warming ginger and an egg whisked with cream to set the center, its very simplicity is its ultimate strength.
Issue #150
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