Baking
Cranberry-Pear Crumble
A Thanksgiving-worthy dessert that can be baked in your toaster oven? Yes, please!
Apple-Almond Turnover
Some almond paste is sold in a tube; other brands will be in a can in the baking aisle. If you don't have a scale, measure 1/2 cup, packed.
Pumpkin-Caramel Tart with Toasted-Hazelnut Crust
A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.
Rosemary Garlic Potato Bread
I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and olives.
Pull-Apart Potato Rolls
Use these to make amazing leftover turkey sandwiches.
Cranberry-Orange Pumpkin-Spice Banana Bread
TIP: To ripen bananas quickly, put unpeeled bananas on baking sheet and bake at 350° 15 to 20 minutes or until skins have blackened. Slice skins open and scoop out banana.
Chocolate Chip Banana Bread
TIP: To ripen bananas quickly, put unpeeled bananas on baking sheet and bake at 350° 15 to 20 minutes or until skins have blackened. Slice skins open and scoop out banana.
Coconut Ginger Banana Bread
TIP: To ripen bananas quickly, put unpeeled bananas on baking sheet and bake at 350° 15 to 20 minutes or until skins have blackened. Slice skins open and scoop out banana.
Best Ever Banana Bread
Banana bread is an easy way to turn overripe bananas into a delicious, versatile treat that’s great for breakfast, a mid-afternoon snack, or even an after-dinner dessert!
Chocolate, Pecan, and Pumpkin Seed Pie With Gingersnap Crust
Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie is a breeze to make.
Salted Caramel Chocolate Brownie
Salted caramel and rich fudgy chocolate is truly a match made in heaven. I can't stop baking this tempting brownie—it's just the thing for an afternoon treat or to take to a friend's house (they'll love you forever!).
Molten Peanut Butter and Chocolate Fondant Cakes
These fondant cakes are absolute show-stoppers and so simple to make. Dip your spoon in for luscious mouthfuls of molten peanut butter goodness.
A Cookie That's Actually Big Enough to Share
Welcome to Cook's Notes, where we hang out with our favorite home cooks, listen to their stories, and learn to make one of their signature recipes. In this installment, we head inside the kitchen of the celebrated Australian food star Donna Hay to make a recipe from her just-published cookbook The New Easy.
A New Way to Use Spices in Baked Goods
Welcome to Cook's Notes, where we hang out with our favorite home cooks, listen to their stories, and learn to make one of their signature dishes. In this installment, we head inside the kitchen of The New Sugar and Spice author Samantha Seneviratne.
Date Nut Cookie Pies
Don't let the humble name fool you. These little cookies are bursting with flavor. They're reminiscent of those fig cookies you had as a kid-raised to the third power. The cream pastry is tender and flaky, and the honey-kissed filling, just sweet enough, is deepened by plump Medjool dates. They're also bite-size and adorable.
Artichoke, Spinach, and Prosciutto Flatbreads
Fair warning: spicy honey is about to become your all-time favorite pizza topping.
22 Awesome Ways to Use a Bag of Pumpkin Seeds
Pick up a bag of the hulled green seeds (also called pepitas). They're more than just a snack.
7 Ways to Make Baked, Stuffed Apples
The fastest way to upgrade fall's favorite fruit.
The Boozy Ingredient Your Baked Goods Are Missing
Hint: It's booze.