Cinnamon

This version of the flaky holiday pastry is made with a cream cheese dough and filled with quince paste, walnuts, and demerara sugar. It’s simple to make—and perfectly buttery.

The crispy sugar-and-spice coating on these toasted challah bites takes this comfort-food snack to the next level.

My homemade grahams are buttery and crisp, with an incredible depth of flavor thanks to earthy whole wheat flour and the mellow maltiness of golden syrup—a type of light molasses.

This festive, spiced toddy starts with a black tea base. English breakfast tea is especially good with the black pepper and star anise, but Earl Grey would be nice, too.

America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare at home and tastes more vibrantly "pumpkin" than anything from a can.

A thick stack of these flourless pancakes is a dream breakfast, especially when piled high with caramelized bananas, some extra maple syrup and a big dollop of crunchy almond butter.

On family travels, hikes, or days when you’re on the go, recipes like this always make for happy and satiated people, especially kids. This delicious snack is one of the best garnishes for any kind of salad or roasted vegetables.

Bourbon-honey syrup and fragrant orange zest add rich flavor to this alternative to the usual Thanksgiving dessert.

This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so much. Plan ahead, get prepped, enter a world of next-level tastiness.

You don't need mystical powers to conjure the magical swirl in this spooky cake that's perfect for a Halloween party.

Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.

These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.

A combination of nut butter, dried fruit, and lots of seeds makes these chewy homemade granola bars downright irresistible. For a crispier bar, toast them in the oven after baking.

Light and buttery, brioche makes a lovely base for fruit in baked pastries—so why not a tart? You can use any fruit or nut here, but this version, with thin slices of apples and plenty of cinnamon, is a fall favorite. If you like, you can fold the edges of the crust over the fruit, like a galette.