Bake from Scratch

This showpiece is from our editor-in-chief, Brian Hart Hoffman. Laminated biscuit dough is blanketed in butter and feta and then layered vertically in a loaf pan like files in a drawer. As it bakes, the loaf rises into accordion pleats that tear away into buttery sheets—much like a pull-apart bread. The flavor is big and bold with briny feta, sharp chives, and roasted garlic ...

These beauties deliver the same beloved chewy texture you know and love in a classic ginger molasses cookie with an exciting new twist. Maple syrup replaces molasses, bringing a bright, buttery caramel flavor, while instant espresso powder adds a slight bittersweet richness that cuts through the sweet maple syrup, creating a nuanced complexity. While the maple-flavored glaze ...

Have you ever pondered figs’ unique appearance? Although they’re fruit in the culinary sense, botanically, they’re clusters of many inverted flowers, or inflorescences, that produce little edible seeds. These seeds give figs their distinct crunch and, when combined with the pulp of the fig, have a sweet, slightly floral or honey-like flavor. A blend of warming spices and spec...

The simple, elegant flavors of a classic crème brûlée get a seasonal makeover with canned pumpkin and pumpkin pie spice. The pumpkin not only adds a subtle orange color to the custard base but also helps the custard thicken and set. To ensure a perfectly smooth crème brûlée base, pour the mixture through a fine-mesh sieve before baking.