Sometimes, in the middle of fall, usually just before Thanksgiving, it hits me: A desperate craving for pumpkin pie. One year, after a few days of my whining and hinting, pastry chef Roxana Jullapat came up with this delicious cake to shut me up. As comforting as that classic American pie but even better, Roxana’s pumpkin cake was super moist and infused with the spicy flavors of fall. And, knowing my love of all things crunchy, nutty, and salty, Roxana topped the cake with a generous layer of crispy pecan streusel. Though pumpkins have an esteemed place in our childhood memories, they actually aren’t very good to cook with—they’re often watery and usually lacking in flavor and sweetness—so we make our “pumpkin” cake with Kabocha or butternut squash instead. “Winter squash cake” just doesn’t have the same ring to it.
With titles dedicated to party appetizers, therapeutic baking, and more.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
There’s a reason they say, “easy as pie,” you know?
Like coconut lentil soup and chicken stroganoff.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like Sri Lankan cashew curry and vegan stuffed shells.
Turn humble onions into this thrifty yet luxe pasta dinner.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.