- ****************
- kosher salt
- fresh lemon juice
- plain whole-milk Greek yogurt
- powdered gelatin
- FILLING
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- fine graham cracker crumbs t
- CRUST
- POMEGRANATE SYRUP AND ASSEMBLY
- flash-pasteurized pomegranate juice
- light corn syrup
- Pomegranate seeds
- Zest and juice of 1 orange
- Zest and juice of 1 large lemon
- virgin coconut oil
- Filling
- sea salt
- virgin coconut oil
- hemp seeds
- Crust
- ground cloves
- ground cardamom
- vanilla bean
- Topping
- Juice of 1/2 lime
- eggs
- sugar
- softened cream cheese
- orange juice
- white chocolate
- 9-inch pie shell
- Ingredients
- vanilla extract
- egg yolks
- sugar
- cornstarch
- One9-inch pie shell
Makes about 22 cookies
Measure the molasses in a liquid measuring cup. If you find that the dough sticks to your palms as you shape the balls, moisten your hands occasionally in a bowl filled with cold water and shake off the excess. Bake the cookies one sheet at a time. If baked two sheets at a time, the cookies started on the bottom rack won’t develop the attractive cracks. The cookies should look slightly raw and underbaked when removed from the oven. If you plan to glaze the cookies (see recipe below), save the parchment paper used to bake them.
- baking soda
- ground cinnamon
- ground ginger
- ground cloves
- ground allspice
- ground black pepper
- table salt
- large egg yolk
- vanilla extract
Makes one 9-inch pie
If candied yams are unavailable, regular canned yams can be substituted. The best way to judge doneness is with an instant-read thermometer. The center 2 inches of the pie should look firm but jiggle slightly. The pie finishes cooking with residual heat; to ensure that the filling sets, cool it at room temperature and not in the refrigerator. To ensure accurate cooking times and a crisp crust, the filling should be added to the prebaked crust when both the crust and filling are warm. Serve at room temperature with whipped cream. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.
- CRUST:
- table salt
- sugar
- cold water
- FILLING:
- heavy cream
- whole milk
- large eggs plus 2 large yolks
- vanilla extract
- sugar
- maple syrup
- grated fresh ginger
- ground cinnamon
- ground nutmeg
- table salt
Serves 12
For this recipe, we recommend using light or mild molasses so it won’t overpower the subtle bourbon flavor.
- all-purpose flour
- NUT FILLING:
- CAKE
- salt
- baking powder
- baking soda
- bourbon
- vanilla extract
- BOURBON GLAZE:
- bourbon
- light molasses
- water
- salt
Makes 2 loaves
The test kitchen’s preferred loaf pan measures 8 1/2 by 4 1/2 inches; if using a 9 by 5-inch loaf pan, start checking for doneness five minutes early.
WHY THIS RECIPE WORKS:
Canned pumpkin puree often lends a raw, metallic flavor to pumpkin bread. We cook down the puree to eliminate those off-putting flavors. Instead of dirtying more dishes, we mix the quick bread right in the pot, adding cream cheese and buttermilk for their tangy flavor. A quick-to-assemble topping adds texture and keeps the loaf from getting soggy the next day.
- TOPPING
- all-purpose flour
- ground cinnamon
- salt
- BREAD
- baking powder
- baking soda
- salt
- ground cinnamon
- ground nutmeg
- ground cloves
- vegetable oil
- large eggs
- buttermilk
MAKES 1 1/2 CUPS
Whisk the sauce gently so as not to create tiny air bubbles that can mar its appearance.
WHY THIS RECIPE WORKS:
For the best bittersweet chocolate sauce recipe—flavorful and rich with just the right consistency—we added corn syrup to a mixture of cream and butter, giving our smooth sauce a shiny finish. In our chocolate sauce recipe, we used bittersweet chocolate rather than cocoa or semisweet chocolate for a complex sauce that fell off the spoon in deep chocolate ribbons.
- heavy cream
- light corn syrup
- Table salt
8 to 10
If you cannot find challah, firm, high-quality sandwich bread may be substituted.
- Vegetable oil spray
- chocolate chips
- heavy cream
- whole milk
- large egg yolks
- Nutella spread
- granulated sugar
- vanilla extract
- salt
- light brown sugar