Irwin Horowitz
This recipe comes from the November 1982 issue and is part of our Thanksgiving Hall of Fame series. Nut lovers, this one is for you.
This laid-back Italian tart is made with a tender, buttery shortbread crust, filled with apricot jam, and blanketed in a layer of sliced almonds.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
As energizing as an energy bar, with a much simpler ingredient list.
Everything good about the classic dessert with the warming notes of a pumpkin spice latte.
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.
This breakfast-for-a-crowd crams everything good about babka into a hearty casserole: sweet custard, cinnamon, chocolate, and tender slices of bread.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.