Baking

Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.

Sweet crackers and cookies easily transform into delicious piecrusts. Be sure to use gingersnaps for the pumpkin ginger cheesecake pie and graham crackers for the chocolate s'more pie .

Editor's note: The recipe and introductory text below are from Ted Allen's The Food You Want to Eat. This is the easiest homemade cocktail snack you could ever imagine. Even better: it's probably the most delicious one in existence—salty, cheesy, and irresistible. It's basically a very cheesy cheese cracker; just a bit of shredded cheese baked with a tiny bit of flour and some herbs until it's good and crispy. (And it has the added advantage of making your house smell fantastic.) It's also a great tasting and beautiful addition to a salad, especially if you're brave enough to try this: the moment the crisps come out of the oven, while they're still hot and flexible, try rolling them around the handle of a wooden spoon to form a cylinder. They're also great looking left in their natural state of flat, irregular ovals.

This delicious last course is a little sweet and a little savory—like dessert and a cheese plate in one dish. If you can't find fresh figs, buy dried black Mission figs, soak them in warm water until very soft, then drain and pat dry.

Inspired by one of the most popular desserts of the '70s, as immortalized by Wolfgang Puck when he was at Ma Maison.

White bread is perfect for bread pudding—as long as it's hand-formed and (preferably) unsliced, like the old-fashioned white here.

A favorite from the '70s, pumpkin cheesecake is even more fun as a crumbly, nutty bar.

New York-style cheesecake gets a flavor update with a hint of orange and spice. The sweet-tart sauce balances the rich filling.

Reminiscent of Sara Lee's 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop the creamy filling and tart Key lime custard.

The original financier was an almond pastry created by a 19th-century Parisian pastry chef for his wealthy banker clients. This chocolate version is worth its weight in gold.

In the '80s and early '90s, chocolate cheesecake was at the top of our list. The simple ingredients in this rich, dense version let a good boutique chocolate shine.

Tart, refreshing lime balances the richness of the chocolate.

Serve this granola with milk and sliced bananas or yogurt for breakfast, or sprinkle it over ice cream for dessert.

Editor's note: The recipe and introductory text below are from Martha Stewart's Baking Handbook. To read Epicurious's review of the cookbook, click here. This giant round of crisp cookie topped with large clump of streusel is a specialty of Mantua, Italy. It's perfect served with a bunch of grapes at the end of a dinner party. Set it in the center of the table and let guests break off pieces.

Editor's note: The recipe and introductory text below are from Lauren Chattman's Mom's Big Book of Cookies. To read Epicurious's review of the cookbook, click here. Here is one of my favorite recipes in this book. These bars are just the essence of home baking for kids: a few simple ingredients that you probably have on hand, minimally handled, make the best bar cookies ever.

Editor's note: The recipe and introductory text below are from Marilynn and Sheila Brass's Heirloom Baking with the Brass Sisters. To read Epicurious's review of the cookbook, click here. Tarte au Sucre 1920s
We found this recipe handwritten on an index card filed among main dishes and salads. We believe it has ties to our neighbors to the north, with origins in France. Although it's simple and quick, this is a serious pie. We love the caramelized sugar taste of this tar, which is so representative of Canadian sweets.