Baking

A long-standing tradition in Upper Michigan, meat hand pies are the ultimate portable comfort food.

Speculoos cookies in "butter" form add a spicy complexity to pumpkin purée for a new spin on the classic fall dessert.

Forget the standard dinner rolls this Thanksgiving—what your table needs is this gorgeous flavor-packed bread.

Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer.

The gluten-free crust for these vegetarian pizzas is made from cauliflower that's been ground into fine crumbs and mixed with almond flour and Parmesan cheese.

Chewy cookie lovers: these are for you.

Every October as kids, we loved to go pumpkin picking and buy fresh pumpkins. Our grandmother would take the pumpkin flesh and bake it in the oven with a little cinnamon and sugar, and then we’d stick it in the blender, puree it, and use it for baking. We’d bake pumpkin bread, pumpkin cake, and pumpkin pie, and we would also roast the pumpkin seeds in the oven. Really, she used every single part of that pumpkin! The thing we loved the most was our grandmother’s pumpkin cake. It was more of a cake-bread hybrid: very dense and savory yet sweet. It smelled amazing coming out of the oven. We would sometimes just eat it without any icing, hot from the oven. We’d burn our tongues because we wouldn’t even wait for it to cool!

This all-butter pie crust relies on a hint of red wine vinegar for balance and it's tenderizing effects.

You can use the same weight in regular apples for this gingerbread cake recipe, but don’t the little lady apples just look so awesome?!

I love the taste and color of sweet potatoes and yams. They are packed with vitamins and minerals and are delicious to boot! This bread is sweet enough for dessert and savory enough for dinner.

The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within.

Richly spiced gingerbread with the texture of a moist, dense devil’s food cake, this recipe only gets better if you make it ahead.

Use a wide spatula to peek underneath your galette to make sure the bottom is golden brown all the way across.

This delicious cake is different from other good chocolate pound cakes. It uses chocolate instead of the more usual cocoa, and the cake is baked in a bain-marie, or water bath.

This chewy, nut-filled blondie recipe comes from EveryDayCook by Alton Brown.