Cookbook author and baking authority Abby Dodge created this recipe exclusively for Epicurious. “The flavor of this dessert relies on the apples, as they can range from sweet to tart and everything in between,” says Dodge. She recommends using a combination of McIntosh and Golden Delicious apples. The McIntosh variety is sweet and juicy, and … Read more
Step 1 Whisk 7 cups (875 g) all-purpose flour, ¼ cup (50 g) sugar, 2 Tbsp. plus 2 tsp. baking powder, 1 Tbsp. plus 1 tsp. garlic powder, 1 tsp. baking soda, 2 oz. Parmesan, finely grated (about 1 cup), ½ cup (packed) finely chopped parsley, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ … Read more
All the creamy tang and autumnal color of a pumpkin-flavored cheesecake, with none of the normal cheesecake drama. This twist on the classically burnt confection from northern Spain cooks up in a springform pan (no water bath required) lined with parchment paper—a dark top with cracked sides isn’t just expected, it’s very much encouraged! Warming … Read more
We then used store-bought sugar cookie dough (for consistency’s sake) and baked cookies on each pan according to the instructions on the package for an uncoated, ungreased pan—in our most recent round of testing, this meant 350ºF for 17 minutes. We removed each pan to a cooling rack and after cooling inspected the cookies for … Read more
How to store sweetened coconut: The sugar in sweetened coconut acts as a preservative, extending its shelf life compared to similar products. For the best results, store sweetened shredded coconut in an airtight container in a cool, dark place, like your pantry, for up to 6 months. Coconut Flour To make coconut flour, manufacturers steam … Read more
Plum pudding tastes best when it’s made days, weeks, or even months ahead of time, according to American culinary legend James Beard. “It was customary to make it in early Advent—the religious season before Christmas Day—and use it the following year,” Beard wrote when he published this recipe in 1963. “Everyone in the family was … Read more
First things first: Never, but never, be tempted to swap in nonstick cooking spray for the melted butter when making popovers. Especially not this popover recipe, which was first printed in the July 1957 issue of Gourmet and was so popular with readers and editors alike that it appeared again in the 1991 anniversary issue dedicated … Read more
The titular ingredient in this Italian-style olive oil cake recipe provides most of its flavor, so choose yours with care. Extra-virgin olive oil gives the dessert a vibrant taste, while lesser grades will produce subtler results. Both are reliably delicious so long as you use a high-quality olive oil. Adding lemon juice and zest elicits … Read more
We love a lot of things about hand pies. They can be sweet or savory; enjoyed with a group or stashed in the freezer to bake off individually night after night; and eaten for dessert, breakfast, or an afternoon pick-me-up. Plus, you can fill them with pretty much anything you’d find in any of our … Read more
In a perfect world, Halloween cookies don’t compete with the annual bonanza of candy corn, peanut butter cups, and other sweets that vie for candy lovers’ attention this time of year. Instead, my ideal Halloween treats celebrate that bounty. That’s why I was immediately on board with my test kitchen pal Kat Boytsova’s idea to … Read more