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
For those unfamiliar with the allure of chiffon pie, let me enlighten you: Chiffon is a classic pie known for its light-as-air texture thanks to a hardworking combination of unflavored gelatin and whipped eggs. Here it gets an autumnal makeover by marrying the flavors of pumpkin pie with chiffon’s cloud-like texture. Eggs get whisked with … Read more
Noodles and Filling 1 lb. dried lasagna noodles 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more 2 large eggs 8 oz. fresh ricotta (about 1 cup) 1 oz. Parmesan, finely grated (about ½ cup) 1 cup finely chopped baby spinach (about 2.5 oz.) 1 tsp. freshly ground pepper 1 tsp. garlic … Read more