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magazine spiced cranberry bread puddings
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Cooking
Save your fussing for the pie.
Priya Krishna
Cooking
Bonus: You get to cover your lattice mistakes in powdered sugar.
Rachel Karten
Cooking
It’s as simple as cinnamon toast, but with a springy twist.
Ali Slagle
techniques
Turns out raw cranberries are bracing and delicious, the perfect way to cut through all that gravy.
Andrew Knowlton
Cooking
It’s subtly spiced with bay leaves and cardamom, then set in a gelatin mold and crowned with sugary orange zest and cranberries.
Alex Beggs
Culture
In my family, there’s no better accompaniment to matar paneer and puri than jammy cranberries.
Priya Krishna
Culture
We got into the nooks and crannies of allllll the flavors, and you may be surprised by the winner.
Alyse Whitney
Culture
Most importantly, it makes a superior condiment for sandwiches the next day.
Liesel Davis
Cooking
Your relative with a nut allergy will thank you—and everyone else will too.
Zoe Denenberg
Cooking
This savory, bacony bread pudding has a shot of green. That makes it healthy, right?
Bon Appétit
Shopping
Plus: reusable zip-top bowls from Stasher, Grand Canyon–inspired aprons, and a chic vegetable peeler that will last a lifetime.
Tiffany Hopkins
Cooking
We thought bread pudding couldn't get any better. We were wrong.
Alex Beggs
Cooking
You haven't had enough of them yet, have you?
Michael Y. Park
Culture
Barbara Fairchild
Culture
The Bon Appétit Test Kitchen
Cooking
From infused vodka to spicy salsa, ten things to do with the fresh, tart fruit
Bon Appétit
Cooking
Canned cranberry sauce? You're better than that! These cooking tips will have you hooked on fresh cranberries.
Rochelle Bilow
Culture
The Bon Appétit Test Kitchen
Cooking
Culture
Make it into pudding
Joanna Sciarrino
promotions
This was your favorite photo from the Apple Lover's Cookbook. Here is the recipe!
Julia Bainbridge
Culture
The dessert chain, famous for not-very-tasty cookies, is everything wrong with internet food hype.
Sam Stone
test-kitchen
We asked our tirelessly testing-and-tasting food editors to tell us which dishes from the issue they'll keep coming back to.
Rachel Sanders
Cooking
Our readers can't stop making this festive cranberry pie.
Elyssa Goldberg