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This little squash loves big-flavor toppings.
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Become the relative who has to bring their famous Jell-O salad to every family gathering.
5.0
(5)
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Parchment paper is a lifesaver when making this rustic tart. Use it when rolling out the tender, delicate crust (it’ll keep it from sticking), then use it to fold over the edges of the galette.
4.5
(4.5)
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No ice cream maker required to whip up this fruity, fancy-feeling frozen dessert.
4.7
(4.66)
3.5
(3.5)
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These delicate, cracker-thin cookies will make you crave hundreds of them.
3.0
(2.75)
Quick
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This toast also works well divided into fourths and served as an appetizer.
3.0
(3.17)
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Light, airy, and delicately sweet, this showstopper is inspired by the layered fruit and cream cakes in Japanese bakeries.
4.5
(4.52)
Vegan
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Yes, you can eat butternut squash raw!
Quick
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Soft, billowy homemade whipped cream with juicy, sweet macerated berries.
4.4
(4.43)
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Sfenj, hand-pulled, no-knead doughnuts dripping in honey, are best eaten immediately—and with a lot of napkins.
4.0
(3.98)
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For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.
3.0
(3.15)
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Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.
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Comfort and flavor are at the heart of this velvety squash and plantain soup loaded with aromatics and topped with a crunchy apple garnish.
5.0
(5)
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Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.
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4.0
(4.2)
Easy
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5.0
(4.84)
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These foolproof, ice-cream-filled choux buns make the perfect dessert for two.
3.7
(3.67)
Vegan
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What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.
5.0
(5)
Easy
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Substitute whole almonds for the hazelnuts in these brown-buttery cakes, or use a combination of both.
4.0
(3.85)
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This simple salad gets extra flavor from finely grated hazelnuts.