Cinnamon

Hold the apples, sub in squash, and mind the jaws dropping to the table for this show-stopping fall dessert.

Inside two layers of buttery, crumbly walnut crust hides a tart cranberry filling.

Pumpkin Spice Bread gets all grown up thanks to the addition of fresh ginger in this super-moist no-fuss bread with a crunchy pumpkin seed topping.

A slice of apple pie with a slab of sharp cheddar on it is one of life’s great gastronomical treasures.

Not all cinnamon is created equal.

Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness.

Harissa and lamb are a fantastic marriage in this hearty stew with minty yogurt.

The classic we all know and love—but better.

Cinnamon lends additional sweetness to this savory jam, making it an excellent match with heavily spiced lamb or pork.

Imagine a mash-up of cinnamon toast, bread pudding, and pie.

Roasted lamb shoulder that’s meltingly tender and then finished under the broiler until crisp and golden brown.

This dead-simple oat topping can be repurposed for ANY fruit. All of the fruit! Any ol’ fruit!

Eat, pray, loaf.

This chaider recipe is our warm, spiced-up, wintery alternative to bulletproof coffee. It’s a sweet mash-up of masala chai flavors and mulled cider, with an unexpected buttery finish to smooth it all out.

Hemp milk makes the fastest, creamiest alt-milk with very little waste, but any nondairy milk works.

Monkey see, monkey do, monkey bread.

This one-bowl cookie dough requires no machinery and can be dressed up in a million ways.

For the holidays, Vivian Howard always receives a few jars of ‘Apple Pie’ cocktail as gifts.

The key to the buttery flavor of monkey bread is the brioche dough.

Chefs are playing with Indian tastes and techniques, bringing natural spices like cinnamon to the heart of their culinary creations. We’re sharing our favorite recipe ideas that bring these vibrant Indian-inspired trends into your home.

And no, they don’t actually pump it into the air vents.

A bread pudding you can have your way.

The butter sauce for this recipe was developed in the early 20th century in Delhi as a way to soften leftover tandoori chicken with tomatoes, butter, and cream.

This punch recipe easily scales down by half, or even all the way to festive drinks for two.