This is the cake you want on a cool autumn Sunday evening. Full of the flavors everyone craves—brown sugar, cinnamon, ginger, and cloves.

Think of this tribute to Ted Williams, the last major leaguer to hit .400, as a frozen rope of a cocktail.

The dish tastes as straightforward as it looks—tender chicken hearts dressed with a fresh vinaigrette.

Candied bacon might seem like the ultimate example of gilding the lily, but it adds a sweet, smoky edge to this already luscious pie.

Happy birthday Leonard Cohen: singer-songwriter, poet-philosopher, and the inspiration for this twist on the King Cole cocktail.

This Dale DeGroff original recipe shows off bourbon’s charms beautifully.

Andrea Albin came up with this dish starring pigs’ ears; their deep, porky flavor goes beautifully with the brighter notes of shallot, lemongrass, mint, and cilantro.

The historians, anthropologists, writers, and chefs at this year’s Oxford Symposium on Food & Cookery can get The Last Word (if not the last word).

You and your guests will be utterly charmed when you see how easily mashed potatoes can be transformed into a gaggle of ghosts.

What could be more American than candy corn? Try maple pecan popcorn treats, for starters. They’re made with three ingredients—maple syrup, pecans, and popcorn—that originated in...