NEW SEPTEMBER/OCTOBER 2017 ISSUE
Fall baking is back and we’ve got big plans! Featuring 85 recipes that celebrate the first of the autumn harvest—including pumpkin, sweet potato, and apples—we’re serving up the best baked goods to enjoy as the leaves begin to change. For golden cakes with tender crumbs, we’re turning to the magic of extra-virgin olive oil, offering sweet and savory variations on the olive oil cake classic. We’re celebrating the bountiful harvest of every season with tasty dried fruit in Breton tarts, a scrumptious Date and Hazelnut Caramel Cake (our cover star!), and more. With our first full-blown vegan baking recipe collection, we’ve turned to vegan pastry chef Kate Jacoby for rich turnovers, waffles, and ice cream that nix the dairy but keep the comfort. After a detour Down Under in search of Australia’s best Lamington cakes, we head to China with Rebecca Firth (@displacedhousewife) for a look at mooncakes, the decorative Asian treat celebrated during the Chinese Mid-Autumn Festival. And what would autumn be without the seasonal staple? From our favorite pie tools to a pie primer that tackles all aspects of pie baking and six recipes you won’t be able to stop craving (including Mexican Chocolate Fudge Pie, our editor-in-chief’s favorite), we’ve got you covered.