This seasonal recipe comes from Anna Gordon, chef and founder of Brooklyn-based cookie destination The Good Batch.

This recipe for sufganiyot, a traditional jelly doughnut served at Hanukkah, comes courtesy of King Arthur Baking Company.

As autumn apples abound, this recipe from Honore Farm and Mill is ideal for the season.

This classic northeast specialty in tart form can be served with vanilla ice cream to offset the brightness of the apples.