vegan

Honey-glazed pear tart with almond crust is elegant without trying: a pre-baked almond crust lined with thin pears, brushed with honey, and finished under an apricot glaze that makes the fruit gleam. It's the tart I make when I want silence at the table — the...

Instant Pot stuffed portobello mushrooms are the fastest way I know to make mushrooms feel like a real dinner. Big caps piled with a hot spinach, cottage cheese, and mozzarella filling, they're on the table in about 25 minutes with the pot doing the pressure...

Balanced maple pecan pie, no corn syrup in sight, is the version I now make every holiday: real maple syrup and brown sugar for depth, whole pecans in every bite, and a filling that sets silky instead of saccharine. Unsweetened whipped cream on top, always. Let's be...

Stunning crimson cranberry tart is the holiday dessert I dream about between holidays: a pound of fresh cranberries cooked with orange, pear, honey, and toasted walnuts into a jammy scarlet filling, baked in a golden crust. The honey cream on top is not optional in my...

Stunning apricot orange mousse looks like a pastry chef's work and hides a homely process: dried apricots simmered with honey and orange juice, folded through whipped cream and billowing egg whites, with a nip of orange liqueur. Set in the fridge, unmolded — or...

Indian rice pudding — kheer — is patience rewarded: milk and converted rice simmered together with honey, cardamom, toasted almonds, and raisins until everything turns soft and fragrant. Fifty minutes, one pot, and the house smells like a cardamom shop. There's...

Classic Indian pudding — a warm hug in a bowl — is old New England comfort: milk slowly thickened with yellow cornmeal, sweetened with molasses and brown sugar, warmed through with ginger and cinnamon. It bakes low and slow, and it's worth every hour. There are...

Pear and apricot crisp is what I bake when the weather turns: fresh Bosc pears and chewy dried apricots under an oat-and-walnut topping that goes properly crunchy. Warm from the dish, with cream or nothing at all, it solves October. Craving a dessert that's both...

Red wine poached pears look dramatic and ask so little: firm pears simmered in dry red wine with honey, cloves, and a cinnamon stick until they turn garnet-colored, with plump raisins in the mix. Thirty-five minutes of mostly waiting, and a restaurant plate. A...

Poached pears with ginger custard are the dinner-party dessert that runs itself: pears simmer gently in honeyed water while you stir a silky stovetop custard sharpened with minced crystallized ginger. Spooned warm over the fruit, it looks like you hired help. There's...

Honey-brandy baked apples with walnuts fill the kitchen with the smell of a slow autumn evening: firm tart apples cored and baked in honey, brandy, and warm spices until the pan juices turn to caramel. Serve them warm with lightly sweetened whipped cream. There's a...