EditorialFrom left, pumpkin-butterscotch custard with spiced whipped cream, mini oatmeal-cranberry whoopie pies and red wine-pear cardamom cake, in New York, Oct. 10, 2022. Food styled by Barrett Washburne. (Ryan Liebe/The New York Times)
EditorialUsing brown sugar instead of granulated yields a rich, caramelly butterscotch meringue, as featured in this blood orange pie. (Kate Sears/The New York Times)