If fudge is overcooked, even a little, it will be dry and crumbly; it's always better to err on the side of undercooking. To ensure success, remove fudge from heat just before it reaches the soft-ball stage.
Buttermilk Pie is an American classic. Grated lemon zest provides a tart contrast to the rich, creamy filling
made from melted butter, buttermilk, and egg yolks; the piecrust is pate brisee rolled in graham-cracker crumbs, which add crunch and color.
This may look like a classic chocolate Bundt cake, but one bite tells you it's something more. Generous amounts of ground and freshly grated ginger give it a spice that's just right for the season. A bourbon-spiked sauce adds another layer of richness and flavor.