Cinnamon

Char Siew This succulent meat is traditionally cooked hanging on hooks inside a smoking barbecue oven. This easier and faster method cooks the pork on a charcoal grill. Char siew can be sliced and used as a garnish over rice or noodles, or stir-fried with vegetables.

Celebrate the start of strawberry season by making this delicious spread. The fresh berry flavor is deepened by the cinnamon.

Carrot Torte This cake is from the Veneto region in northern Italy. Use the sweetest, most flavorful organic carrots you can find—otherwise it will be a big "so what."

Having run the cake table at my daughter's school last year, I can say that there are two types of optimum bake sale fare: small, individual pieces that look cute and fetch high unit-prices and sheet cakes that can be made without effort or dexterity and sliced up easily. This recipe fits the latter category and has the added virtue of appealing to parents and grandparents who feel that something from the sale should be gratifyingly old-fashioned. The fresh ginger is a modern touch, admittedly, but I always keep some in the fridge and wanted to try it in a less contemporary, pan-Asian way one day (it worked.) The lemon icing may not be conventional either, but there is another starkly practical reason for it: brown things — if they're not gooily chocolate — don't sell so well; and the lemon spruceness of the topping is perfect with the musky sweetness beneath it.

This easy pie is the perfect marriage of apple crumble and apple pie, because you shouldn’t have to choose.

Coffee cakes rank among the most popular of comfort foods, welcomed at breakfast, lunch, afternoon tea, dinner, and as the name indicates, coffee breaks. A coffee cake batter is generally more liquid than a quick bread one and contains a bit more sugar, and as a result, the final product is lighter and moister. On the other hand, coffee cakes tend to be less sweet than butter cakes. There are many versions of kuchen, this streusel-topped sour cream type being a very popular one. It is commonly served at the meal following Yom Kippur, or Shavuot, and on Sabbath afternoons or the melaveh malcha ("accompanying the queen") party following the Sabbath. For the later occasion, spices are added to the batter and topping, reflecting those used during the havdallah ceremony signaling the end of the Sabbath.

Moroccans call their diminutive kebabs brochettes, in the French manner. The streets of Fez are dotted with little braziers of glowing charcoal over which turn wood or metal skewers heavy with tiny pieces of meat, liver, or kefta, enveloping passersby with their irresistibly enticing aromas. Many spices are used in the kefta, but so discreetly that you can hardly guess what has gone in.

This Danish dessert consists of layers of applesauce and sweet cinnamon-scented bread crumbs, veiled with whipped cream.

This breakfast-for-a-crowd crams everything good about babka into a hearty casserole: sweet custard, cinnamon, chocolate, and tender slices of bread.

Cinnamon bun fans, our time has come.

Slowly roasting purple sweet potatoes in a sticky-sweet mixture of brown sugar and spices gives them a glossy sheen that’s as stunning as it is flavorful.

This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.

Everything good about the classic dessert with the warming notes of a pumpkin spice latte.

Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.

This big-batch cocktail made with ginger beer, cranberry juice, fresh lime, and a spiced maple simple syrup makes the perfect low-alcohol holiday drink.

It's like eating a pumpkin-spiced cloud.

No need for a candy thermometer in this easy recipe for butterscotch hit with warming ground cinnamon and a hefty pinch of salt.

Bust out the cinnamon sticks for this simple, cozy one-pot braise—they’ll imbue the dish with a gentle warming flavor over 4 hours of hands-off cook time.

A snickerdoodle-like exterior with a surprise filling of honey-sweetened, gently spiced pistachios.

This dairy-free version of the Puerto Rican holiday classic is punched up with Jamaican aromatics.