Slideshow: Best Sweets We Ate In November

Treats from Robicelli's, NYC
Treats from Robicelli's, NYC
"For Thanksgiving, I skipped my usual homemade pie or cake and ordered cupcakes, brownies, and whoopie pies from Robicelli's instead. Besides that I like their stuff and wanted a reason to eat a lot of it, it seemed like a small way to say thanks to a family who's done so much for Sandy relief efforts (inspired by Adam Kuban's post on why you should order from Robicelli's). They may be most famous for their cupcakes—fluffy, moist, and not too sweet, topped with smooth, buttery frosting—but don't miss out on their rich, fudgy brownies."—Robyn Lee, AHT Editor

[Photograph: Robyn Lee]

Katmer Pastry in Istanbul
Katmer Pastry in Istanbul
"My favorite foods in Istanbul were kaymak, a super-thick clotted cream often served with honey, and pistachios—whether in sweets, in salads, or in little bowls as bar snacks. So this katmer pastry, a specialty of southeast Turkey’s Gaziantep but served here in the Kadiköy neighborhood, seemed made for me: thin, thin phyllo dough layered with crushed pistachios, dabs of kaymak, and just the littlest bit of sugar. Creamy, nutty, crisp; when fresh from the oven, it was one of the best things I ate on the whole trip. Apparently, in Gaziantep, it's actually eaten as a breakfast pastry. I would be a very, very happy girl if I could start every day with one of these."—Carey Jones, Senior Managing Editor

[Photograph: Carey Jones]

Apple Pie from Balthazar, NYC
Apple Pie from Balthazar, NYC
"The apple pie from Balthazar really surprised me. (A) who knew they made pies and b) who know they would have such a perfectly flaky, well-salted crust?"—Ed Levine, SE Overlord

[Photograph: Robyn Lee]

Parsnip Bread at Shandaken Bake, NYC
Parsnip Bread at Shandaken Bake, NYC
"Forget about banana bread: it's all about this spicy-sweet parsnip bread at Shandaken Bake, which sells at the New Amsterdam Market in NYC. They roast their parsnips with olive oil until they're extra sweet and caramelized, then mash them with apple cider and maple syrup to add to the dough. The loaf is studded with little parsnip nubs too, for some parsnip on parsnip action. Parsnip nubs are my new favorite nubs."—Max Falkowitz, SENY Editor

[Photograph: Max Falkowitz]

No-Bake Lime Cracker Pie
No-Bake Lime Cracker Pie
"It's become a holiday tradition each year now that for every big family meal, there will be two desserts. I'll spend hours making a pie, and my wife will spend 10 minutes constructing a lime-cracker icebox cake. The contest is to see which one gets eaten first. This past Thanksgiving, it came out as a tie: exactly half of each pie was eaten. Of course, I didn't tell her that given the free choice, I'd've taken a slice of hers, not mine, which would have put her squarely in the lead. I love that pie! (shh.)"—J Kenji Lopez-Alt, Chief Creative Officer
Chai Brioche Doughnut at Arlequin Cafe, San Francisco
Chai Brioche Doughnut at Arlequin Cafe, San Francisco
"Despite the fact that I had just come from a dessert tasting, when I saw the title of this sweet, I had to get it. Chai + Brioche + Doughnut = 3 of my favorite things. And it didn't disappoint. The dough was tender and soft and the filling, a chai cream, was only lightly sweet and full of spices."—Carrie Vasios, Sweets Editor