 Yossy Arefi for The New York Times (Photography and Styling) | Saturday, November 14, 2020 | | This weekend make Otis Lee’s poundcake, adapted by CC Allen, from Mr. Fofo’s Deli in Detroit (above), Melissa Clark’s pumpkin sticky toffee puddings for two or Aaron Hutcherson’s brussels sprouts with honey and miso. Find more recipes in the collection below. | |  Yossy Arefi for The New York Times (Photography and Styling) | | |  Yossy Arefi for The New York Times (Photography and Styling) | 1 1/2 hours, One 10-inch cake | |  Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. | 45 minutes, 2 servings | |  David Malosh for The New York Times. Food Stylist: Maggie Ruggiero. | 45 minutes, 4 servings | |  Romulo Yanes for The New York Times. Food Stylist: Vivian Lui. | 2 hours, plus 48 hours' brining, 10 to 14 servings | | |
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