The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension...
Author: Gina Marie Miraglia Eriquez
Author: Nathalie Dupree
An easy Triple-Layer Carrot Cake recipe with Cream Cheese Frosting
Author: Becky Guyton
This decadent, pecan-studded fudge is all about the flavor of pure maple syrup.
Author: Casey Elsass
This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.
Author: Claire Saffitz
Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavor, thanks to...
Author: Katherine Sacks
Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.
Author: Elizabeth Falkner
Author: Sheri Castle
Like the best possible Morning Glory muffins, but with grated butternut squash instead of carrot.
Author: Anna Stockwell
(Mole Negro de Teotitlán) Mole Negro is the state dish of Oaxaca, the king of moles. It also happens to be the most difficult to make. People pride themselves...
Author: Zarela Martinez
Author: Katy Sparks
Check out our recipe for a twist on pecan pie, with a shot of rum to balance out the sweetness.
Author: Rhoda Boone
Adding egg to praline topping for a sweet potato pie is a modern twist. This treatment creates a smooth layer that melts onto the custard.
Author: Toni Tipton-Martin
Author: Tom Seawell
Author: Renee Werbin
Author: Cindy Mushet
Author: Gerardo Gonzalez
Author: Catherine Hilburn
Author: Sharon Blonder Leff
Author: Madeline Sims Ford
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey...
Author: Claire Saffitz
Author: Joan Colton
Author: Claire Saffitz