Dusting these tender pecan-and-butter-packed cookies with powdered sugar before baking them creates a crackly, glossy coating. Feel free to add more afterward...
Author: Chris Morocco
Author: Sarah Patterson Scott
Author: Catherine Hilburn
Author: Ruth Cousineau
Author: Claudia Fleming
Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through...
Author: Sarah Jampel
Author: Pierre Gagnaire
Author: Leah Balk
Author: Janet Fletcher
Author: Nanney Spivey
Here we've taken pecan pie above and beyond its usual corn-syrupy incarnation. A layer of bittersweet chocolate adds richness to the dessert while simultaneously...
Author: Ruth Cousineau
Author: Sheila Lukins
A whole pecan pie is a lot of work if you're just serving dessert to two or four people. Instead, make this elegant little galette studded with whiskey-soaked...
Author: Anna Stockwell
Author: Kent Rathbun
Author: Rebecca Rather
Author: Joyce Carol Oates
Author: Bruce Aidells
Author: Bon Appétit Test Kitchen
This pretty baklava with a diamond-cut top can easily take the place of pecan pie on a Thanksgiving dessert buffet. The bourbon-honey syrup and orange...
Author: Katherine Sacks
Author: Kendall Conrad
Author: Allison Vines-Rushing
Author: Sara Bonisteel
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.
Author: Jennifer Appel