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: Fred Thompson
Author: Catherine Hilburn
Author: Ruth Cousineau
Author: Pierre Gagnaire
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: Nanney Spivey
Author: Janet Fletcher
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: Leah Balk
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: Bruce Aidells
Author: Joyce Carol Oates
Author: Rebecca Rather
Author: Bon Appétit Test Kitchen
Author: Kent Rathbun
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: Allison Vines-Rushing
Author: Kendall Conrad
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Author: Jennifer Appel
Author: Sara Bonisteel