Author: Lora Zarubin
If pecan pie is a crowd pleaser at your Thanksgiving table, try this delectable chocolate and cashew variation.
Author: Melissa Clark
Author: Amelia Saltsman
Author: Brent Ridge
Brewed tea is an easy way to infuse complex flavors into warming winter cocktails. This libation uses two tea bags for a double-strength brew.
Author: Matt Duckor
Author: Bon Appétit Test Kitchen
Author: Marcus Samuelsson
Author: Bon Appétit Test Kitchen
Sweet potatoes and maple syrup add natural sweetness to these muffins-perfect for prepping for a week of breakfasts, dinners, or lunches.
Author: Izabella Wentz PharmD.
Author: Michael Lomonaco
Maple syrup and warm, fall spices add a touch of sweetness to easy roasted beets, carrots, parsnips, turnips, and sweet potatoes.
Author: Nava Atlas
Author: B. Smith
This gluten-free cracker recipe features a variety of seeds, and the combination of colors and textures is impressive. You can use fewer types-just make...
Author: Anna Jones
Imagine a pumpkin pie with pecan pie's best feature: the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye...
Author: Brad Leone
Author: Julie Hasson
Author: Diane Morgan
The two flavors, miso and mustard, make an unlikely but incredibly delicious pair when accompanied by lemon juice, maple syrup, and olive oil.
Author: Claire Saffitz
In this pumpkin ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth. The real...
Author: Hetty McKinnon
Author: Claudia Fleming
Author: Erin McKenna
A simple five-ingredient dessert recipe with puff pastry, pears, and maple syrup. Perfect for fall and winter entertaining.
Author: Rhoda Boone
For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the...
Author: Ann Redding
Bruleed French toast is the fanciest way to make brunch.
Fèves au Lard These beans boast two staples of Montreal cuisine -sweet maple syrup and rich salt pork.
Author: Pierre Leblanc
Author: Nancy Oakes