Author: Andrea Albin
No cocoa means this red velvet cake is a vibrant magenta. To finish: a classic cream cheese frosting and a scattering of chopped pecans.
Author: Dora Charles
Mash-up two holiday favorites-cookies and pecan pie-for a fun holiday treat.
Author: Land O'Lakes
Author: Colleen Patrick-Goudreau
Author: Paul Grimes
Author: Diane Morgan
If butter pecan ice cream were a cookie, it would be this all-levels skillet shortbread.
Author: Rick Martinez
Author: Danny Murry
Author: Julie Richardson
Author: Donald Link
Author: Diane Rossen Worthington
Spiced pecans add sophisticated nuance to this cinnamon-spiked chocolate ganache tart.
Author: Jeanne Thiel Kelley
Our food editors loved shavings of Stilton cheese on these tarts. We understand that nobody has much room for dessert after a big meal, much less one with...
Author: Scott Uehlein
Author: Chloe Chapman
Author: Steve Silverman
Shortening makes for the flakiest pie crust. But you won't miss the buttery flavor-there's plenty in the filling.
Author: Megan O. Steintrager
These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts,...
Author: Claire Saffitz
Author: Melissa Clark
Author: Elaine O'Toole
A rich, buttery toffee topped with chocolate and pecans.
Author: Land O'Lakes
Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.
Author: Claire Saffitz
Author: Andrea Albin
Preheating the baking sheet will help the squash sizzle and sear as soon as it hits the pan rather than steam and stick.
Author: Christina Chaey
Author: Jeanne Thiel Kelley
Author: Danny C. Withrow
Author: Shirley Nielson