Author: Veronica Betancourt
Author: Claire Saffitz
This decadent, pecan-studded fudge is all about the flavor of pure maple syrup.
Author: Casey Elsass
Author: Claudia Fleming
Author: Renee Werbin
Author: Molly Wizenberg
Author: Maria Helm Sinskey
Author: Ruth Cousineau
This savory wild rice dish is the ultimate gluten-free stuffing-basically a holiday-appropriate grain salad with lots of fresh herbs.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Susan Tollefson
Author: Debbie Arnold
Just dump, shake, and bake this super tasty, couldn't-be-easier dessert. It's even better when made with our Homemade Yellow Cake Mix .
Author: Katherine Sacks
This gorgeous dessert has a nutty tart shell inspired by pecan sandies, lemon curd-spiked whipped cream filling, and stunning fruit topping.
Author: Katherine Sacks
Author: B. Smith
The recipe for these melt-in-your-mouth pecan crescent cookies has been in my family for years," says Marilynn Bonecki of Marengo, Illinois. "They can be made a couple of weeks in advance, but it's hard...
Author: Marilynn Bonecki
Make a big batch of these bright orange waffles when you want to slow down and make a nice, hot breakfast-then freeze the leftovers to pop in the toaster on mornings that aren't so slow.
Author: Cara Clark
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 as well.
Author: Chris Morocco
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 zest in the filling add rich, savory flavor, and keep...
Author: Katherine Sacks
Author: Ruth Cousineau
This might look like a relative of coffee cake but don't be fooled. The layer of streusel in this marbled loaf cake gets a complex punch of flavor from a coffee spice blend that includes dried orange peel,...
Author: Tara O'Brady
Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie-with an easy press-in crumb crust-is a breeze to make.
Author: Anna Stockwell
Author: Janet Fletcher