Author: Bill Jones
In this delicious dessert, tender spice cake is layered with maple-sugar frosting, candied pecans, and a salty-sweet caramel sauce
Author: Lori Longbotham
Author: Michael Lomonaco
Author: Ken Haedrich
This double-chocolate brownie with crunchy pecans and ice cream is perfect for dinner parties, family gatherings, or any time a hungry crowd wants something sweet and delicious.
Author: Dennis Prescott
These vegan and gluten-free cupcakes remind me of that old song lyric, "Make new friends, but keep the old." I've got my old friend cake and my new pal chia pudding. I like them both, and I thought it...
Author: Jessica Murnane
Author: Lori Longbotham
Author: Bon Appétit Test Kitchen
Fèves au Lard These beans boast two staples of Montreal cuisine -sweet maple syrup and rich salt pork.
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you're into that sort of thing).
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Jayne Cohen
Author: Martin Picard
Author: Nancy Hawley
Author: Paul Grimes
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 game changer is blending some of the roasted squash...
Author: Hetty McKinnon
This figs recipe is sweet, salty, sticky, and acidic-everything you want in a one-bite appetizer.
Author: Claire Saffitz
If butter pecan ice cream were a cookie, it would be this all-levels skillet shortbread.
Author: Rick Martinez
Author: Tori Ritchie
Author: Victoria Granof
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.
This bark recipe, packed with flax, chia, and sesame seeds, almonds and coconut, lands somewhere in between granola bars the snack and granola the cereal.
Author: Elisabeth Prueitt
Author: Alison Roman
Author: Tracey Seaman
For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.
Author: Ann Redding
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: Abigail Johnson Dodge