Author: Elizabeth Falkner
Author: Kathryn Matthews
Author: Rebecca Rather
Author: Fred Thompson
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 til sunset.
Author: Sarah Jampel
Author: Nanney Spivey
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
(Mole Negro de Teotitlán) Mole Negro is the state dish of Oaxaca, the king of moles. It also happens to be the most difficult to make. People pride themselves on their own different touches, and family...
Author: Zarela Martinez
Author: Claire Saffitz
Pumpkin Custard Profiteroles With Maple Caramel
Author: Maria Helm Sinskey
Bourbon Balls function as the ultimate easy dessert for Southern cocktail parties, and they put a sweet, slightly boozy finish on any get-together. Think of them as an edible digestif. Crushed vanilla...
Author: Editors of Garden & Gun
The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.
Author: Anita Hacker
Author: Allison Vines-Rushing
Author: Wendy Popp
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
Spiced pecans add sophisticated nuance to this cinnamon-spiked chocolate ganache tart.
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
Author: Pierre Gagnaire
Author: James Beard
Author: Dorie Greenspan
Author: Jennifer Appel
Author: Nathalie Dupree