Author: Andrea Albin
Author: Michael Lomonaco
Author: Ken Haedrich
Author: Bon Appétit Test Kitchen
Author: Julie Hasson
The oats, nuts, and fruit in this batter will start your day on the right nutritional foot-even with a generous glug of maple syrup poured over the top.
Author: Anna Jones
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
Author: Erin McKenna
Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre. For the best texture, let the cheese cool before topping it with the syrup mixture. This recipe is by Everyday Food reader...
Author: Ruth Cousineau
Author: Nancy Hawley
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
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 flour, and voilà.
Author: Brad Leone
In this delicious dessert, tender spice cake is layered with maple-sugar frosting, candied pecans, and a salty-sweet caramel sauce
Author: Lori Longbotham
If butter pecan ice cream were a cookie, it would be this all-levels skillet shortbread.
Author: Rick Martinez
Author: Pierre Leblanc
In this recipe, an easy blondie base comes together in a saucepan and can be baked ahead, while the fruit and maple ripples take just minutes.
Author: Tara O'Brady
Author: Nancy Oakes
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 sure total volume stays the same.
Author: Anna Jones
Author: Ian Knauer
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: Theresa Gilliam
Bruleed French toast is the fanciest way to make brunch.
Author: Bon Appétit Test Kitchen
Author: Victoria Granof
This chile oil combines tons of texture from toasted whole spices and seeds with a just-spicy-enough heat level. Drizzle it over any, literally any, savory food you can think of.
Author: Anna Stockwell
Author: Alison Roman
Sour cream in the batter is the secret to making these pancakes super moist and tender. And the tangy flavor is the perfect contrast to the sweet, rich Maple-Pecan Butter topping.
This delicious vegetarian take on a backyard barbecue staple swaps traditional hot dogs for glazed carrots packed with earthy umami flavor and spice thanks to a combo of maple, soy, and adobo sauce. Adding...
Author: Katherine Sacks
A quick marinade infuses the salmon with sweet, herbaceous flavor and transforms it into a stunner of an entrée.
Author: Molly Baz
Author: Bon Appétit Test Kitchen
Author: Abigail Johnson Dodge