Author: Veronica Betancourt
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
Author: Stephan Pyles
Author: Kathryn Matthews
Author: Elizabeth Falkner
This festive little dessert for one is an easy way to treat yourself-no special occasion necessary.
Author: Anna Stockwell
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
(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: Katy Sparks
Pumpkin Custard Profiteroles With Maple Caramel
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
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
Author: Wendy Popp
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: James Beard
Spiced pecans add sophisticated nuance to this cinnamon-spiked chocolate ganache tart.
Author: Allison Vines-Rushing
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: Nick Malgieri
Author: Jennifer Appel
Author: Pierre Gagnaire
Author: Lynda Chernek