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11/19/2012
To make the purée for this recipe, peel the pumpkin or squash (see Pumpkin Picking for the best types to use), cut into 1" cubes, roast at 400° until tender, about 30 minutes, then mash.
Issue #151
11/09/2012
In this recipe, almonds, currants, and raisins are stuffed inside pears, which are roasted for a simple, yet elegant dessert.
Issue #151
10/31/2012
Rum and gingersnaps give this decadent autumn dessert a spicy, warming flavor.
Issue #151
10/15/2012
This supremely moist, boozy Southern Bundt cake is based on one made by Agnes Nuro, a friend of Bernard L. Herman, writer of our November 2012 story A Bountiful Shore.
Issue #151
10/15/2012
This dense, puddinglike pumpkin bread makes a rich and satisfying dessert.
Issue #151
10/15/2012
This spicy reinterpretation of a traditional pumpkin pie will wow guests while still satisfying traditionalists.
Issue #151
10/15/2012
This delicious fall treat will pique the appetite even after all the excesses of the feast.
Issue #151
10/15/2012
This twist on traditional pecan pie provides a snack-able ending to the holiday feast.
Issue #151
10/15/2012
These sticky-sweet fried pastries, drenched in a syrup of honey and orange flower water, are typical of the rustic desserts of Tunisia.
Issue #151
05/27/2013
Key lime pie evolved after 1853, when a struggling inventor, Gail Borden, created condensed milk and somebody in the area made "custard," combining it with the lip-puckering limes, and putting it all into a pastry crust.
Issue #150
11/30/2012
This two-bite pastry is as rich as the name suggests: Its defining ingredients are almond flour and sweet butter, lightened with whipped egg whites.
Issue #150
10/30/2012
Inside a buttery shortbread crust, a molten goo of golden syrup drowns bread crumbs and lemon zest. With little more to the treacle tart than warming ginger and an egg whisked with cream to set the center, its very simplicity is its ultimate strength.
Issue #150
10/28/2012
This simple yet sophisticated, airy yet intense concoction has been a hit with home cooks in America at least since the New York Times published its first recipe for the dessert in 1955. Suddenly, it seemed that every hostess was beating egg whites to perfection, folding them into melted chocolate, and chilling the mixture in crystal bowls for dinner parties.
Issue #150
10/26/2012
There's an unwavering appeal to the Boston Cream Pie's two layers of golden sponge cake sandwiching thick custard, all topped with a glossy layer of chocolate. Technically, it's not a pie at all.
Issue #150
10/24/2012
Unadorned except perhaps for a drizzle of icing, a slice of coffee cake is easily eaten out of hand.
Issue #150
10/17/2012
There's something unforgettable about the soufflé—a magical blending of eggs, air, and acid.
Issue #150
10/16/2012
The Nanaimo bar—an intensely sweet 1950s-era refrigerator confection—takes its name from a city on Vancouver Island in Canada.
Issue #150
10/08/2012
The beauty of making classic Toll House cookies is discovering how malleable the recipe can be.
Issue #150
10/03/2012
Like a brownie in shape and texture, blondies are packed with all the brown sugar and butterscotchy goodness of chocolate chip cookies, but softer and more substantial.
Issue #150
10/02/2012
One of Elvis's favorite sweets was the pound cake made by his childhood friend Janelle McComb. Every year at Christmas, she'd bake two loaves and bring them to Graceland.
Issue #150
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