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09/08/2012
Sweet Potato Pie
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
Issue #150
09/28/2011
Pirishkes (Poppy Seed-Honey Cookies)
These crunchy cookies are drenched in warm honey.
Issue #141
09/22/2011
Plum Strudel
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.
Issue #141
09/10/2011
Lekach (Honey-Spice Cake)
Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables.
Issue #141
12/21/2010
Punitions (French Shortbread Cookies)
Use a good salted butter with a high butterfat content, such as Kerrygold, to make these shortbread cookies. This recipe is based on one in Dorie Greenspan's Paris Sweets (Broadway Books, 2002).
Issue #135
10/05/2011
Spiced Pumpkin Cake
A welcome addition to the holiday table, this simple frosted layer cake, from Unity Hall board member Becky, can also be made with homemade puréed pumpkin: just peel and seed your favorite variety of cooking pumpkin, cut it into large chunks, steam or boil it until soft, and mash it until smooth.
Issue #133
10/13/2009
Aunt Renée’s Gelatin Mold
We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who recommends making this dessert the day before you serve it.
Issue #124
10/13/2009
Apple Pie
This double-crust pie has an intriguing tart-sweet flavor thanks to a splash of apple cider vinegar.
Issue #124
10/13/2009
Squash Bread Pudding with Rum Sauce
This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
Issue #124
11/16/2011
Baked Apples with Caramel Sauce
This recipe is based on one in Emily Luchetti's Four-Star Desserts (Harper Collins, 1996). We found that Fuji apples held their shape the best.
Issue #123
05/27/2009
Pecan Pie
For this pecan pie, using fresh nuts makes a difference.
Issue #121
04/21/2008
Pecan Pie
When served with chicken fried steak, fried okra, and stewed squash and tomatoes, a slice of pecan pie rounds out the official Oklahoma state meal.
Issue #111
10/02/2007
Cardamom–Buttermilk Pie
Buttermilk pie, an American classic, is a forerunner of cheesecake.
Issue #106
01/25/2008
Sweet Potato Cobbler
A trick we learned while getting this recipe is to make an extra top crust along with the cobbler. This way you can replace the quickly eaten up original, making two cobblers out of one.
Issue #94
11/19/2007
Libby's Pumpkin Pie
The filling for this pie is adapted from the "Libby's Famous Pumpkin Pie" recipe printed on the back label of Libby's pumpkin cans.
Issue #88
10/24/2007
Black Walnut Pumpkin Pie
Black walnuts have a deeper, more complex flavor that adds a delicious twist to this traditional pie.
Issue #62
10/12/2007
French Pumpkin Pie
This extraordinary, freshly made treat comes from Guy Savoy.
Issue #46
10/11/2007
Pumpkin Tart with Prunes
This delectable French dessert pairs beautifully with pumpkin ice cream.
Issue #30
03/08/2002
Louise Piper's Pie Shell
Any cooked filling may be added to this pie shell.
Issue #28
03/08/2007
Pumpkin Chiffon Pie
This genteel dessert is a lighter and more refined version of plain old pumpkin pie.
Issue #9
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