New York Times (2)
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
These crunchy cookies are drenched in warm honey.
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.
Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables.
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).
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.
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.
This double-crust pie has an intriguing tart-sweet flavor thanks to a splash of apple cider vinegar.
This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
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.
For this pecan pie, using fresh nuts makes a difference.
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.
Buttermilk pie, an American classic, is a forerunner of cheesecake.
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.
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.
Black walnuts have a deeper, more complex flavor that adds a delicious twist to this traditional pie.
This extraordinary, freshly made treat comes from Guy Savoy.
This delectable French dessert pairs beautifully with pumpkin ice cream.
Any cooked filling may be added to this pie shell.
This genteel dessert is a lighter and more refined version of plain old pumpkin pie.