New York Times (4)
Food Network (3)
My Recipes (2)
A variation of traditional sweet potato casserole this side gets its depth of flavor from bourbon and pineapple.
Rum and gingersnaps give this decadent autumn dessert a spicy, warming flavor.
This delicious fall treat will pique the appetite even after all the excesses of the feast.
This twist on traditional pecan pie provides a snack-able ending to the holiday feast.
New Mexico and árbol chiles create a sauce similar to a mole that coats the turkey, while adding spice and depth.
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
For this striking two-toned dessert, alternating layers of snow-white and mahogany-brown spiced cakes are sandwiched with a rich, chocolate fudge icing and decorated with walnut halves.
SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice's latent sweetness. On a rich and earthy baked potato, the combination is a natural.
A crust made with gingersnaps spices up this creamy, spicy dessert, a very autumn-appropriate take on classic cheesecake. The delicate texture is achieved by cooking the cheesecake in a bain-marie, a water bath made by surrounding the springform pan with boiling water — be sure to wrap the springform in a thorough layer of foil in order to keep the water out.
This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows.
These layers of sweet potato cake with marshmallowy meringue icing in between and a topping of praline and candied pecans will make a spectacular finish to any feast.
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion.
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.
Typically a sweet casserole, this version of noodle kugel is savory, flavored with garlic and onions.
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.