This turtle candy–like pie is made with bourbon and chocolate for a delicious departure from everyday pecan pie.
This smooth, rich chestnut soup hails from the Auvergne region of France.
The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis.
These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.
Our take on the iconic marshmallow-topped holiday concoction.
This two-for-one pie bakes our two favorites, pumpkin and pecan, into one delicious combo.
Sweet and spicy, these pecans can be quite addictive—consume them at your own risk.
A popular Roman-Jewish specialty, this dish is simple but exquisite.
This Cajun inspired dessert is swimming in a scrumptious praline sauce.
Chestnuts "roasting on an open fire" (or on wintry street corners) are emblematic of the holidays, making them the perfect addition to your Thanksgiving stuffing.
Whether you call them yams or sweet potatoes, these turn out buttery, sweet, and brown.
This sweet, melt-in-your mouth pecan pie filling—from an old Southern family recipe—is like heaven on an autumn day.