(Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.) Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for ...

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(CBS News) This recipe comes courtesy of health, nutrition and fitness authority Cooking Light, which offers a lighter approach to some Thanksgiving classics. Cooking Light inspires readers to eat ...

First we’re going to make a caramel. In a 2-quart saucepan, mix together the sugars and the maple syrup. Heat over medium heat, stirring often with a whisk. Once small bubbles start rapidly forming, ...

Adam Perry Lang’s pumpkin pie is the size of a hubcap, its crust a thick circle of burnished pastry (“almost like a fried cannoli shell”), and the heavy cream, whipped by hand, is spiked with maple ...

This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top, though that effect surely makes the pie a showstopper. Recipe by Kierin Baldwin ...

The best way to describe this maple pecan pie recipe is that the filling has the texture of soft caramel with the taste of maple and pecans. It basically takes a traditional pecan pie to the next ...

Pecan pie is pretty much candy with a crust. It’s cloyingly sweet, offers both crunch and a gooey filling, and contains approximately as many calories per slice as a plate piled high with turkey, ...

In her new cookbook, Petra (Petee) Paredez writes, “Making pie is an inherently generous act, because pie is a dish that is meant to be shared.” Millions of Americans are bracing to slice into a ...

Halloween is in the rearview mirror, and the parade of late-season holidays marches on. While you may still be munching on the leftover mini Hershey bars, grocery stores are stocking up on ...