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 ...

Maple syrup is a sweetener made from the sap of maple trees, primarily sugar maples, by boiling the sap to concentrate the sugar. According to the “Encyclopedia of Food and Drink in America,” Native ...

(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 ...

This recipe comes to us from award-winning cook book author, food writer, and friend of Good Food, Clifford A. Wright. Find out what else Clifford is up to and where else you can find him at his ...

Learn how to make pecan pie without corn syrup. Simple, easy, and incredibly tasty! If your family loves pecan pie but doesn’t like the extra sugar, then this pecan pie without corn syrup recipe might ...

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, ...

At Thanksgiving, pie is usually non-negotiable. And pumpkin pie is down-right necessary for most families. Sure, you can use the recipe on the back of the pumpkin puree can. But why not make this ...