This recipe comes to us from Melissa Clark, a friend of Good Food and author of the book Cook This Now due out in October. Photo By Soo-Jeong Kang I never thought to simmer down maple syrup until it ...

Caramelly and nutty with a citrusy zing, this pie will be the star of the Thanksgiving table. Turkey is a given and cranberry sauce is grand, but it just wouldn’t be Thanksgiving without pie, and ...

I didn’t really mean to shake up a holiday classic, but when the sack I had in the freezer turned out to have walnuts, not pecans, I made the swap. I made another change too: I replaced the ...

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 ...

There's no argument here that the number one reason for laboring to make maple syrup is the pancake. Syrup is sweet, but its maple flavor easily gets lost. Creamy pancakes are its blank canvas. Time ...

A classic Thanksgiving dinner is only complete with the classic finish — an aromatic pumpkin pie rich with cinnamon, ginger and nutmeg, and topped with pillowy soft mounds of whipped cream. To sweeten ...

Instructions: To make the praline: combine pecans, brown sugar and salt in a bowl to combine. Add corn syrup and vanilla and mix until evenly moistened. Set aside. Prepare crust by spraying 9-inch pie ...

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 ...