Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Melissa Clark's Maple-Honey Pecan Pie. Substituting ...

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 ...

“I may be making a Micro Thanksgiving this year, but you can never have too much dessert! This Maple Pecan Pie is so good, no one will know that it took you 10 minutes to make! (Yes, a store-bought ...

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, ...

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 ...

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 ...

With the crunch of shells underfoot and a telltale sticky residue coating our cars, one thing is abundantly clear right now: Pecan season has arrived in South Texas. We use those buttery nuts in ...

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 ...