(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 easy make-ahead breakfast is packed with toasted pecans, zingy orange zest and juice, and plenty of cinnamon. Douse with the Bourbon-Maple Syrup and it's bound to be a brunch favorite. This easy ...

Gooey, nutty, and just sweet enough—our pecan pie bars are ideal for potlucks, parties and everything in between.

A new maple-bourbon pecan pie bar recipe offers a less-sweet, corn syrup–free alternative to traditional pecan pie, featuring ...

Two things I strive for in the thick of summer: Always have a supply of perfectly ripe peaches, and never turn on my oven. Peaches are one of the season’s purest joys — a quenching snack at the beach; ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." This sheet cake is lightly spiced and perfectly moist, but it's the brown butter maple buttercream that ...

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 ...