(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 ...

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 ...

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, ...

… But I haven’t finished eating the Halloween candy yet. It’s that time of year again when the holidays come fast and furious. It seems that I have hardly finished carving Jack o’ lanterns, and now I ...

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 ...

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 ...

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 ...