(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 ...

If your Thanksgiving spread has only one pie - even if that pie is of the classic pumpkin variety - you simply aren't doing it right. A proper Thanksgiving requires multiple pies from across the ...

A specialty of Southern US origin, Pecan Pie is a pie that stands on its own with the gooeyness of a candy bar, the crunchy texture, warm flavor of toasted nuts and a flaky, buttery crust that is best ...

No one really knows how many variations there are for this premier holiday dessert. Pecan pies can be flavored with everything from figs to persimmons and even swirled in chocolate. This favorite ...

1/4 cup ( 1/2 stick) butter, melted and cooled 1 1/2 cups pecan halves 1 tablespoon vanilla 1 unbaked (9-inch) pie shell 1. Preheat the oven to 350 degrees. In a large bowl, mix honey and eggs. Beat ...

If your Thanksgiving spread has just one pie - even if that one pie is of the classic pumpkin variety - you just aren't doing it right. A proper Thanksgiving requires multiple pies from across the pie ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. HONEY PECAN PIE Yield: 8 servings 1 cup honey 4 eggs, well-beaten 1. Preheat the oven to 350 degrees. In a large bowl, mix honey ...