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magazine maple pecan tart
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Culture
The Bon Appétit Test Kitchen
Cooking
Bonus: You get to cover your lattice mistakes in powdered sugar.
Rachel Karten
Culture
Culture
Featuring "warming notes of maple syrup, pecan and brown butter."
Andrea Park
Culture
Once I popped, I couldn’t stop.
Ali Francis
test-kitchen
This dessert is absolutely everything, and no one will believe you made it yourself.
Christina Chaey
Culture
It’s apple season, after all.
Alex Beggs
Cooking
You’ve already made a peach dessert. Now try this cheesy, savory stunner.
Kendra Vaculin
Culture
And it's going to be so worth it.
Bon Appétit
techniques
We gave you a sneak peek at three photos from Good to the Grain. You voted for your favorite, and now we're ready to reveal the winning recipe, Apricot Boysenberry Tarts!
Julia Bainbridge
best-new-restaurants
Joule restaurant's Korean barbecue-inspired take on beef tartare means Asian pear, spicy cod-roe aioli, and pine nuts
Andrew Knowlton
Culture
Vote for which recipe you want us to reveal and you could win a free copy of the cookbook!
Christine Muhlke
Culture
Maple trees may turn into blazing beauties in the fall, but their other high season is in March.
Amy Albert
Culture
A pretty pink and tart lady
Julia Bainbridge
Cooking
The tart is a blank canvas for your cheesy, meaty, vegtastic whims, but be smart about balancing flavors: Here's 14 recipes that get it just right
Bon Appétit
Culture
A roundup of food news from around the Internet on January 30, 2014.
Belle Cushing
Culture
We're celebrating the holidays with 25 Days of Cookies! Today, Day 9: Tartan Christmas Cookies
Dan Piepenbring
techniques
Get the recipe for Achatz Handmade Pie Company's Michigan Tart Cherry Pie.
Julia Bainbridge
Culture
Vote for your favorite image from the new Tartine Gourmande cookbook, and you could win a copy
Julia Bainbridge
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Late Winter Tart Recipe (Sweet or Savory).
Julia Bainbridge
Cooking
Its gooey pecan filling sits under cushions of custard and whipped cream.
Pervaiz Shallwani
Culture
Katie O Kennedy
Culture
Don't worry—it's nothing like pumpkin beers.
Joshua M. Bernstein